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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.
Caramel Apple Cheesecake Tart
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
- 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
- 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.
|Caramel Apple Cheescake Tart