Apple Cheesecake Torte

Start with Gala, Rome, or Granny Smith Apples for this prize winning
dessert.

Makes: 8 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes

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
Preheat oven to 450 F. 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
Beat cream cheese and 1/4 cup Splenda Granular at medium speed with an
electric mixer for 2 minutes or until creamy. Add egg substitute and
vanilla, beating until blended. Spoon mixture into prepared pan.

Topping Directions
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.

Bake for 10 minutes; reduce temperature to 400 F 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.

Nutrients Per Serving Serving Size 1 slice Total Calories3 20 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

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