Cream Cheese Apple Torte Recipes

Steps:

• Preheat oven to 450°. In a small bowl, cream butter and sugar. Beat in flour and vanilla until blended. Press onto the bottom of a greased 9-in. springform pan., In a large bowl, beat cream cheese and 1/4 cup sugar until fluffy. Beat in egg and vanilla. Pour over crust. In another large bowl, toss apples with cinnamon and remaining sugar. Spoon over cream cheese layer., Bake 10 minutes. Reduce oven setting to 400°; bake 25 minutes. Sprinkle almonds over top; bake 10-15 minutes longer or until lightly browned and a toothpick inserted in the center comes out clean. Cool on a wire rack. Remove sides of pan before slicing. Store in the refrigerator.

Steps:

• Combine the first four ingredients. Press onto the bottom of an ungreased 9-in. springform pan. In a bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Pour over the crust. Combine topping ingredients; spoon over filling. Bake at 350° for 55-65 minutes or until the center is set. Cool on a wire rack. Store in the refrigerator. Cut into wedges with a serrated knife.

Steps:

• Spray counter lightly with non-stick cooking spray. Combine rolls into a ball. Roll into a 13-inch circle and place on a 12-inch sprayed pizza pan. Mix cream cheese, sugar, egg and vanilla together. Spread on dough. Top with apple pie filling. Sprinkle with almonds. Bake at 350°F 25-30 minutes or until golden brown.

Steps:

• Preheat oven to 450°. In a small bowl, cream butter and 1/4 cup sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan., In a small bowl, beat cream cheese and remaining sugar until smooth. Add egg and almond extract; beat on low speed just until blended. Pour into crust., Place apples in a large bowl. Mix cinnamon sugar and nutmeg; add to apples and toss to coat. Arrange over cream cheese mixture. Bake 5 minutes. , Reduce oven setting to 400°. Bake until apples are tender, 30-35 minutes longer. Cool on a wire rack., Remove rim from pan. In a small bowl, mix confectioners' sugar and milk until smooth. Drizzle over torte; sprinkle with almonds. Refrigerate leftovers.

Steps:

• Heat oven to 425 degrees F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread 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 electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon. Add to apples in large bowl; toss to coat. Spoon over cream cheese layer; sprinkle with almonds.
• Bake 10 min. Reduce temperature to 375 degrees F; continue baking 25 min. or until centre is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store any leftovers in refrigerator.

Steps:

• Make crust:
• Preheat oven to 400°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in large bowl. Using fingertips, mix until moist dough clumps form. Gather dough into ball. Press onto bottom and 3/4 inch up sides of pan. Freeze 10 minutes. Bake until crust is light golden, about 10 minutes. Remove from oven. Reduce oven temperature to 350°F.
• Make filling:
• Beat all ingredients in large bowl until smooth. Pour filling into crust. Smooth top.
• Make topping:
• Combine sugar and cinnamon in large bowl. Add apple slices and toss to coat. Arrange atop filling. Sprinkle with almonds.
• Bake torte until crust is deep golden and apples are tender, about 1 hour 30 minutes. Remove from oven; cool 1 hour. Cover; refrigerate overnight. (Torte can be prepared 3 days ahead. Keep refrigerated.)
• Run small knife around pan sides to loosen torte. Remove pan sides. Place torte on platter. Serve cold.

Steps:

• Spray counter lightly with non-stick cooking spray. Combine rolls into a ball. Roll into a 13-inch circle and place on a 12-inch sprayed pizza pan. Mix cream cheese, sugar, egg and vanilla together. Spread on dough. Top with apple pie filling. Sprinkle with almonds. Bake at 350°F 25-30 minutes or until golden brown.

Steps:

• In a small bowl, cream butter and sugar; beat in vanilla. Stir in flour. Press onto the bottom and 1 in. up the sides of a 6-in. springform pan coated with cooking spray; set aside. , For filling, in a small bowl, beat the cream cheese, egg and vanilla. Pour over crust. In a bowl, combine the apple, sugar and cinnamon; arrange over filling. Sprinkle with almonds. , Place pan on a baking sheet. Bake at 350° for 30-35 minutes or until apples are tender. Cool on a wire rack. Remove sides of pan. Garnish with whipped cream and nutmeg if desired. Refrigerate leftovers.

Steps:

• Crust: cream butter and sugar, add vanilla and mix well.
• add flour and blend with your hand till crumbly.
• press into the bottom and 3/4 up the sides of 2 9 inch springform pans.
• Filling: beat cream cheese and sugar, add vanilla.
• Add eggs one at a time, beating well after each egg.
• pour half into each crust.
• Topping: Mix apples cinnamon and lemon juice.
• Lay apples on top on cheese mixture in a curcular pattern, and inside and outside row.
• Top with almonds.
• Bake at 350 for 45 minutes to an hour.
• Cool on wire rack for 1 hour.
• Remove from pan and refrigerate over night.

Steps:

• Crust: Combine ingredients and spread into a 9-inch spring form pan. Filling: Blend ingredients together and pour onto crust. Topping: Combine sugar, apples and cinnamon in a bowl, stirring to coat apples. Spoon apple mixture over filling. Top with almonds. Serve chilled. Can be frozen (defrost 3-4 hours).

Steps:

• 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.