Apple Cheesecake Torte

By Hklbrries

Start with Gala, Rome or Granny Smith apples for this prize-winning dessert.

Ingredients

• Crust:
• 1/3 cup Splenda, granular
• 1/2 cup butter, softened
• 1/2 tsp vanilla extract
• 1 cup all-purpose flour
• Filling:
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup Splenda, granular
• 1/4 cup egg substitute
• 1/2 tsp vanilla extract
• Topping:
• 1/3 cup Splenda, granular
• 1/2 tsp ground cinnamon
• 4 cups peeled and sliced cooking apples (about 3 large)
• 1/4 cup sliced almonds

Details

Servings 8
Adapted from splenda.com

Preparation

Step 1

Preheat oven to 450 F.

Crust: Beat 1/3 cup Splenda and butter at medium speed with an electric mixer for 2 minutes. Stir in vanilla. Add flour, mixing until blended. Press into bottom and 1/2-inch up sides of a 9-inch springform pan. Set aside.

Filling: Beat cream cheese and 1/4 cup Splenda at medium speed with an electric mixer 2 minutes or until creamy. Add egg substitute and vanilla, beating until blended. Spoon mixture into prepared pan.

Topping: Combien 1/3 cup Splenda and cinnamon; sprinkle over apple slices, tossing until coated. Arrange apple slices over cream cheese filling. Sprinkle with sliced almonds.

Bake for 10 minutes; reduce temperature to 400 F and bake an additional 25 minutes. Remove cheesecake from oven; cool in pan on wire rack. Separate sides from pan by releasing spring. Serve warm.