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  • 1 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 tablespoons unsalted butter
  • 3 cups thinly sliced peeled apples
  • 2 tablespoons packed dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmed
  • 2 (8-ounce) packages 1/3-less fat cream cheese, softened
  • 2/3 cup sugar
  • 2 eggs
  • 2/3 teaspoon vanilla
  • 3/4 cup heavy cream


  1. Preheat oven to 350F.  Grease a 9-inch springform pan.
  2. To prepare crust, combine cracker crumbs, sugar and melted butter in a large bowl.  Press evenly on bottom of pan.
  3. To prepare apple cream cheese filling, melt the 1 1/2 tablespoons butter in a large nonstick skillet over medium heat.  Add apples, brown sugar, cinnamon and nutmeg; cook, turning occasionally with a large spoon, 8 minutes or until nearly tender.  Arrange evenly over crust.
  4. Beat cheese at medium speed until smooth.  Gradually add sugar, eggs, vanilla and cream; beat until evenly blended.  Pour over apples.
  5. Bake 40 minutes or until top is slightly jiggly in the center.  Cool on wire rack; cover and refrigerate overnight.
Recipe by Jean Kressy.  

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The recipe was originally published as Apple Cream Cheese Tart on

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