Apple 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.

CARDAMOM CHEESECAKE BARS

Steps:

• In a small bowl, combine graham cracker crumbs and melted butter. Press onto the bottom of a greased 9-in. square baking pan. In a large bowl, beat the cream cheese, sugar, 1 teaspoon cardamom and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. , In a small bowl, combine the flour, oats, brown sugar and remaining cardamom. Cut in cold butter until crumbly. Stir in almonds. Sprinkle over top., Bake at 350° for 35-40 minutes or until center is almost set and topping is golden brown. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours before serving. Cut into 16 bars.

FRESH CARAMEL APPLE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Combine graham cracker crumbs and 1 1/2 tablespoons sugar in a bowl; add margarine and mix well. Spoon mixture into the prepared pan and press into the bottom, forming a crust.
• Bake in the preheated oven until lightly browned, about 10 minutes. Remove pan from oven and reduce temperature to 325 degrees F (165 degrees C).
• Melt caramels and cream together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly. Reserve 1 cup caramel for cheesecake filling and refrigerate the rest until serving time.
• Beat cream cheese together in a bowl using an electric mixer until smooth; add 1/2 cup white sugar and beat until combined, scraping sides and beaters as needed. Add sour cream and vanilla extract and beat until well combined. Add eggs and beat at low speed just until incorporated.
• Fold 1 cup caramel sauce and apples into cream cheese mixture; pour over the crust.
• Bake in the preheated oven for 15 minutes. Reduce oven to 275 degrees F (135 degrees C) and continue baking until center is mostly set, 75 to 90 minutes. Cool completely to room temperature; refrigerate until chilled, at least 1 hour.
• Heat reserved caramel sauce and drizzle over cheesecake.

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.

APPLE CARDAMOM CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In small bowl, mix flour, baking powder, 1/2 teaspoon cardamom and the salt; set aside.
• In medium bowl, beat softened butter and 3/4 cup granulated sugar with electric mixer on low speed 30 seconds; increase speed to medium, and beat 2 to 3 minutes, scraping bowl occasionally, until light and fluffy. Reduce speed to low; beat in eggs, one at a time, just until smooth. Beat in vanilla. On low speed, beat in one-third of the flour mixture, then half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture. Scrape side of bowl occasionally. Beat in sour cream until blended. Spread batter in pie plate.
• Arrange apple slices over batter. In small bowl, mix 1 1/2 teaspoons granulated sugar and 1/8 teaspoon cardamom until blended. Sprinkle over apple slices.
• Bake 30 to 34 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes.
• When ready to serve, sprinkle powdered sugar over top. For 8 servings, cut into 8 wedges. Store covered at room temperature.

CARAMEL APPLE CHEESECAKE

Steps:

• Preheat the over to 350 degrees. Reserve 3/4 cup of apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the LUCKY LEAF Apple Fruit Filling. Bake for 35 minutes, or until the center of the cake is set. Cool to room temperature.
• Mix the reserved LUCKY LEAF Apple Fruit Filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

CARAMEL APPLE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside. , In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans., Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.,