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