Post by Debbie on Jun 24, 2012 22:00:28 GMT -5
Crust:
1/2 c. butter or margarine
1/3 c. sugar
1/4 tsp. vanilla
1 c. flour
Filling:
2 (8oz.) pkgs. cream cheese
1/2 c. sugar
2 eggs
1 tsp. vanilla
Topping:
1/3 c. sugar
1/2 tsp. cinnamon
4 c. peeled, sliced apples
1/4 c. sliced, blanched almonds
Crust:
Combine butter, sugar, and vanilla.
Blend in flour and mix until dough forms.
Spread dough on bottom and 1 inch up the sides of a 9-inch springform pan.
Bake crust at 350º for 5-7 minutes, but do not brown.
Filling:
Beat cream cheese and sugar until blended and smooth.
Add eggs and vanilla; mix well.
Spread evenly over crust.
Topping:
Combine sugar and cinnamon; toss with apples.
Place over cream cheese and sprinkle with almonds.
Bake at 450º for 10 minutes.
Reduce temperature to 300º and continue baking for 45 minutes to 1 hour, or until golden brown.
Do not overbake.
Cool.
Chill 3 hours before serving.
It's best prepared the day before.
1/2 c. butter or margarine
1/3 c. sugar
1/4 tsp. vanilla
1 c. flour
Filling:
2 (8oz.) pkgs. cream cheese
1/2 c. sugar
2 eggs
1 tsp. vanilla
Topping:
1/3 c. sugar
1/2 tsp. cinnamon
4 c. peeled, sliced apples
1/4 c. sliced, blanched almonds
Crust:
Combine butter, sugar, and vanilla.
Blend in flour and mix until dough forms.
Spread dough on bottom and 1 inch up the sides of a 9-inch springform pan.
Bake crust at 350º for 5-7 minutes, but do not brown.
Filling:
Beat cream cheese and sugar until blended and smooth.
Add eggs and vanilla; mix well.
Spread evenly over crust.
Topping:
Combine sugar and cinnamon; toss with apples.
Place over cream cheese and sprinkle with almonds.
Bake at 450º for 10 minutes.
Reduce temperature to 300º and continue baking for 45 minutes to 1 hour, or until golden brown.
Do not overbake.
Cool.
Chill 3 hours before serving.
It's best prepared the day before.