A buttery crust encases a cream cheese filling topped with apples and almonds in this rich dessert. After baking, a jelly glaze adds a pretty finish.
What You Need
Original recipe yields 12 servings
1/3 cup butter, softened
3/4 cup sugar, divided
3 eggs, divided
1-1/4 cups flour
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. flour
1/2 tsp. vanilla
1-1/4 cups chopped peeled apples
1/4 cup PLANTERS Sliced Almonds
1/3 cup grape jelly, melted
Add To Shopping List
Let's Make It
Preheat oven to 425°F. Beat butter and 1/4 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add 1 of the eggs; beat until well blended. Add 1-1/4 cups flour; mix well. Spread onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 5 to 7 min. or until lightly browned; set aside.
Beat remaining 1/2 cup sugar, the cream cheese, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add remaining 2 eggs, 1 at a time, mixing well after each addition. Spoon into crust. Top evenly with apples and almonds.
Bake 10 min. Reduce oven temperature to 350°F; continue baking an additional 30 min. Drizzle evenly with jelly. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Store leftover torte in refrigerator.
Keep an eye on portion size when you enjoy this rich dessert!
Substitute red currant jelly for the grape jelly.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 12g
Trans Fat 0.5g
Total Carbohydrates 33g
Dietary Fibers 0.987g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.