Apple Cardamom Cheesecake

This is a spectacular cheesecake with a hidden surprise of glazed apples accented with cardamom.

  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Makes: 12 servings
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All You Need

  • 1 1/2 cups (375 mL) graham cracker crumbs
  • 1/3 cup (75 mL) butter, melted
  • 1/4 cup (50 mL) sugar
  • 3/4 tsp (3 mL) McCormick® Gourmet Ground Cardamom
  • 4 medium apples (about 2 lb/1 kg), peeled, cored and cut into 1/4 in (0.5 cm) slices
  • 1/4 cup (50 mL) butter
  • 1/4 cup (50 mL) sugar
  • 3/4 tsp (3 mL) McCormick® Gourmet Ground Cardamom
  • 2 tsps (10 mL) McCormick® Gourmet Organic Pure Madagascar Vanilla Extract
  • 1/2 tsp (2 mL) grated lemon peel
  • 4 eggs
  • 2 pkgs (250 g each) cream cheese, softened
  • 2/3 cup (150 mL) sugar


  1. Preheat oven to 325°F. For the Crust, mix 1 1/2 cups graham cracker crumbs, 1/3 cup of melted butter, 1/4 cup sugar and 3/4 teaspoon of ground cardamom in medium bowl. Press firmly onto bottom and 1 inch up side of 9-inch springform pan. Set aside

  2. For the Glazed Apples, cut 4 medium apples (peeled and cored) into thin slices (about 1/4-inch thick). Add 1/4 cup butter, 1/4 cup sugar and 3/4 teaspoon ground cardamom 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

  3. For the Filling, beat 2 packages of cream cheese in large bowl with electric mixer on medium speed until fluffy. Gradually beat in 2/3 cup sugar, 2 tsp vanilla and 1/2 tsp grated lemon peel. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Spoon evenly over apples

  4. 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

  5. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator


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