Apple Rose Cheesecake Tarts With Pretzel Crisps® Crust

It’s apple picking season. Try something new this fall, and bake stunning individual sized cheesecakes with apple roses on top. It looks like only an expert could make them, but they are a cinch to whip up!


1/4 cup Pretzel Crisps® crumbs
2 T melted butter
8 ounces cream cheese, softened
1/4 cup sour cream
2 T granulated sugar
1 egg
1 teaspoon vanilla extract
Red apple
Lemon juice

Place cupcake liners into a muffin/cupcake pan.

Process Original Pretzel Crisps® in a food processor until they are fine crumbs. Melt the butter and mix it in. Press the mixture into the bottom of cupcake liners, about 1 T each.

Beat the cream cheese for about two minutes. Add in the remaining ingredients, except for the apple, and beat until combined. Pour this into the cupcake liners, about ¼ cup each.

Slice the apple in half down the center. Lay one half down and cut it into thin slices. Cut out any seeds in the slices. Pour about a tablespoon of water and a squirt of lemon juice onto the slices. Stir, then microwave for two minutes. Pat dry.

Take the first slice and curve it tightly, then place it in the center of the cheesecake tart. Take another slice and curve it around the center slice. Take a third slice and curve it around center slice as well, partially overlapping the second. Each consecutive slice will partially overlap the previous layer, circling their way around in a spiral route.

Bake at 325 degrees for about 20-25 minutes. Remove the pan from the oven and allow it to cool. Remove the tarts from the cupcake pan.