9" Apple Tart in a Springform Pan (like an Apple Cheesecake)

Last week my 13 year old daughter asked for an apple pie. I usually make a nice deep dish pie with a delicious homemade pie crust but my all time favorite crust recipe uses a food processor and I hated mine so much I threw it out a few months and haven't gotten a new one since. I've purchase a couple premade crusts from the frozen food department at the local grocery but was fairly sure I didn't have any on hand.

A search of the freezer turned up 1 package of a frozen 'roll out' style crust. I had used the other has a top crust to a blueberry pie. With just one crust I decided perhaps an open faced apple pie would be better. However, going through my files I spied a recipe from Joy of Baking that called for 1 crust, the apple filling and to give it a twist, a layer of cream cheese filling. Interesting!

In the end it was ok. The cream cheese filling hinged on being a cheesecake but didn't quite make it. Instead, next time I make this I'm going to use my favorite cheesecake filling to use and call it an Apple Cheesecake.

Apple Tart with Cream Cheese Filling in a Spring-form Pan

1 c flour
1/3 c powdered sugar (confectioner's sugar or icing sugar)
1/2 c (1 stick) cold butter, cut into small pieces

1- 8 oz. package cream cheese (not low fat)
1/4 c sugar
1 egg
1/2 t vanilla

1/4 c sugar
1/2 t cinnamon
4 c apple slices - granny smith is best for this
1/3 c almonds, sliced - optional

In a food processor place the flour and sugar. Pulse to blend. Add butter. Pulse. When it begins to come together, pat down in the bottom and 1 inch up the side of a spring form pan. Set aside.

Prepare the filling by processing the cream cheese in the food processor or with an electric mixer until smooth. Add the sugar. Blend in the egg and vanilla. When smooth, pour the filling into the crust.

Combine the sugar and cinnamon in a large bowl. Toss the apples in the sugar mixture. Spoon them evenly over the cream cheese layer. Sprinkle with almonds if you desire (adds to it). I used a cinnamon sugar mixture to sprinkle over all when done as well although you don't need to do so.

Place the springform pan on a baking sheet and place into a 450 degree preheated oven. Bake for 10 minutes and reduce heat to 400. Bake 30 minutes until the apples are soft and golden brown. Remove from oven and place on rack to cool completely. As it cools the filling sets up. When completely cool you can sprinkle with confectioner's sugar and serve. Refrigerate leftovers.

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