Apple Cheesecake Torte
Start with Gala, Rome, or Granny Smith Apples for this
prize winning dessert.
Crust
1/3 cup SPLENDA® No Calorie Sweetener, Granular
1/2 cup butter, softened
1/2 teaspoon vanilla extract
1 cup all-purpose flour
Filling
1 (8-ounce package) cream cheese, softened
1/4 cup SPLENDA® No Calorie Sweetener, Granular
1/4 cup egg substitute
1/2 teaspoon vanilla extract
Topping
1/3 cup SPLENDA® No Calorie Sweetener, Granular
1/2 teaspoon ground cinnamon
4 cups peeled and sliced cooking apples (about 3 large)
1/4 cup sliced almonds
Crust Directions
1.. PREHEAT oven to 450°F.
2.. UNFOLD 1/3 cup SPLENDA® Granular 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 spring form pan. Set
aside.
Filling Directions
1.. BEAT cream cheese and 1/4 cup SPLENDA® Granular at
medium speed with an electric mixer until 2 minutes or until
creamy. Add egg substitute and vanilla, beating until
blended. Spoon mixture into prepared pan.
Topping Directions
1.. COMBINE 1/3 cup SPLENDA® Granular and cinnamon;
sprinkle over apple slices, tossing until coated. Arrange
apple slices over cream cheese filling. Sprinkle with sliced
almonds.
2.. BAKE for 10 minutes; reduce temperature to 400° and
bake an additional 25 minutes. Remove cheesecake from
oven; cool in pan on a wire rack. Separate sides from pan by
releasing spring. Serve warm.
Makes: 8 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Nutrients Per Serving
Serving Size 1 slice
Total Calories 320
Calories from Fat 210
Total Fat 23g
Saturated Fat 13g
Cholesterol 60mg
Sodium 190mg
Total Carbohydrate 24g
Dietary Fiber 2g
Sugars 7g
Protein 5g
Exchanges per serving: 1 1/2 Starch, 4 Fat
This recipe, when compared to a traditional recipe, has a
19% reduction in calories, a 46% reduction in carbohydrates
and a 77% reduction in sugars!
