Go Back
+ servings

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 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: desserts
Cuisine: American
Keyword: apples, caramel, cheesecake tarts
Servings: 8
Calories: 494kcal


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


  • 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.


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