Serve up an Almond-Pear Cream Cheese Torte at your next get together. This beautiful Almond-Pear Cream Cheese Torte wouldn't look out of place in the finest Viennese bakery. But the recipe is straightforward and very do-able.
What You Need
Original recipe yields 12 servings
1/2 cup butter or margarine, softened
1 cup sugar, divided
1 cup flour
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
4 fresh pear s (1-1/4 lb.), peeled, sliced
1/4 cup PLANTERS Sliced Almonds
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Let's Make It
Heat oven to 425°F.
Beat butter and 1/3 cup sugar in small bowl with mixer until light and fluffy. Add flour; mix well. Press onto bottom and 1 inch up side of 9-inch springform pan.
Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with mixer until blended. Add egg and vanilla; mix well. Spread onto bottom of crust. Mix remaining sugar and cinnamon until blended. Add to pears in large bowl; toss to coat. Arrange over cream cheese layer; top with nuts. Bake 10 min.
Reduce temperature to 375°F; bake torte 25 min. or until center is set. Cool completely. Run knife around rim of pan to loosen torte. Remove rim. Refrigerate torte 3 hours.
Save 30 calories and 3g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese.
Substitute finely chopped PLANTERS Pecans for the almonds.
Substitute Granny Smith or Jonagold apples for the pears.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.