Apple-Cream Cheese Torte
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup sugar
- pinch of salt
- 1/4 cup sliced almonds
- 1/2 cup sugar
- 1/3 cup sugar
- 1 1/2 cups unbleached all purpose flour
- 1 8-ounce package cream cheese, room temperature
- Carbohydrate 53 g(18%)
- Cholesterol 85 mg(28%)
- Fat 24 g(36%)
- Fiber 2 g(9%)
- Protein 6 g(12%)
- Saturated Fat 13 g(65%)
- Sodium 152 mg(6%)
- Calories 444
PreparationMake crust: Preheat oven to 400°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in large bowl. Using fingertips, mix until moist dough clumps form. Gather dough into ball. Press onto bottom and 3/4 inch up sides of pan. Freeze 10 minutes. Bake until crust is light golden, about 10 minutes. Remove from oven. Reduce oven temperature to 350°F. Make filling: Beat all ingredients in large bowl until smooth. Pour filling into crust. Smooth top. Make topping: Combine sugar and cinnamon in large bowl. Add apple slices and toss to coat. Arrange atop filling. Sprinkle with almonds. Bake torte until crust is deep golden and apples are tender, about 1 hour 30 minutes. Remove from oven; cool 1 hour. Cover; refrigerate overnight. (Torte can be prepared 3 days ahead. Keep refrigerated.) Run small knife around pan sides to loosen torte. Remove pan sides. Place torte on platter. Serve cold.
PreparationMake crust: Preheat oven to 400°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in large bowl. Using fingertips, mix until moist dough clumps form. Gather dough into ball. Press onto bottom and 3/4 inch up sides of pan. Freeze 10 minutes. Bake until crust is light golden, about 10 minutes. Remove from oven. Reduce oven temperature to 350°F. Make filling: Beat all ingredients in large bowl until smooth. Pour filling into crust. Smooth top. Make topping: Combine sugar and cinnamon in large bowl. Add apple slices and toss to coat. Arrange atop filling. Sprinkle with almonds. Bake torte until crust is deep golden and apples are tender, about 1 hour 30 minutes. Remove from oven; cool 1 hour. Cover; refrigerate overnight. (Torte can be prepared 3 days ahead. Keep refrigerated.) Run small knife around pan sides to loosen torte. Remove pan sides. Place torte on platter. Serve cold.
