Recipe: Bavarian Apple Torte (crust, cream cheese layer, topped with apples and almonds)

BAVARIAN APPLE TORTE

FOR THE CRUST:
1/2 cup unsalted butter, softened
1/3 cup sugar
1/4 teaspoon vanilla
1 cup sifted flour

FOR THE FILLING:
1 (8 oz.) pkg. cream cheese, softened
1/4 cup sugar
1 egg, slightly beaten
1/2 teaspoon vanilla

FOR THE TOPPING:
4 cups peeled, thinly sliced apples (about 4 medium)
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup sliced almonds

Preheat oven to 450 degrees F.

TO MAKE THE CRUST:
Cream butter and 1/3 cup sugar until light and fluffy. Blend in vanilla. Slowly stir in flour until mixture makes a soft dough. Press dough into bottom and about 1 1/2-inches up the side of an ungreased 9-inch springform pan.

Spread on bottom and sides of an ungreased springform pan.

TO MAKE THE FILLING:

Beat cream cheese and the 1/4 cup of sugar in a medium-size bowl with an electric mixer until well blended. Add egg and vanilla, beating just until smooth. Pour in pastry lined pan.

TO MAKE THE TOPPING:
Toss apples with combined remaining 1/3 cup sugar and cinnamon; spoon evenly over cream cheese layer. Sprinkle with almonds over top.

Bake at 450 degrees F for 10 minutes. Reduce oven temperature to 400 degrees and bake 25 minutes longer. Cool in pan on wire rack before removing side of pan.

Serve at room temperature or chilled.

Makes 1 (9-inch) torte
Source: Janet R. Starosta