I designated this marvelous Cream Cheese Apple Torte as dessert for our autumn dinner club. Packed full of apples with a surprise cheesecake layer over the bottom crust, it’s sure to be a hit any time of year!
Cream Cheese Apple Torte
A friend and blog subscriber (now that’s a good friend!) raved about this cream cheese apple torte. Soon she emailed me the recipe, and I immediately recognized the name of the cookbook, Applehood and Motherpie, from the Junior League of Rochester. Yes, I owned it. Yes, I found it in the basement. And, YES, I had bookmarked the same recipe years ago.
Marvelous Autumn Dessert
Our dinner club was held at the beginning of December, so strawberry shortcake or peach pie were out as dessert options. A huge lover of apple desserts, I had no trouble deciding this cream cheese apple torte would be the perfect grand finale. The rest of the menu was as follows:
- Cranberry Brie en Croute
- A cheese board plus White Chocolate Cashew Party Mix
- Mongolian Pork Chops from Mustards Grill (no photos as the grill master cooked these extra crispy, euphemism for one side burned!)
- Crispy Smashed Potatoes
- Pear Spinach Salad with Poppy Seed Dressing
Tips for Making Apple Desserts, Including Pies, Tarts and Tortes
Margaret was right! This was a spectacular dessert. Between the buttery crust, the luscious cream cheese layer, then cinnamon kissed apples and the toasted almond topping, every bite was a taste sensation. Here are a few tips when it comes to making apple pies, tarts and this torte.
- I probably packed way too many apples into my crust as my torte needed some extra baking time. Just cover the top with foil if this happens to you, and bake a until the point of a sharp knife can easily pierce the apples. My type-A side arranged the apples in tight semi-circles, so in retrospect, I imagine that loosely piling the fruit into the pan would work best.
- I like using a variety of baking apples for the best flavor. In the fall, there are many more options. Some tart, some sweeter, some keep their shape, others get soft and mushy. It’s OK to have one from each of these categories. I like Granny Smiths and Golden Delicious in the off season, but in the fall look for Jonathan/Jonagold and Northern Spy. I’ve never used Honey crisps, but heard they bake well, too.
- PRO-Tip: If your crust starts getting too dark, take a piece of aluminum foil and cut out a circle from the middle, so you the foil will cover the perimeter crust, but still allow heat to reach the filling.
Unbeknownst to me, one of our guests was also a huge fan of apple desserts. He ate his own slice, topped with a scoop of Graeter’s caramel ice cream, then finished his wife’s portion. I call that a positive endorsement. Even Bill, the nut avoider, finished every crumb. This apple cream cheese torte will surely make a second appearance on our menu.
More Apple Dessert Recipes You’ll Love:
- Caramel Apple Crisp Bites from Princess Pinky Girl
- Stunning Rose Apple Tart from That Skinny Chick Can Bake
- Apple Pie Lasagna from Beyond Frosting
- Caramel Apple Pie Toffee Bars from That Skinny Chick Can Bake
- Apple Cake with Salted Caramel Frosting from A Spicy Perspective
- 1 cup (2 sticks) butter, at room temperature
- 2/3 cup sugar
- 2 cups flour
- 8 ounces cream cheese, at room temperature
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 5 apples, peeled, cored and thinly sliced
- 1/3 cup sugar
- 1 teaspoon cinnamon
- lemon juice
- 1/4 cup sliced almonds
Preheat oven to 425 degrees.
Beat together the butter and 2/3 cup sugar until light and fluffy. Add flour and mix well. Press onto bottom about 3/4 of the way up the sides of a 9-inch springform pan.
In another bowl, beat the cream cheese and 1/3 cup sugar until well blended. Add egg and vanilla; mix well. Spread evenly over crust.
Combine 1/3 cup sugar and the cinnamon in a large bowl. Add apples, and gently toss to coat. Spoon (or arrange) over cream cheese layer. Sprinkle with almonds.
Bake for 10 minutes. Reduce temperature to 375 degrees, and continue baking 25 minutes or until apples are tender.
Cool on a wire rack , then remove the rim of the springform pan. Cover and refrigerate 3 hours before serving. Store any leftovers in refrigerator.
Recipe adapted from Applehood & Motherpie, Handpicked Recipes from Upstate New York.
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g