• 12servings
  • 245minutes
  • 340calories

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Ingredients Jump to Instructions ↓

  1. 1/3 cup butter , softened

  2. 3/4 cup sugar , divided

  3. 3 egg s, divided

  4. 1-1/4 cups flour

  5. 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese , softened

  6. 2 Tbsp. flour

  7. 1/2 tsp. vanilla

  8. 1-1/4 cups chopped peeled apple s

  9. 1/4 cup PLANTERS Sliced Almonds

  10. 1/3 cup grape jelly , melted

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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