myrecipes.com / Southern Living
- 1 cup gingersnap cookie crumbs (finely ground, about 24 to 28 cookies)
- 1/2 cup toasted pecans (finely chopped)
- 1/4 cup butter (melted)
- 2 tablespoons light brown sugar
- 16 ounces cream cheese (softened)
- 3/4 cup light brown sugar (firmly packed)
- 1 large egg
- 1/4 teaspoon apple pie spice
- 3 pounds tart apples (such as Granny Smith, peeled and cut into 1/2-inch-thick wedges)
- 1/3 cup light brown sugar (firmly packed)
- 1 tablespoon butter
- 2 tablespoons apple jelly
- Prepare Crust: Preheat oven to 375°. Stir together gingersnap cookie crumbs and next 3 ingredients in a medium bowl until moist. Press crumb mixture on bottom and up sides of a lightly greased (with cooking spray) 9-inch tart pan with removable bottom.
- Prepare Filling: Beat cream cheese and next 3 ingredients at medium-low speed with an electric mixer until smooth. Pour cream cheese mixture into prepared crust, spreading with an offset spatula. Place tart pan on a baking sheet.
- Bake at 375° for 20 to 25 minutes or until center is almost set. Cool completely on a wire rack (about 40 minutes). Chill 8 to 12 hours.
- Prepare Topping: Stir together apples and 1/3 cup light brown sugar in a large bowl. Melt 1 Tbsp. butter in a large skillet over medium-high heat. Add apple mixture to skillet, and cook, stirring often, 16 to 18 minutes or until golden brown. Remove skillet from heat, and cool apples completely (about 30 minutes).
- Arrange apples on top of chilled cheesecake in a decorative fashion. (To achieve a rosette look, start by arranging apples in an overlapping circular pattern about 1 inch from the edge of the crust. Make a second small circular pattern inside the first. Thinly slice some of the cooked apples, curl them, and place in the center of the tart.)
- Microwave jelly and 1 tsp. water in a small microwave-safe bowl at HIGH 20 to 30 seconds or until melted and smooth. Brush apples with half of jelly mixture.
- Preheat broiler with oven rack 5 to 6 inches from heat. Broil tart 2 to 3 minutes or just until apples begin to brown. Remove from oven, and brush apples with remaining jelly mixture. Chill 1 hour before serving.
- Tart will hold in refrigerator overnight, but the crust will soften the longer it sits in the refrigerator.
PER SERVING *
|Calories540Calories from Fat290|
|% DAILY VALUE*|
|Calories from Fat290|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.