Apple Butter Cardamom Cheesecake


  • 1 refrigerated pie crust (from 15 oz. package) softened as directed on package
  • 3 (8 oz.) 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 oz.) 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


  1. HEAT oven to 350°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.
  6. MAKE Apple Cardamon topping as directed and arrange on top of store-bought cheesecake. Garnish with whipped cream and ginger.

Yield: 16 servings