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I kicked off fall baking with an apple cheesecake tart!
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I kicked off fall baking with an apple cheesecake tart!


I kicked off fall baking with an apple cheesecake tart!

by BushyEyes

21 Comments

  1. BushyEyes

    **Recipe here originally: [Apple Cheesecake Tart](https://www.triedandtruerecipe.com/apple-cheesecake-tart/)**

    **Apples:**
    – 1 pound Honeycrisp apples (peeled, cored, and thinly sliced)
    – 1 teaspoon cinnamon
    – 1 tablespoon cornstarch
    – 1 tablespoon lemon juice
    – 2 tablespoons butter
    – 2 tablespoons light brown sugar

    **Cheesecake filling:**
    – 8 ounces cream cheese (room temperature)
    – ¼ cup granulated sugar
    – ¼ cup all-purpose flour
    – 1 egg
    – 2 tablespoons whole milk
    – 1 teaspoon vanilla extract
    – 1 tablespoon lemon juice

    **For assembly:**
    – ½ cup walnuts (crushed)
    – 1 sheet puff pastry (thawed; see Note 1)
    – 1 tablespoon whole milk (for brushing)

    **Instructions**

    **Prepare the apples:**
    – Preheat oven to 400ºF.
    – Place the apples in a bowl with 1 teaspoon cinnamon, 1 tablespoon cornstarch, and 1 tablespoon lemon juice.
    – Place 2 tablespoons of butter and 2 tablespoons of light brown sugar in a small saucepan over medium heat. Stir to combine until the butter melts and the sugar dissolves. Let the mixture deepen in color for 1 to 2 minutes.
    – Add the prepared apples to the mixture and stir to coat. Simmer over low heat for 2 to 3 minutes. Pour the apples back into the bowl and let stand at room temperature as you prepare the rest of the tart.

    **Prepare the cheesecake filling:**
    – Gather 8 ounces of cream cheese, ¼ cup of granulated sugar, ¼ cup of all-purpose flour, 1 egg, 2 tablespoons of whole milk, 1 teaspoon of vanilla extract, and 1 tablespoon of lemon juice in a bowl. Use an electric hand mixer to beat until smooth, being careful not to overmix the filling. Set aside.

    **Assemble the tart:**
    – Remove the thawed puff pastry from the refrigerator. Line a baking sheet with parchment paper. Place the puff pastry on the lined baking sheet. Carefully crimp the outside edges of the puff pastry to create a lip around the edge.
    – Use a fork to prick the inside of the puff pastry lightly.
    – Spoon the cheesecake filling onto the puff pastry, leaving about ½ inch of space between the filling and the inside edge of the pastry.

    – Arrange the apples on top of the cheesecake filling and drizzle any remaining sauce from the bowl on top. Sprinkle the crushed walnuts on top.
    – Brush the edges of the pastry with whole milk.

    **Bake the tart:**
    – Transfer the baking sheet to the oven. Bake for 30 minutes or until the puff pastry is golden and flaky and the cheesecake filling has set. Remove from the oven and let stand at room temperature for 15 to 30 minutes.

    **To serve:**
    – Slice the tart into pieces and enjoy!

    **Notes**
    – Note 1: I’ve made this tart using a sheet of puff pastry that is roughly 10 inches by 15 inches, and I’ve made this with two smaller sheets of puff pastry when using the Pepperidge Farm brand of puff pastry. Both work very well!

  3. Fuzzy_Welcome8348

    Looks amazing!! So excited for fall season🥰👏

  6. Beetroot_Greens

    This looks so yummy! I’m definitely adding this to my list of things I want to bake this autumn!

  8. foundsockrva

    This looks delish! I think I’ll add a drizzle of salted caramel when I make!

  9. accentadroite_bitch

    Also kicking off fall with a *great* cardigan!!!! So cute – nailed both the food and outfit!

  10. Agitated_Garden_497

    🥹❤️😍😍😍😍😍🤤🤤🤤

  13. Bakingsquared80

    This sounds amazing and great for Rosh Hashanah. Do you think I could replace the brown sugar with honey?

  18. dragonfliesloveme

    I have never seen puff pastry referred to as a tart, but thinks looks amazing!

  20. greenfingermuddytoe

    That looks so tempting! Yum!!

  21. jinxie15

    This looks so good that I might have to start baking again!!!