- 1/2 cup butter, softened
- 1/2 cup sugar, divided
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 package (8 ounces) cream cheese, softened
- 1 egg, lightly beaten
- 1/2 teaspoon almond extract
- 2 cups thinly sliced, peeled Granny Smith apples (about 2 medium)
- 2 cups thinly sliced, peeled Cortland apples (about 2 medium)
- 1/4 cup cinnamon-sugar
- 1/4 teaspoon ground nutmeg
- 1/2 cup confectioners' sugar
- 2 tablespoons 2% milk
- 2 tablespoons sliced almonds, toasted
- Preheat oven to 450°. In a small bowl, cream butter and 1/4 cup sugar until light and fluffy. Beat in vanilla. Gradually beat in flour. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan.
- In a small bowl, beat cream cheese and remaining sugar until smooth. Add egg and almond extract; beat on low speed just until blended. Pour into crust.
- Place apples in a large bowl. Mix cinnamon-sugar and nutmeg; add to apples and toss to coat. Arrange over cream cheese mixture. Bake 5 minutes.
- Reduce oven setting to 400°. Bake 30-35 minutes longer or until apples are tender. Cool on a wire rack.
- Remove rim from pan. In a small bowl, mix confectioners' sugar and milk until smooth. Drizzle over torte; sprinkle with almonds. Refrigerate leftovers. Yield: 12 servings.
Reviews for Autumn Apple Torte
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This recipe is fantastic. I have a sweet tooth and my husband does not, but we both liked this. I used granny smith apples to add a bit of tartness to it. Will definitely make this again.
Love this recipe! Have made it three times since my magazine arrived. Not too sweet, not too tart, but just right.
In a word this is delicious. I love cheesecake and apple pie and this marries them beautifully. I had Honeycrisp apples on hand so that is what I used. I also didn't use the almonds only because my husband isn't a fan of them. For my husband I heated up some caramel sauce and lightly drizzled it on top of his serving. This is pretty enough to carry to a potluck but it won't last long. Plus, be prepared to share the recipe.