November and December are upon us. My favorite months of the year. Yes, I am a winter baby, born just nine days shy of Christmas, but I love the end of the year for many other reasons. Gift-giving. Apple Cider. Over-sized sweaters. Carols sung by children on brisk early nights.
The opening of homes to friends and family. An elegantly set table with plates brimming: roasted vegetables, well-seasoned meats, and tender rolls.
While pies and cookies often take center stage during November and December, I often find myself looking for a dessert that is both new and familiar. A twist on a classic winter flavor that leaves a permanent mark in your guests’ memories.
This Apple Cardamom Cheesecake is just that: an elegant twist. The classic fall gem, the apple, is caramelized with a sprinkling of cardamom and then layered between graham crackers and cheesecake. I promise you, everyone who tries it will be asking for the recipe (and will be sharing your dinner party with friends).
Cardamom has a strong, unique taste, and it’s long been used in Nordic kitchens to enhance baked goods. This holiday season, I’d encourage you to use spices outside of the typical cinnamon-ginger-nutmeg trilogy. It’s remarkably simple to elevate a dessert from ordinary to extraordinary, and the key can often be found in your spice cabinet.
McCormick Spices offers a lovely jar of Caradmom that can be found at any major grocery store. So the next time you have dinner guests coming, pick up a few pounds of apples, two blocks of cream cheese, and a glass jar of cardamom. You won’t regret it (we had a hard time saving this cake for our friends!)
Apple Cardamom Cheesecake
Crust:
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
3/4 teaspoon McCormick Gourmet Collection Cardamom, Ground
Glazed Apples:
4 medium apples (2 pound) peeled and cored
1/4 cup butter
1/4 cup sugar
3/4 teaspoon McCormick Gourmet Collection Cardamom, Ground
Filling:
2 packaged (8 ounces) each cream cheese, softened
2/3 cup sugar
2 teaspoons McCormick Pure Vanilla Extract
1/2 teaspoon grated lemon peel
4 eggs
Preheat oven to 325°F. For the Crust, mix all ingredients in medium bowl. Press firmly onto bottom and 1 inch up side of 9-inch springform pan. Set aside.
For the Glazed Apples, cut apples into thin slices (about 1/4-inch thick). Add remaining ingredients to apples in large skillet. Cook on medium heat 5 to 10 minutes or until apples begin to caramelize, turning frequently. Arrange apples on bottom of crust.
For the Filling, beat cream cheese in large bowl with electric mixer on medium speed until fluffy. Gradually beat in sugar, vanilla and lemon peel. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Spoon evenly over apples.
Bake 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 or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.
Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
