Prep Time 45 min
Cook Time 45 Min
Servings 16
Difficulty Easy

Ingredients

  • 1 refrigerated pie crust (from 15 oz. package)
  • 3 (8 oz.) pkgs. cream cheese
  • 1 cup sugar
  • 3 large eggs
  • 1/2 tsp. almond extract
  • 2 tbsps. butter
  • 3 apples
  • 1 (9 oz.) jar Dickinson's® Country Apple Butter
  • 1 1/2 tsps. ground cardamom
  • 3 tbsps. chopped pecans
  • 1 cup whipped cream
  • 2 tbsps. diced crystallized ginger

Directions

  • Step 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.

  • Step 2

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

  • Step 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.

  • Step 4

    ARRANGE apples on top of cheesecake. Garnish with whipped cream and ginger. Serve immediately or refrigerate, covered, until serving time.

  • Step 6

    MAKE Apple Cardamon topping as directed and arrange on top of store-bought cheesecake. Garnish with whipped cream and ginger.

Serving size
(1 slice, 1/16 of cake)

  • Calories 360
  • Calories from Fat210g
  • Total Fat 23g
  • Saturated Fat 12g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 95mg
  • Sodium 210mg
  • Potassium 0mg
  • Total Carbohydrates 33g
  • Dietary Fiber 1g
  • Sugars 24g
  • Protein 5g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet