Monet is a writer, mother, sister, daughter, baker and friend. For someone so young, she and her family have experienced more grief than most. Yet, she moves onward with grace, love, and joy. Through her writing and her recipes, she heals not just herself, but those around her.
Like Monet, for many, recipes are passed down from one family to the next and remain a connection to loved ones who are no longer here. This rings true, especially around the holiday season. One of Monet’s favorite holiday treats is Apple Cardamom Cheesecake. (You can find more of her musings and recipes on her blog.)
We share that recipe with you today. Bon appetit!
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.