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Christine's Apple Torte

Becky Luigart-Stayner
Yield 10 servings

Ingredients

  • Crust:
  • 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
  • Filling:
  • 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)

Nutrition 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

How to Make It

  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.