Apple Cream Cheese Tart
- Yield 10 servings
Like cheesecake—but maybe even better—this tart makes the most of autumn apples.
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.
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- 3 tablespoons unsalted butter, melted
- Apple Cream Cheese Filling:
- 1 1/2 tablespoons unsalted butter
- 3 cups thinly sliced peeled apples
- 2 tablespoons packed dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmed
- 2 (8-ounce) packages 1/3-less fat cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 2/3 teaspoon vanilla
- 3/4 cup heavy cream
- 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.
Recipe by Jean Kressy.