Caramel Apple Tatin Cheesecake

Step 1

Roll out pastry larger than the size of oven proof skillet by 2". Place in fridge until ready

In a med. heated oven proof skillet place 3 tbsp caramel sauce, stir until melted.

Add apples and cook for 5 min. they will release liquid. If it is too much liquid drain some and reserve.

Turn apple quarters cut side up as the presentation side will be rounded chunks. Take off burner and allow to cool while preparing other ingredients.

In a mixer on med. high speed blend cheese, 3 tbsp caramel topping, flour and sugar until no lumps remain.

Add egg and beat only until blended.

Pour mixture over cooled apples. Spread to 1" edge of the border of pan.

Place refrigerated puff pastry over mixture and tuck in edges.

Place skillet on a baking sheet to catch any spills.

Bake on the top shelf in a preheated 375F oven to bake to a golden brown for approx. 40-50min.

Allow to cool for 5 min. but run a sharp knife around edges of pan to loosen any edges.

Place a large platter presentation side down onto the skillet.

* You may want to use ovenmits for safety*

Press dish down firmly with one hand and flip skillet with the other hand onto the platter. Remove any apples that have stuck to the bottom of pan.

Drizzle with caramel sauce and serve warm with whipped topping or ice cream!