Apple Butter Cardamom Cheesecake Recipes

APPLE CARDAMOM CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• For the crust: Mix all ingredients together.
• Press firmly on bottom and up 1 inch on sides of a 9-inch springform pan.
• Set aside For the apples: Cut apples into 16ths.
• In a large skillet, combine the apples with the remaining ingredients and cook until apples begin to carmelize, turning often.
• Arrange apple slices over bottom of crust.
• For the cheese filling: Beat cream cheese until fluffy and then gradually add in sugar, vanilla and lemon peel.
• Beat in the eggs one at a time.
• Pour over apple slices.
• Bake for 60-70 minutes or until lightly browned.
• Turn oven off and allow the cheesecake to remain in the oven for about an hour with the door slightly ajar.
• Cool in pan.
• Once cool, chill in refrigerator for at least 2 hours.

CARAMEL-APPLE BUTTER CHEESECAKE

Steps:

• Heat oven to 300°F. Wrap outside of 9- or 10-inch springform pan in heavy-duty foil. In small bowl, mix cookie crumbs and butter. Press in bottom and 1/2 inch up sides of ungreased pan.
• In medium microwavable bowl, microwave 20 caramels and 1/2 cup of the apple butter uncovered on High 2 1/2 to 3 minutes, stirring every 30 seconds, until melted. Stir in remaining 1/4 cup apple butter; set aside to cool.
• In large bowl, beat cream cheese, sugar and flour with electric mixer on medium speed about 1 minute or until smooth and creamy. On low speed, beat in eggs, 1 at a time. Reserve 1/2 cup batter. Fold caramel mixture into remaining batter without mixing it in completely, leaving a few streaks. Pour over crust. Drop spoonfuls of reserved batter over the top. Cut through batter several times with knife for marbled design.
• Bake 1 hour 15 minutes to 1 hour 25 minutes or until center looks almost set when pan is jiggled. Without releasing side of pan, run metal spatula carefully around cheesecake to loosen. Turn oven off; open oven door at least 4 inches. Leave cheesecake in oven 30 minutes, then remove from oven; cool completely at room temperature, about 2 hours. Cover and refrigerate at least 4 hours or overnight. Run metal spatula around cheesecake to loosen again. Remove side of pan; leave cheesecake on bottom of pan to serve.
• In 1-quart saucepan, heat 30 caramels and the half-and-half over low heat, stirring frequently, until caramels are completely melted. Serve warm or cool over slices of cheesecake.

CHEDDAR CHEESECAKE WITH APPLE BUTTER CARAMEL

Steps:

• Position a rack in the middle of the oven and preheat to 325 degrees F. Wrap the bottom and sides of a 10-inch springform pan with 3 pieces of heavy-duty foil.
• For the crust: Add the crackers, sugar and cheddar cheese to a food processor and process until fine crumbs form, about 1 minute. Pour in the melted butter and pulse until well incorporated and the mixture holds together when pinched between your fingers, 10 to 12 pulses. Press the crumb mixture into the prepared springform pan, taking care to get the crust evenly to the edges. Bake until golden brown and set, 10 to 20 minutes. Let cool for 10 minutes then place in a large roasting pan.
• For the cheesecake: Beat the cream cheese, cheddar cheese and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium speed until well combined, 3 to 4 minutes. Add the sour cream and vanilla and beat until just combined. Reduce the speed to low and add the eggs, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour 10 minutes.
• Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature, about 2 hours. Cover and refrigerate at least 8 hours.
• Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Remove from the springform base and transfer to a serving platter or cake stand and smooth the edges with a knife.
• For the apple butter caramel: About 2 hours before serving the cheesecake, whisk the heavy cream, apple butter, corn syrup, butter, vanilla extract and salt in a small saucepan and bring the mixture to a simmer over medium heat, whisking constantly, until very smooth, 4 to 5 minutes. Remove from the heat.
• Sprinkle the brown sugar evenly in a medium skillet. Cook over medium heat, stirring with a rubber spatula, until the sugar melts and is smooth, 3 to 5 minutes. Remove from the heat and slowly drizzle in the warm cream mixture, whisking constantly. Return the skillet to medium heat and bring to a gentle simmer; cook, whisking frequently, until smooth and a deep amber color, 5 to 7 minutes. Transfer to a heat proof container and refrigerate, uncovered, until cool, about 1 hour.
• Pour the caramel sauce into the center of the cake and use an offset spatula to spread it out, letting some of the sauce drip over the sides. Store in the refrigerator for up to 1 week.

APPLE CARDAMOM CHEESECAKE

Steps:

• 1. For the crust: Mix all the ingredients in a medium-sized bowl. Press firmly onto the bottom and 1 inch up the side of a 9-inch springform pan. Set aside.
• 2. For the glazed apples: Cut the apples into thin slices (about 1/4 inch thick). Add remaining ingredients to apples in a large skillet. Cook on medium heat 5 to 10 minutes or until apples begin to caramelize, turning frequently. Arrange apples atop the crust.
• 3. For the filling: In a large bowl, beat the cream cheese with an electric mixer on medium speed until fluffy. Gradually beat in sugar, vanilla and lemon peel. Add eggs, one at a time, beating on low speed after each one, just until blended. Spoon evenly over apples.
• 4. Bake in a preheated 325-degree oven for 60 to 70 minutes or until center is almost set. Turn oven off and allow cheesecake to cool in oven 1 hour with door slightly ajar. Run small knife around rim of pan to loosen cheesecake. Cool in pan on wire rack.
• 5. Refrigerate for 4 hours or overnight. Store any leftovers in refrigerator.