Williamsburg Apple Cream Cheese Torte

Makes 9 inch torte (use a spring pan)

  • Crust:
  • 1 1/2 sticks – butter, softened
  • 6 Tbsp – sugar
  • 1/2 tsp – vanilla or almond flavoring
  • 1 1/2 cup – flour
  • Filling:
  • 12 oz – cream cheese, softened
  • 1/4 cup – sugar
  • 1 egg
  • 1 tsp – lemon rind
  • Topping:
  • 1 quart – baking apples, peeled, sliced
  • 1/4 cup – sugar
  • 1 tsp – cinnamon
  • 1/4 tsp – nutmeg
  • 6 Tbsp – slivered or sliced almonds

Crust: Cream margarine and sugar.  Add flavoring and flour. Pat onto bottom and 1 inch up the sides of 9 inch springform pan. Chill while making the filling.

 Filling:  Combine cream cheese, sugar, egg and lemon rind.  Spread over crust.

Topping: Combine apples, sugar, cinnamon and nutmeg.  Arrange on top of cheese mixture. Sprinkle with almonds.

 Bake at 425°F for 10 minutes.  Reduce heat to 375°F and bake 35 minutes longer. (I put a baking sheet under the rack that has the spring pan, as there are usually some drippings). Cool completely before serving.

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Categorized as Recipes