Cheesecake Tarts flavored with caramel apple and cinnamon are a yummy way to enjoy fall flavors in a dessert. Fresh apples topped with cheesecake filling is a delicious combination. Add the caramel sauce, and you get a perfect mini cheesecake tart in a flaky pastry crust.
If there is one holiday I have missed since I came to Italy, I have to say it is Thanksgiving and ok Halloween too. Probably because they both involve food and only food. These cheesecake tarts have those favorite flavors: caramel apple, cinnamon, and delicious cheesecake filling.
Every year, I try to bring a little Halloween and Thanksgiving cheer to my home, but what can I say, not the same thing. But the kids always liked it, so I guess that’s the main thing.
When you move so far away from family and your Native Country, the littlest things from home, a memory, a letter, a telephone call, a holiday greeting, anything, are so welcoming.
That’s why when I go through my Mom’s recipes and come across something that inspires me to share it makes me feel closer to home and to the people I love and miss.
So yes I found this recipe Apple Cinnamon Cheesecake Tarts, actually, it was a cheesecake pie but I decided tarts were cuter, tucked into my mother’s slew of recipes.
Don’t worry if you don’t have tart pans – you can also use a muffin pan to make your cheesecake tarts.
This is an easy comforting Fall Dessert. I would recommend making it early in the morning and letting it sit in the fridge until dinner.
- Pastry dough – you can use store-bought or try my homemade pastry dough included in the recipe.
- Cream cheese – whole fat cream cheese
- Large eggs –
- Heavy cream – also known as heavy or whipping cream, with at least 30% fat.
- Greek yogurt – or sour cream
- Peeled and chopped apples – I like yellow delicious, Fuji, or Gala apples.
- Ground cinnamon
- Caramel sauce for serving
Preheat the oven to 350°F (180°C). Grease and flour 8 medium tart pans or 8 medium muffin tins. Roll the prepared pie dough to 1/8″ thick. Cut out rounds to fit in the tart pans or muffin pan. Refrigerate the crusts until ready to fill.
With an electric mixer, in a medium/large bowl beat the cream cheese then add the sugar, eggs, cream, and yogurt and beat until combined. Set the cream cheese mixture aside.
Combine sugar and cinnamon in a small bowl
Fill the tart crusts with the chopped apples and spoon the cream cheese filling over the top. Sprinkle the cinnamon-sugar topping over the top.
Bake the cheesecake tarts for 30 to 35 minutes or until they are golden on top. Cool them at room temperature and then chill them for at least eight hours or, ideally, overnight.
For serving, drizzle caramel sauce over the top.
The best apples for baking
I personally like to use either a Fuji or Royal Gala although a Granny Smith if you like a tartness, or how about a Jonathon or Jonagold, Cortland or Honeycrisp, any of these apples are perfect for baking. Just make sure they are fresh and crisp.
Tips for the Best Cheesecake
- Use room temperature ingredients. I like to remove the cold ingredients from the fridge one to two hours before using them.
- For the best creamy texture, don’t over mix the cheesecake batter once you’ve added the eggs. Mix only until combined.
- Use a block of cream cheese and not a tub. Also, full fat cream cheese is best.
- You can use the same amount of sour cream in place of Greek yogurt. This will give your cheesecake a tangier flavor.
How to store the Apple Cheesecake tarts
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.
How to freeze it
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.
If you love apples and cheesecake, these tarts are definitely something to try. The cold and creamy filling with the tart apples and delicious caramel sauce is the best combination. All served up in a cute tart – Enjoy!
More Dessert Ideas
- Italian Cream Trifle with Fresh Berries
- White Chocolate Almond Bars
- Fresh Raspberries Ice Cream
- Ricotta Crumb Pie with Cherries
Caramel Apple Cheesecake Tarts
- 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
- 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.
Updated from October 30, 2015.