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.
Ingredients
- Pastry dough – you can use store-bought or try my homemade pastry dough included in the recipe.
- Cream cheese – whole fat cream cheese
- Sugar
- 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
Recipe Steps
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
Ingredients
PASTRY DOUGH
- 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
Instructions
PASTRY DOUGH
- 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.
Notes
Nutrition
Updated from October 30, 2015.
Ally says
Ooops! One more question…if I make homemade pastry dough, would I use something like Pillsbury All-Ready pie crusts? Thanks!!!
Rosemary says
Hi Ally you can use pre-made pastry dough, Pillsbury is fine. Let me know how it goes. Take care!
Ally says
Thanks!!
Ally says
Do you put the tart pans directly on the oven shelf, or put them on a baking sheet? Thanks! Ally in NJ
Rosemary says
Hi Ally, you can do either, it’s probably easier with a baking sheet. 🙂
Rita says
Is this all,purpose flour or self rising
Unsalted or salted butter
Rosemary says
Hi Rita, the recipe uses all purpose flour and salted butter. Let me know how it goes.
Elaine Mckenzie says
What size are the tart pans? Could you make in muffin pans?. I am always looking for deserts to make for a dinner party which has 20 people each week. I am stuck on deserts, as they say please keep making desert each week as they love them. Running out of ideas. Thought this looks yum. Thanks
Rosemary says
Hi Elaine these the tarts pans were about 4 inch tart pans and I got 8 tarts, so you could use a medium muffin pan and you would probably get 10-12. Hope this helps.
Joy @ Joy Love Food says
These little tarts are so cute and sound amazing, perfect for fall!
Rosemary says
Thanks Joy, they are really good.
Rachel @ Simple Seasonal says
This looks so good! I love apple and cheese danishes, and I feel like this recipe has got a little bit of that going on, but your rendition is much daintier!
Sarah says
I know what you mean about missing certain American holidays. Halloween is celebrated in the UK, but not to the same extent – not nearly as many trick or treats come knocking at the door. Thanksgiving is one holiday that I absolutely love that they don’t do here, but I’m lucky enough to be going back home for that this year. When the homesickness strikes , I usually feel better making traditional foods as well. These apple pie tarts sound amazing!
Rosemary says
Thanks Sarah, have a great time when you go back home, enjoy your thanksgiving.
Helen @ Fuss Free Flavours says
What lovely seasonal tarts – I always think that an individual tart is better than one large one cut up.
Rosemary says
Hi Helen, thanks I always like individual tarts too.
Trish says
YUM! These sound so good! So excited for everything apple cinnamon this November!
Ciao Florentina says
Apples and cinnamon , a combination I can never say no to. I just wish it was waiting for me at breakfast 😉
Rosemary says
Hi Florentina, thanks, perfect for breakfast I think :).
Tracy says
What a perfect combination!!
Ann says
Looks soooo yummy. Would make a great dessert after a holiday meal.
Diane says
Apples caramel cinnamon and cheesecake??? oh this sounds divine !! Looks pretty in the tarts too. I am sorry you miss the family this time of year and the holidays here. Sending you good thoughts and happy cheer!
Rosemary says
Hi Diane, thanks so much. 🙂
Kelly Hutchinson says
This looks absolutely mouth watering! My husband would love this.
Rosemary says
Thanks Kelly, I hope your husband enjoys it.
Marisa Franca @ All Our Way says
Well, you could always do All Souls Day as a Halloween and All Saints Day as Thanksgiving 🙂 Italians do like to celebrate and eat. What the heck celebrate Halloween and Thanksgiving too. I’m sure they have a Romulus and Remus Day so that could be another big holiday — what kind of food do you think would be apropos — something Roman of course. I love your dessert — great job!