Recipe | "Apple Cream Cheese Torte with Almonds" by Sue Ready

"Savor the season with an Apple Cream Cheese Torte. It shines as a brunch side or at the dessert table."
- Sue

  • store bought gingersnap cookies
  • 5 TB. melted butter
  • 1 tsp. cinnamon or ½ tsp. Saigon cinnamon
Filling Ingredients: 
  • 1-8 oz. cream cheese, softened
  • ¼ cup sugar
  • 1 large egg at room temperature
  • 1 tsp. vanilla 
Topping Ingredients:
  • 1/3 cup sugar
  • 1 tsp. cinnamon or ½ tsp. Saigon cinnamon
  • 2 Granny Smith, peeled and diced
  • 1/3 cup crumbled almonds
Crust Directions:

Preheat oven to 400 degrees. Wrap outside of an 8 inch spring form pan that has 2- ¾ inch sides with foil. In a food processor crumble enough gingersnap cookies to equal 2-1/2 cups of crumbs. Add to the food processor with crumbs, melted butter and cinnamon. Pulse a 1-2 times. Pat cookie crust mixture in bottom of spring form pan. Place in freezer for 5 minutes. Remove and bake for 5-6 minutes. Watch carefully so as not over brown. Reduce heat to 350 degrees.

Filling Directions:

Proceed with recipe by beating all filling ingredients together. Pour filling over gingersnap crust. 

Topping Directions:

In a bowl mix 1/3 cup sugar with 1 tsp. cinnamon. Chop 2 Granny Smith apples and mix into cinnamon/sugar mixture. Place apple mixture on top of cream cheese mixture. Sprinkle with almonds. Bake about 35-40 minutes or until crust is golden, apples are tender and filling set. Refrigerate any leftovers.

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