Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Apple Cheesecake Torte
- add review
- #74165
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
Crust
1/3 cup sugar substitute or sugar
1/2 cup butter, softened
1/2 teaspoon vanilla extract
1 cup all-purpose flour
Filling
1 package (8 ounce size) cream cheese, softened
1/4 cup sugar substitute or sugar
1/4 cup egg substitute
1/2 teaspoon vanilla extract
Topping
1/3 cup sugar substitute or sugar
1/2 teaspoon ground cinnamon
4 cups peeled and sliced cooking apples
1/4 cup sliced almonds
directions
For the crust: Preheat oven to 450 degrees F. Blend sugar substitute and butter at medium speed with an electric mixer for 2 minutes. Stir in vanilla. Add flour, mixing until blended. Press into bottom and 1/2-inch up sides of a 9-inch spring form pan. Set aside.
For the filling: Beat cream cheese and sugar substitute at medium speed with an electric mixer until 2 minutes or until creamy. Add egg substitute and vanilla, beating until blended. Spoon mixture into prepared pan.
For the topping: Combine sugar substitute and cinnamon; sprinkle over apple slices, tossing until coated. Arrange apple slices over cream cheese filling. Sprinkle with sliced almonds.
Bake for 10 minutes; reduce temperature to 400 degrees F and bake an additional 25 minutes. Remove cheesecake from oven; cool in pan on a wire rack. Separate sides from pan by releasing spring. Serve warm.
added by
twbart72
nutrition data
Nutritional data has not been calculated yet.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
reviews & comments
July 8, 2013
This is a really impressive recipe that always gets rave reviews. I think it's because the topping has such good flavor. The cheesecake part is pretty standard. I don't know why it's called a torte though.
December 13, 2011
I love this recipe! My mom and I have been making it since she saw it in the Chgo. Trib in 1971. It's extremely tasty, lasts in the frig well and looks beautiful. Guests often assume it came from a bakery when seeing it for the first time. The hardest part is manipulating the dough into the springform pan: just keep on pushing the bottom with the palm of your hand, sides iwth your fingers, and moving pieces of dough around until it's uniform. I've revised the recipe over the years as follows: (1) 1/4 cup sugar each in the crust, cream cheese/egg, and apple topping layers, and (2) substitute almond extract for one-half of the vanilla in the cream cheese layer. I also often sprinkle pecan or almond meal on top instead of sliced almonds.