Caramel Apple Cheesecake Tart

Caramel Apple Cheesecake Tart

 

What do you get when you combine a sweet pastry crust, apple pie filling, blobs of cheesecake, a crumb topping and caramel sauce?  Caramel apple cheesecake tart, of course!  And don’t let it’s look fool you–this is as easy as 1-2-3 and it’s not too bad calorie-wise either!

The pastry is as simple as can be–no rolling involved and entirely made in the food processor.  As to the apples, pretty simple opening a can, huh? And the cheesecake filling just has 4 ingredients, speedily mixed all together in a matter of minutes.  The most difficult things are the crumbs–kidding of course, but you do have to melt the butter and get out a small saucepan 🙂

Doesn’t break the calorie bank!

To further reduce fat and calories, you can substitute Neufchatel (now known as “low-fat cream cheese”) for the regular–but don’t use non-fat.  It just won’t set up.

Sugar-free apple filling can be used too as well as fresh apples.  Only thing I would not recommend is monkeying with ingredients in the crust nor using non-fat alternatives to the regular and reduced fat versions.  Often quite bad results occur–one day I’ll post about a “cheesecake” I made with non-fat cream cheese.  Picked it up by mistake as the packaging was almost the same as the regular.  It’s a horrid substance, but that’s another posting entirely LOL.

You can be completely decadent and serve this warmed with a scoop of vanilla ice cream on top, or not be fancy and just serve plain and chilled.  Choice and extra calories are yours.

Just ENJOY.

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Caramel Apple Cheesecake Tart

What do you get when you combine a sweet pastry crust, apple pie filling, blobs of cheesecake, a crumb topping and caramel sauce?  Caramel apple cheesecake tart, of course!  

Prep Time30 mins

Cook Time45 mins

Total Time1 hr 15 mins

Course: desserts

Cuisine: American

Keyword: apples, caramel, cheesecake tarts

Servings: 8

Calories: 494kcal

Author: Judith Hannemann

Ingredients

FRENCH PATISSERIE - real fancy, but a simple butter pastry:

• 1 1/4 cup unsifted flour
• 1/4 cup confectioner's sugar
• 1/4 tsp salt
• 4 OZ stick cold unsalted butter, cut in small chunks
• 1 egg yolk reserve the white for the filling
• 1 tbs cold water

APPLE CHEESECAKE FILLING

• 1 can apple pie filling
• 1 8- oz pkg cream cheese room temp
• 1 whole egg + reserved egg white
• 1/4 cup sugar
• 2 tbsp sour cream

CRUMB TOPPING

• 4 tbsp butter melted
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 3/4 cup flour
• 2 tbsp sliced almonds reserve
• 1/4 cup caramel sauce for drizzle

Instructions

• For Pastry:
• Place flour, confectioner's sugar and salt in the bowl of a food processor fitted with the "S" blade (that's the standard blade). Pulse a few times to combine.
• Add butter chunks and pulse until mixture resembles small peas.
• Beat egg yolk and cold water together. With food processor running, add the egg/water mixture through the feed tube, only adding enough to make dough "ball"--depending on weather conditions, you may have to add a few more drops of water.
• Remove the dough from the food processor, wrap in waxed paper or plastic wrap and keep in refrigerator until ready for use. You can keep this up to 3 days.
• Press pastry into a 10-inch quiche/tart pan, bringing pastry up the sides. You may also use a springform pan of a similar size, but only bring the pastry about 1/2 to 1-inch up the sides.
• For the Crumbs:
• Mix the melted butter, cinnamon and brown sugar well. Add flour, about 1/4 cup at a time until good, firm crumbs are made. You may not have to use all the flour, or you may have to use a tablespoon or so more. Your eye must be the judge of the proper consistency.
• For Filling:
• Beat cream cheese and sugar until smooth.
• Add eggs and beat until very smooth. Stir in sour cream.
• Add apple pie filling to cream cheese mixture and just cut a knife through the mixture a few times--you don't want to mix it well, just "marble" it.
• Putting It All Together:
• Spread on top of crust in quiche pan. Top with crumbs. Sprinkle with sliced almonds.
• Preheat oven to 425 degrees. Place pan on a baking sheet, preferably lined with parchment.
• Bake at 425 degrees for 10 minutes. Reduce temperature to 350 degrees and bake an additional 30-35 minutes or until center of tart is almost set.
• Remove from oven and cool on rack. You may serve this slightly warm or well chilled. However you serve it, drizzle each serving with caramel sauce.

Nutrition

Serving: 1serving | Calories: 494kcal | Carbohydrates: 47g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 127mg | Sodium: 266mg | Potassium: 118mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1047IU | Calcium: 68mg | Iron: 2mg

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Caramel Apple Cheescake Tart