- Prep Time: 25 minutes (4 hours 5 minutes)
- Serving Size: 12
- 1/3 cup Butter, Softened
- 3/4 cup Sugar, Divided
- 3 Eggs, Divided
- 1-1/4 cups Flour
- 2 package (8 ounce each) PHILADELPHIA Cream Cheese, Softened
- 2 tablespoons Flour
- 1/2 teaspoon Vanilla
- 1-1/4 cups Chopped Peeled Apple
- 1/4 cup PLANTERS Sliced Almonds
- 1/3 cup Grape Jelly, Melted
PREHEAT oven to 425°F. Beat butter and 1/4 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add 1 of the eggs; beat until well blended. Add 1-1/4 cups flour; mix well. Spread onto bottom and 1-1/2 inches up side of 9-inch springform pan. Bake 5 to 7 min. or until lightly browned; set aside.
BEAT remaining 1/2 cup sugar, the cream cheese, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add remaining 2 eggs, 1 at a time, mixing well after each addition. Spoon into crust. Top evenly with apples and almonds.
BAKE 10 min. Reduce oven temperature to 350°F; continue baking an additional 30 min. Drizzle evenly with jelly. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate several hours or overnight. Store leftover torte in refrigerator.
KRAFT KITCHENS TIPS
Size It Up
Keep an eye on portion size when you enjoy this rich dessert!
Substitute red currant jelly for the grape jelly.
RECIPE COURTESY OF KRAFT FOODS