Apple Blossom Cheesecake Tarts

It's fall, so you know that means yummy apple desserts all season long.

I had plans for these apples too - a delicious apple tarte tatin. Simple, cozy, yummy. Very fall. Then my daughter heard what I was making and it was "Nooooo, I want cheesecake."

Ma'am, that is an entirely different dessert. I didn't even really want cheesecake. So I made some without it too, because I wanted what I wanted - a simple apple tarte. Well, I would like the record to show that the six-year old was right. The cheesecake version is SO much better.

So somewhere between my apple tart idea and her cheesecake demands, these little Biscoff Apple Blossom Cheesecake Tarts happened: a buttery Biscoff crust, vanilla cheesecake, and soft cinnamon spiced apples curled into little blossoms. Yum.

Not what I planned, but way better than what I planned.

Which isn't usually how it goes while cooking with kids.

Apple Blossom Cheesecake Tarts

Makes: about 6 jumbo tarts

Oven Temp: 350 degrees F

Bake Time: 30 minutes

Biscoff crust

• 1 package Biscoff cookies, about 8.8oz

• 3 T butter, melted

• 2 T granulated sugar

• 1 egg white

Cheesecake filling

• 8oz cream cheese, softened

• 2 T powdered sugar

• 1 egg

• 1 t vanilla extract

Apple Blossoms

• 3 large firm baking apples

• 1/4 c packed light brown sugar

• 1/4 c granulated sugar

• 1 1/2 t apple pie spice

• 1 t salt

• 2 T butter, cut into small cubes

Finish

• 2 T apple jelly, warmed until melted

1. Prepare the apples

   Core the apples and slice them very thinly - about 1/8 inch. A mandoline works really well and will give you an even cut and even cook. But a good old knife always does the job too!

   

   
   

   Toss them with the brown sugar, granulated sugar, apple pie spice, and salt.

   
   

   Let them sit for about 30 minutes to an hour, stirring them occasionally. This will draw out moisture and soften the apple slices so you can shape the blossoms without them breaking.

   
   

   

   
   

   Drain off the excess liquid before assembling.

2. Make the Biscoff crust

   Finely crush the Biscoff cookies - I use a food processor to get a fine crumb.

   
   

   Mix with the melted butter, granulated sugar, salt, and egg white.

   
   

   Grease 6 jumbo muffin cups.

   
   

   Divide the crust mixture between the cups and press it firmly across the bottoms and slightly up the sides
   

   Bake at 350 for about 8 minutes.

   
   

   Remove from the oven and let the crusts cool slightly while you make the filling.

3. Make the cheesecake filling

   Beat together the softened cream cheese and powdered sugar until smooth.

   
   

   Add the egg and vanilla and mix until completely combined.

   

   
   

   Divide the cheesecake filling evenly between the 6 Biscoff crusts.
   

4. Make the apple blossoms

   Start with the middle of the blossom. Roll or tightly curl a small apple slice for the middle. Slowly layer the slices around the center so it resembles a flower.

   
   

   

   
   
   
   

   As the blossoms get too big to hold together, you can place the blossom into the cheesecake filling, gently pressing it in and add layers around the assembled blossom until you get to the edge of the tart.

   
   

   Dot the tops of each blossom with small pieces of butter.
   

5. Bake

   Bake at 350 for 30-35 minutes.

   
   

   The cheesecake should be set around the edges and through the center without becoming dry.
   

6. Cool and glaze

   Let the tarts cool in the muffin tin before trying to remove them. If you try to take them out warm they will likely fall apart.

   
   

   Warm the apple jelly just enough to liquefy it, then lightly brush it over the apple petals.
   

   

   
   

   That gives them the glossy apple-blossom tart finish.

   
   

   Serve after glazing or refrigerate until ready to serve.