You are here: Home » Recipes » Apple Cream Cheese Tart Apple Cream Cheese Tart Recipe by Jean Kressy Yield 10 servings Like cheesecake—but maybe even better—this tart makes the most of autumn apples. High Cotton Food Styling and Photgraphy PrintEmail Instead of the usual fruit topped tart or cheesecake, this graham cracker crust is covered with caramelized apples and a thin layer of “cheesecake.” All together, it’s barely an inch high. Ingredients Crust:1 cup graham cracker crumbs1 tablespoon sugar3 tablespoons unsalted butter, meltedApple Cream Cheese Filling:1 1/2 tablespoons unsalted butter3 cups thinly sliced peeled apples2 tablespoons packed dark brown sugar1/2 teaspoon ground cinnamon1/8 teaspoon ground nutmed2 (8-ounce) packages 1/3-less fat cream cheese, softened2/3 cup sugar2 eggs2/3 teaspoon vanilla3/4 cup heavy cream Instructions Preheat oven to 350F. Grease a 9-inch springform pan. To prepare crust, combine cracker crumbs, sugar and melted butter in a large bowl. Press evenly on bottom of pan. To prepare apple cream cheese filling, melt the 1 1/2 tablespoons butter in a large nonstick skillet over medium heat. Add apples, brown sugar, cinnamon and nutmeg; cook, turning occasionally with a large spoon, 8 minutes or until nearly tender. Arrange evenly over crust. Beat cheese at medium speed until smooth. Gradually add sugar, eggs, vanilla and cream; beat until evenly blended. Pour over apples. Bake 40 minutes or until top is slightly jiggly in the center. Cool on wire rack; cover and refrigerate overnight.