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Apple Butter Cheesecake Tart

Apple Butter Cheesecake Tart



  • 1 cup graham cracker crumbs
  • 1/2 cup butter, melted
  • 3/4 cup brown sugar
  • 1/4 cup pecans, chopped
  • 1/4 tsp cinnamon, ground
  • 1 tbsp cornstarch
  • 1/4 tsp kosher salt

Apple Butter Cheesecake Filling

  • 8 ounces cream cheese
  • 1/2 cup homemade Instant Pot apple butter (or store bought)
  • 1 large egg
  • 1 tsp vanilla
  • 1 tbsp maple syrup
  • 1 tbsp cornstarch
  • 1/4 tsp kosher salt
  • 1/4 tsp nutmeg

Oat Streusel Topping

  • 1/4 cup brown sugar
  • 1/4 cup all purpose flour
  • 1/4 cup oatmeal (I use Flahavan’s Irish Oatmeal)
  • 2 tbsp toffee bits (You can use milk chocolate covered toffee bits or regular toffee bits)
  • 2 tbsp pecans, chopped
  • pinch salt
  • 3 tbsp butter


  • Preheat oven to 350 degrees and spray tart pan with cooking spray.


  • In a bowl combine melted butter, graham cracker crumbs, brown sugar, pecans, cinnamon, cornstarch, and salt.
  • Pour into sprayed tart pan and press into bottom and up sides making sure to get into the nooks and crannies.
  • Bake at 350 degrees for 7 to 8 minutes.

Apple Butter Cheesecake Filling

  • Cream together cream cheese and sugar until fluffy. Add egg, vanilla, maple syrup, cornstarch, salt, and nutmeg. Blend completely.
  • Pour into baked crust and spread evenly over crust.

Oat Streusel Topping

  • In a bowl combine brown sugar, flour, oatmeal, toffee bits, pecans, and salt until blended. Using a pastry blender or fork, cut in butter until mixture is crumbly.
  • Sprinkle crumble topping over the cheesecake mixture.
  • Place tart pan on a baking sheet and bake for 1 hour. Insert a wooden pick into to center to check for doneness.
  • Let cool and remove from tart pan to serve. Store in refrigerator for up to 5 days.

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