Apple Cheesecake Tart
Kylie Perrotti published this recipe on triedandtruerecipe.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Vincent on SeeMeCook
A sweet, spiced, decadent apple cheesecake tart featuring a rich cheesecake base, flaky puff pastry, and spiced apples with a simple caramel sauce.
- Time
- 80 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, tree nuts, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Apples
- 3 g
- 8 g
- 15 g
- 30 g
- 25 g
Cheesecake Filling
- 50 g
- 30 g
- 50 g
- 30 g
- 4 g
- 15 g
Assembly
- 50 g
- 245 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 1.26 kg before cooking, which is about 115 g per serving.
Steps
Prepare the apples
Preheat your oven to 400ºF (200 °C).
Place the peeled, cored, and thinly sliced apples in a bowl with 1 teaspoon cinnamon, 1 tablespoon cornstarch, and 1 tablespoon lemon juice. Toss to coat.
Place 2 tablespoons of butter and 2 tablespoons of light brown sugar in a small saucepan over medium heat. Stir to combine until the butter melts and the sugar dissolves.
Let the butter and sugar mixture deepen in color for 1 to 2 minutes to create a basic caramel.
Add the prepared apples to the saucepan and stir to coat. Simmer over low heat for 2 to 3 minutes.
Pour the apples back into the bowl and let stand at room temperature as you prepare the rest of the tart.
Prepare the cheesecake filling
In a separate bowl, combine 8 ounces of room temperature cream cheese, ¼ cup of granulated sugar, ¼ cup of all-purpose flour, 1 egg, 2 tablespoons of whole milk, 1 teaspoon of vanilla extract, and 1 tablespoon of lemon juice.
Use an electric hand mixer to beat the cheesecake mixture until smooth, being careful not to overmix the filling. Set aside.
Assemble the tart
Remove the thawed puff pastry from the refrigerator. Line a baking sheet with parchment paper and place the puff pastry on the sheet.
Carefully crimp the outside edges of the puff pastry to create a lip around the edge.
Use a fork to prick the inside of the puff pastry lightly all over.
Spoon the cheesecake filling onto the puff pastry, leaving about ½ inch of space between the filling and the inside edge of the pastry.
Arrange the simmered apples on top of the cheesecake filling and drizzle any remaining sauce from the bowl on top.
Sprinkle the crushed walnuts evenly over the top of the apples.
Brush the edges of the puff pastry with 1 tablespoon of whole milk.
Bake the tart
Transfer the baking sheet to the oven. Bake for 30 minutes or until the puff pastry is golden and flaky and the cheesecake filling has set.
Remove from the oven and let stand at room temperature for 15 to 30 minutes to allow the filling to firm up.
To serve
Slice the tart into pieces and serve.
Notes
You can use one large sheet of puff pastry (approx. 10x15 inches) or two smaller sheets (like Pepperidge Farm brand). Both work well. Let the tart rest for at least 15 minutes before slicing to ensure the cheesecake layer sets properly.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 317
- Protein
- 5 g
- Carbs
- 28 g
- Fat
- 22 g
- Fiber
- 2 g
Where the calories come from
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