Buttery crust, creamy, cheesy (in a good way) filling, and topped with nicely spiced apple slices, this torte is kinda hard to say “no” to.
Good thing it’s a snap to toss together!
I freely admit to making some, ermmm, adjustments to this recipe, cutting the cream cheese and eggs called for in half, and using my own preferred blend of spices to toss the apples instead of just using cinnamon, but no one seemed to mind.
Rich just thought it might could’ve used some warm salted caramel drizzled over the top and mebbe a bit of ice cream.
INGREDIENTS
Crust:
•1/2 cup butter, softened
•1/3 cup sugar
•1 cup flour
Filling:
•1 (8 oz) pkg cream cheese, softened
•1/3 cup sugar
•1 egg
•1/2 tsp vanilla
Topping:
•1/3 cup sugar
•1/2 tsp cinnamon
•1/4 tsp ginger
•1/4 tsp cloves
•3 cups (~4) apples, peeled and sliced
Heat oven to 425º.
Make the crust by creaming the sugar together with the butter in a mixing bowl until light and fluffy. Add the flour and mix until blended. Pat the dough into and one inch up the sides of a nine inch spring form pan.
Add the cream cheese and sugar to the mixing bowl and beat until blended and creamy. Stir in the egg and vanilla, then spread the cheese mixture on top of the dough in the spring form pan.
Whisk the sugar together with the spices, then toss with the prepared apples in a bowl until well and truly coated.
Arrange the apple slices over the cream cheese mixture in the pan and drizzle with any juices from the apple bowl.
Place the spring form pan in a rimmed baking sheet (just in case of leakage) and pop into the hot oven for ten minutes.
Reduce the oven temperature to 375º and continue baking for another 25 minutes or so; until the crust is nicely browned and the filling is set in the center.
Cool completely on a rack, then run a knife between the crust and the sides of the pan to loosen.
Chill for three hours before serving.
Store any leftovers in the fridge.