Caramel Apple Cheesecake Tarts
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5.0
21 reviews
Excellent
Caramel Apple Cheesecake Tarts
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Apple Cinnamon Cheesecake Tarts, an easy delicious Fall Comfort dessert recipe. Drizzle with a little caramel sauce and its perfect. Enjoy
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Ingredients
PASTRY DOUGH
- 1¾ cups all purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 1 large egg room temperature
- 1 large egg yolk room temperature
- ½ cup + 2 tablespoons butter (salted) room temperature
CREAM CHEESE FILLING
- ½ cup cream cheese (room temperature)
- ½ cup sugar
- 2 large eggs (room temperature)
- 2 tablespoons cream (whole/heavy/whipping)
- ½ cup Greek yogurt (or sour cream)
- 1-2 apples (yellow delicious/fuji/gala)
CINNAMON SUGAR TOPPING
- 2-3 tablespoons sugar
- 1 teaspoon cinnamon
Instructions
PASTRY DOUGH
- In a large bowl, gently whisk together the flour, sugar, baking powder and salt create a well in the middle, add the egg, yolk and butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (this can also be made in a food processor or stand up mixer using the flat beater). Wrap in plastic and refrigerate for 30 minutes.
- Grease and flour 8 medium tart pans or 12 medium muffin tins.
- Remove the dough from the fridge and knead it a couple of times to soften it up. On a lightly floured surface roll it out to 1/8" thickness. Cut out circles with a large round cutter and place them into the prepared pans. Refrigerate until the cream filling is ready.
- Pre-heat oven to 350° (180C).
CREAM CHEESE FILLING
- With an electric mixer, in a medium/large bowl beat the cream cheese then add the sugar, eggs, cream, and yogurt, beat until combined. Set the cream cheese mixture aside.
- Peel, thinly slice and chop (medium size pieces) the apples.
- In a small bowl mix together the sugar and cinnamon. Set aside.
- Divide apple pieces between tart pans (should almost fill to the top of the shell), Pour the cheese mixture over the apples. Sprinkle with the cinnamon Sugar Topping. Bake for approximately 30-35 minutes or until golden on top, let cool then refrigerate at least 8 hours or overnight. Before serving drizzle with your favourite caramel sauce if desired. Enjoy!
- ** This makes approximately 8 tarts, with the rest of the dough I made cut out cookies, or it can be placed in an airtight bag and refrigerated for 1-2 days or up to 6 months in the freezer.
Notes
- You could also use a Classic Pie Dough or even this Brown Sugar Pie Dough.
- For room temperature remove from the fridge at least an hour before using, longer if you have a cool house.
- Store any leftover cheesecake wrapped well in plastic wrap or place in an airtight container. It will keep for up to 3 days in the fridge.
- The baked completely cooled and set cheesecake can be frozen either whole or sliced in a freezer safe container or double wrapped in plastic wrap and foil. It will keep for up to one month.
- Thaw the cheesecake on the counter or in the fridge overnight. The caramel sauce can be added once it has thawed.
Nutrition Information
Show Details
Calories
410kcal
(21%)
Carbohydrates
51g
(17%)
Protein
8g
(16%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Trans Fat
1g
Cholesterol
138mg
(46%)
Sodium
179mg
(7%)
Potassium
150mg
(4%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
723IU
(14%)
Vitamin C
1mg
(1%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8tarts
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 179mg | 7% |
| Potassium | 150mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 723IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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