½cup+ 2 tablespoons butter (salted)room temperature
CREAM CHEESE FILLING
½cupcream cheese (room temperature)
½cupsugar
2largeeggs (room temperature)
2tablespoonscream (whole/heavy/whipping)
½cupgreek yogurt (or sour cream)
1-2apples (yellow delicious/fuji/gala)
CINNAMON SUGAR TOPPING
2-3tablespoonssugar
1teaspooncinnamon
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
You could also use a Classic Pie Dough or even this Brown Sugar Pie Dough. For room temperature remove from the fridge at least an hour before using, longer if you have a cool house. 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.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.