Description
This Apple Cheesecake Tart combines tender Honeycrisp apples simmered in a buttery cinnamon brown sugar glaze with a creamy, smooth cheesecake filling nestled inside a flaky puff pastry crust. Topped with crunchy crushed walnuts, this tart offers a perfect balance of sweet, tart, and creamy textures, making it a delightful dessert for any occasion.
Ingredients
Apple Topping
- 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
Assembly and Garnish
- ½ cup walnuts (crushed)
- 1 sheet puff pastry (thawed)
- 1 tablespoon whole milk (for brushing)
Instructions
- Prepare the apples: Preheat the oven to 400ºF. In a bowl, combine the peeled, cored, and thinly sliced Honeycrisp apples with cinnamon, cornstarch, and lemon juice. In a small saucepan over medium heat, melt butter and stir in light brown sugar until dissolved and the mixture deepens in color slightly, about 1 to 2 minutes. Add the apple mixture to the pan, stir to coat, and simmer over low heat for 2 to 3 minutes. Transfer the apples back to the bowl and let them stand at room temperature.
- Prepare the cheesecake filling: In a mixing bowl, beat the cream cheese, granulated sugar, all-purpose flour, egg, whole milk, vanilla extract, and lemon juice using an electric hand mixer until smooth. Take care not to overmix to maintain a creamy texture. Set the filling aside.
- Assemble the tart: Line a baking sheet with parchment paper and place the thawed puff pastry sheet on top. Carefully crimp the edges to form a ½-inch lip, then prick the inside of the pastry lightly with a fork. Spoon the cheesecake filling evenly inside the pastry, leaving space around the edges. Arrange the cooked apple slices over the filling, drizzle any remaining apple sauce on top, and sprinkle with crushed walnuts. Brush the exposed edges of the puff pastry with whole milk to promote browning.
- Bake the tart: Transfer the tart on the baking sheet to the preheated oven and bake for about 30 minutes or until the puff pastry is golden and flaky, and the cheesecake filling is set. Remove from the oven and allow it to cool at room temperature for 15 to 30 minutes.
- Serve: Slice the tart into portions and enjoy this delightful apple cheesecake treat warm or at room temperature.
Notes
- Make sure the puff pastry is fully thawed before assembling to prevent cracking.
- Use Honeycrisp or any firm, sweet-tart apple for best flavor and texture.
- Do not overmix the cheesecake filling to avoid a dense texture.
- Letting the tart cool slightly helps the filling to set and makes slicing easier.
