Apple Cream Cheese Tart
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 T Sugar
- 3 T Unsalted Butter
Apple Cream Cheese Filling
- 1½ T Unsalted Butter
- 3 cup Sliced Apple
- 2 T Dark Brown Sugar
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- 16 oz 1/3 Less Fat Cream Cheese
- ⅔ cup Sugar
- 2 Eggs
- ⅔ tsp Vanilla Extract
- ¾ 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.