Apple Butter Cardamom Cheesecake

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

Original recipe makes 16 servings


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
1/2 teaspoon almond extract
2 tablespoons butter
3 apples, peeled, cored and thinly sliced
1 (9 ounce) jar Dickinson’s® Country Apple Butter
1 1/2 teaspoons ground cardamom
3 tablespoons chopped pecans
1 cup whipped cream
2 tablespoons diced crystallized ginger

  • PREP

    45 mins

  • COOK

    45 mins


    4 hrs


  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.


Calories: 345 kcal
Carbohydrates: 30.8 g
Cholesterol: 93 mg
Fat: 22.6 g
Fiber: 1.2 g
Protein: 5.4 g
Sodium: 216 mg