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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F.
To prepare crust: Pulse flour, almonds, sugar and salt in a food processor, using about 10 one-second pulses, until combined. With the motor running, add butter, a few pieces at a time, until combined. Add egg yolk and vanilla and process until evenly combined (the mixture will look like wet sand). Pat the crust into the bottom of a 9-inch springform pan and about 1 inch up the sides.
To prepare filling: Wipe out the food processor. Add egg, cream cheese, sugar and vanilla; process until smooth. Spread into the crust.
To prepare topping: Toss apples, sugar and cinnamon in a bowl until combined. Spoon over the filling, pressing gently. Top with almonds.
Bake the torte for 15 minutes.
Reduce oven temperature to 350°. Continue baking until set around the edges and just a bit jiggly in the center, 20 to 25 minutes more.
Let cool on a wire rack for 15 minutes. Run a knife around the edges, remove the pan sides and let cool completely, about 1 hour. Refrigerate until cold, at least 2 hours or up to 8 hours, before serving.