Desserts

Skor Cardamom Cheesecake Recipe

Skor Cardamom Cheesecake RecipeSkor Cardamom Cheesecake 06


Skor Cardamom Cheesecake 08

Last week, I had a serious craving for cheesecake so I made this cheesecake for my family.  I love cardamom as you may have guessed from my other posts, and I am also incredibly addicted to skor chocolate bars.  I found these skor bits in the baking section of the grocery store a while back, made by Hershey’s Chipits, and it has officially became a staple in my kitchen.  I thought it would be interesting to combine skor with cardamom since I was in an experimenting type of mood. I was not disappointed, the flavours go incredibly well together!  Cardamom is a very aromatic and strong flavour so I didn’t add too much of it.  I also kept the sugar to a minimum since the vanilla sour cream icing sprinkled with skor bits would be sweet enough.


I used a crunchy vanilla semolina base for the crust.  I’m not a fan of graham crackers and I didn’t think any other cookie would really go with the cardamom flavour.  The crust is pretty simple to whip up, I promise it wont add much to your workload in making this cheesecake.

Skor Cardamom Cheesecake 06

A lot people find it frustrating when the cheesecake cracks during the baking/cooling process.  Some recipes will call for placing the cake pan in a roasting pan full of boiling water to prevent this… I don’t this is necessary.  The key is to bake the cake at a low temperature and then cool it very slowly.  After turning off the oven, I leave the cake in the oven with the door cracked for 10 or 15 minutes and then remove it.   I also wait until the cake has completely cooled down before putting it in the fridge to cool.  Its important to let the cheesecake cool for 4-6 hours because cheesecake tastes best when served cold.

Skor Cardamom Cheesecake 07

The icing in this recipe is a very straight forward sour cream and vanilla icing.  It so simple that it only has three ingredients: Sour cream, vanilla, and icing sugar.  You just add them to a bowl and stir it up and voila, an incredibly smooth, yummy icing to sprinkle with your skor bits.

Skor Cardamom Cheesecake 09

I have to mention that the skor will melt into the icing after a day or so, therefore if you are preparing the cake beforehand, its best to sprinkle the skor on top right before serving.


I hope you love this cheesecake as much as I do!  If you are anything like me, you won’t be able to resist gobbling up a large piece of the cake with a steaming hot cup of coffee.  If you like your cheesecake a little bit thicker, you can double the recipe for the cheesecake part (no need for the crust and icing).

Skor Cardamom Cheesecake 10

Skor Cardamom Cheesecake Recipe
Print Recipe
Skor Cardamom Cheesecake Recipe - This decadent cheesecake combines aromatic cardamom with the crunch and sweetness of Skor.
Servings
8 People
Servings
8 People
Skor Cardamom Cheesecake Recipe
Print Recipe
Skor Cardamom Cheesecake Recipe - This decadent cheesecake combines aromatic cardamom with the crunch and sweetness of Skor.
Servings
8 People
Servings
8 People
Ingredients
Crust
Icing
Servings: People
Instructions
Crust
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream together butter and icing sugar in a large bowl. Beat in the egg, followed by the vanilla. Slowly add the semolina.
  3. Sift together the flour and baking powder. Beat into the batter until the dough is formed.
  4. Press the batter into the bottowm of a 9-inch springform pan. Bake the crust for 10 minutes and set aside.
Cheesecake
  1. Reduce Oven heat to 325 degrees F.
  2. In a large bowl, cream together the cream cheese, flour and sugar.
  3. Beat in the vanilla and cardamom.
  4. Add one egg at a time, followed by the sour cream. Beat on slow setting until well combined.
  5. Pour the batter over the crust and place on centre rack in the oven. Bake for 45 minutes and turn off the oven. Open the oven door a crack and let the cake sit int he oven for 15 minutes.
  6. Remove the cake from the oven and let it cool for at least half an hour before releasing it from the spring form pan.
  7. After the cake has completely cooled to room temperature (a couple of hours), place the cake in the fridge to cool further for 4-6 hours.
Vanilla Sour Cream Icing
  1. In a large bowl, mix together the sour cream and icing sugar. Add the vanilla and stir until well combined.
  2. Smooth the icing over the cake. Sprinkle with Skor bits right before serving (otherwise the Skor will loose its crunchiness).
Nutrition
Nutrition Facts
Skor Cardamom Cheesecake Recipe
Amount Per Serving
Calories 619 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 23g 115%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 148mg 49%
Sodium 288mg 12%
Potassium 32mg 1%
Total Carbohydrates 58g 19%
Dietary Fiber 1g 4%
Sugars 37g
Protein 13g 26%
Vitamin A 27%
Calcium 12%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.
Please Note that these are just estimates calculated from the raw ingredients in the recipe.

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  • http://philosophyandcake.blogspot.com/ June Burns

    That’s interesting–I’d never actually heard of skor candy! It sounds good though, especially in this cheesecake…love the use of cardamom too! 😀

  • Jessie Oleson Moore

    I love skor candy! Apparently it’s great for more than just eating out of hand. <3

  • Alnaar Harnish

    It goes great on vanilla ice cream too!

  • butter and brioche

    What a delicious cheesecake.. I love cardamom too so I bet I would love to devour this. Never tried a semolina based cheesecake crust before either!

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