The perfect way to kick off fall baking? A sweet, spiced, decadent apple cheesecake tart!
A rich cheesecake base with flaky puff pastry and spiced apples is the perfect autumn dessert.
This apple cheesecake tart is such a stunning dessert that is shockingly easy to throw together. Spiced apples, a simple caramel sauce, and a decadent and lightly tangy cheesecake filling on top of flaky, buttery puff pastry. This is a dessert that will have everyone reaching for seconds and maybe even begging for thirds. It’s that good.
How to make this apple cheesecake tart
What you need
- Apples: I use honeycrisp apples, but your favorite crisp apple variety will work here. Fuji, Pink Lady, or Granny Smith are also great options! I toss the apples with cinnamon, lemon juice, and cornstarch.
- Caramel: I make a basic caramel sauce with brown sugar and butter.
- Cheesecake filling: You only need cream cheese, granulated sugar, flour, egg, whole milk, vanilla extract, and lemon juice.
- Puff pastry: You can use one large piece of puff pastry, as Dufour sells it, or two smaller sheets of puff pastry if you buy Pepperidge Farm sells it. Both work well!
- Walnuts: I crush walnuts and scatter them on top for a little extra crunch.
How to make it
- Step 1: Peel and core the apples. Thinly slice them and transfer to a bowl with lemon juice, cinnamon, and cornstarch.
- Step 2: In a saucepan, melt the butter and add the brown sugar. Once dissolved, add the sliced apples and toss to coat. Return the apples to the bowl and let them cool as you prepare the rest of the tart.
- Step 3: Make the cheesecake filling. Gather all of the ingredients in a bowl and beat with an electric mixer until smooth.
- Step 4: Place the thawed puff pastry on a parchment-lined baking sheet. Crimp the edges of the puff pastry and pinch the corners to create a lip. Prick the inside of the puff pastry all over with a fork.
- Step 5: Spoon the cheesecake filling over the puff pastry. Spoon the apples over the cheesecake filling, and spoon any caramel from the bowl over the apples. It’s okay if the caramel bleeds onto the edge of the puff pastry! Scatter crushed walnuts on top.
- Step 6: Brush the edge of the puff pastry with milk and transfer the baking sheet to the oven for 30 minutes or until the cheesecake filling has set and the puff pastry is golden brown.
- Step 7: Remove the baking sheet from the oven and let it stand for 15 to 30 minutes before slicing into squares.
From there, you can serve the tart with whipped cream or vanilla ice cream on top. I love to do a dusting of cinnamon right before serving for extra flavor.
Apple Cheesecake Tart
The perfect way to kick off fall baking? A sweet, spiced, decadent apple cheesecake tart!
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Servings: 10 to 12 slices
Calories: 350kcal
Ingredients
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!
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 5g | Fat: 24g | Sodium: 160mg | Fiber: 2g | Sugar: 14g | Vitamin C: 3mg
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