Tag Archives: caramel apple

Thanksgiving Dessert: Caramel Apple Cheesecake Tart with Streusel Topping

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A combination of so many things that I love: apples, cinnamon, cheesecake, caramel (I used homemade Dulce de Leche, or try this Caramel Sauce), and a buttery, slightly sweet oat topping. A perfect end to a Thanksgiving meal- a perfect end to just about any meal!

The recipe is long, but not complicated. While there are a lot of ingredients, each layer is easy to put together. Just make sure you have all of your layers ready to go before putting things into the pan.

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For a more pronounced caramel flavor, you could drizzle individual servings with additional caramel sauce at serving time.

I used a Cream Cheese Pastry recipe for the crust, but you could also use any basic pie crust. I bake this in a tart pan (mine has an 11” diameter). You could also use a deep dish pie pan, but you might want to reduce the amount of streusel topping and increase the baking time to make sure cheesecake layer sets.

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Cheesecake layer on the bottom.

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A caramel apple filling made with apples, brown sugar, dulce de leche or caramel sauce, and cinnamon. Use a spoon to gently and evenly distribute apples over the cheesecake filling. Try to not mix the two layers together.111010 057-1

A chunky streusel topping with a nutty oat flavor gets sprinkled over the apples.111010 058-1

Cover edges of tart with a pie crust shield. I do not own one that fits my tart pan, so I make my own out of foil. See How To…Make Your Own Pie Crust Shield. Since the tart pan has steeper sides than a regular pie plate, when you are tracing the circle to cut out, be sure to cut a circle that is about 1/2” smaller than the outside edge of the tart pan. 111010 068-1

Bake until center is set (it will still jiggle just a little in the center, but will continue to set as it cools) and streusel is golden brown. I leave the foil on for all but the last 5 minutes of baking time.  111010 073-1

The hardest part: keeping little fingers (and a few big ones) from picking at the streusel topping while the tart cools completely.

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Caramel Apple Cheesecake Tart

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Cream Cheese Pastry Crust:
½ cup unsalted butter, softened
4 oz (½ pkg) cream cheese, softened
1 Tbs powdered sugar
½ tsp kosher salt
1 ½ cups flour (divided)

In a food processor, combine butter, cream cheese, powdered sugar, and salt. Process until smooth. Add ½ cup flour. Pulse just until flour is incorporated (do not overmix). Repeat with another ½ cup flour. Scrape dough from sides of bowl and repeat with the last ½ cup flour.

On a floured surface, flatten dough into a ½” thick disk. Wrap in plastic wrap and refrigerate for 30-60 minutes, or until firm enough to roll. Dough can also be frozen for later use.

Cheesecake Layer:
12 oz (1 ½ pkg) cream cheese, softened
1/3 cup sugar
1 large egg
1 tsp vanilla

Combine all ingredients and beat until smooth with a mixer.

Apple Layer:
4 cups peeled and sliced apples (about 3-4 apples)
½ cup Dulce de Leche or Caramel Sauce
3 Tbs brown sugar
1 Tbs lemon juice
1 tsp ClearJel or cornstarch
½ tsp cinnamon
scant 1/8 tsp nutmeg
pinch salt

Combine all ingredients.

Streusel Topping:
6 Tbs butter, melted
1 cup rolled oats
1/3 cup flour (white or whole wheat)
2 Tbs brown sugar
¼ tsp cinnamon
¼ tsp kosher salt

Combine all ingredients. Mix until crumbly.


Preheat oven to 400°F. Move oven rack to lowest level.

Remove pastry dough from refrigerator. On a lightly floured surface, roll dough into a circle 1” larger than a 10-11” tart pan. Transfer to ungreased tart pan. Crimp edges, if desired.

Pour cheesecake filling into crust. Carefully top with apple layer. Sprinkle with streusel topping.

Cover edges of tart with a pie crust shield or aluminum foil. Bake at 400°F for 30 minutes on lowest rack of oven. Reduce heat to 375°F, move tart to center rack, and bake for 15-25 additional minutes, or until just the very center (not the edges) jiggles when shaken lightly. Cover entire tart with foil if streusel begins to brown too much. Cool completely on a wire rack.

NOTE: This can be made into bars by cooking in a rectangular baking pan (put crust on bottom of the pan only, not up the sides). A 7×11” pan will give you about the same thickness as the tart, or use a 9×13” pan for slightly thinner bars.



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