Apple Butter Cardamom Cheesecake recipe

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Ingredients

1 refrigerated pie crust (from 15 ounce package), softened as directed on package
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 large eggs large eggs
½ teaspoon almond extract
2 tablespoons butter
3 each apples, peeled, cored and thinly sliced
1 (9 ounce) jar Dickinson's® Country Apple Butter
1 ½ teaspoons ground cardamom
3 tablespoons chopped pecans
1 cup whipped cream
2 tablespoons diced crystallized ginger

Nutrition Info

344.5 calories
carbohydrate: 30.8 g
cholesterol: 87.7 mg
fat: 22.6 g
fiber: 1.2 g
protein: 5.4 g
saturatedFat: 12 g
servingSize: -
sodium: 215.9 mg
sugar: 15.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 350 degrees F. Line 9-inch springform pan with pie crust. Beat cream cheese in large bowl until fluffy and smooth. Add sugar and continue beating on low speed until smooth. Add eggs one at a time while beating. Stir in extract. Pour filling into crust.

  2. Bake 45 minutes or until center is set. Cool completely before removing from the pan.

  3. Melt butter in large skillet over medium heat. Add apples and saute until soft, about 5 to 7 minutes. Add apple butter, cardamom and pecans. Continue cooking an additional 5 minutes. Cool slightly.

  4. Arrange apples on top of cheesecake. Garnish with whipped cream and ginger. Serve immediately or refrigerate, covered, until serving time.

Recipe Yield

16 servings

Recipe Note

Traditional cheesecake is topped with apple slices cooked with apple butter, cardamom and pecans and garnished with whipped cream and crystallized ginger pieces.

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