Christine's Apple Torte

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 275
  • Calories from fat: 29%
  • Fat: 9g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 2.7g
  • Protein: 6.8g
  • Carbohydrate: 42.8g
  • Fiber: 1.6g
  • Cholesterol: 39mg
  • Iron: 0.9mg
  • Sodium: 190mg
  • Calcium: 77mg


  • 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)


  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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