Christine's Apple Torte

Christine's Apple TorteRecipe
Becky Luigart-Stayner

Recipe from

Cooking Light

Nutritional Information

Calories 275
Caloriesfromfat 29 %
Fat 9 g
Satfat 3.3 g
Monofat 2.4 g
Polyfat 2.7 g
Protein 6.8 g
Carbohydrate 42.8 g
Fiber 1.6 g
Cholesterol 39 mg
Iron 0.9 mg
Sodium 190 mg
Calcium 77 mg


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)


Preheat oven to 450°.

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.

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.

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.