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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1/2 cup sugar |
1/4 cup butter or stick margarine, softened |
4 teaspoons water |
1/4 teaspoon vanilla extract |
1 cup all-purpose flour |
cooking spray |
1/4 cup sugar |
1/2 teaspoon vanilla extract |
1 (8-ounce) block fat-free cream cheese |
1 large egg |
4 cups diced peeled rome apple (about 1 1/2 pounds) |
1/2 cup sugar |
1/2 teaspoon ground cinnamon |
1/2 cup coarsely chopped walnuts |
cinnamon sticks (optional) |
Directions:
1. Preheat oven to 450°.
2. To prepare the crust, beat the first 4 ingredients with a mixer at medium speed until well-blended. Lightly spoon flour into a dry measuring cup, and level with a knife. Add the flour to the sugar mixture, beating at medium-low speed until mixture is well-blended. Press the crust into the bottom and 3/4 inch up the sides of a 9-inch springform pan coated with cooking spray.
3. To prepare the filling, beat 1/4 cup sugar, 1/2 teaspoon vanilla, the cream cheese, and egg at low speed until smooth. Pour cream cheese mixture into prepared crust. Combine apple, 1/2 cup sugar, and ground cinnamon in a bowl. Spread the apple mixture evenly over cream cheese mixture; sprinkle with nuts.
4. Bake at 450° for 10 minutes. Reduce oven temperature to 400° (do not remove torte from oven); bake an additional 25 minutes or until lightly browned and filling is set. Cool on a wire rack. Garnish with cinnamon sticks, if desired.
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