Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (150g)
- Sugar: 1/4 cup (50g)
- Unsalted butter, melted: 1/4 cup (57g)
- Granny Smith Apples, peeled and thinly sliced: 6 cups (900g)
- Lemon juice: 2 tablespoons
- Sugar: 3/4 cup (150g)
- Ground cinnamon: 1 teaspoon
- Nutmeg: 1/4 teaspoon
- Cream cheese, softened: 16 ounces (454g)
- Sour cream: 1 cup (240ml)
- Sugar: 1 cup (200g)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
Preparation Time:
30 minutes
Cooking Time:
60-75 minutes
Difficulty Level:
3/5 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- In a large bowl, combine the apples, lemon juice, 3/4 cup sugar, cinnamon, and nutmeg. Let stand for 10 minutes.
- In a separate bowl, beat the cream cheese and sour cream until smooth. Add 1 cup sugar and mix until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Spread half of the cream cheese mixture over the graham cracker crust. Top with the apples. Pour the remaining cream cheese mixture over the apples.
- Bake for 60-75 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool completely before serving.
Nutritional Information:
Per serving (1/8th of the torte):
- Calories: 450
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 100mg
- Sodium: 280mg
- Carbohydrates: 55g
- Sugar: 35g
- Protein: 7g
Dish Characteristics:
- Rich and creamy
- Sweet and tart apple flavor
- Perfect for special occasions or as a festive dessert
User Comments:
- "This torte is absolutely divine! The combination of the creamy cheesecake and the tart apples is heavenly."
- "It's a show-stopping dessert that's sure to impress your guests."
- "The apple filling is perfectly spiced, and the crust is so buttery and flavorful."
- "Highly recommend this recipe for anyone looking for a delicious and unforgettable dessert."
Special Precautions and Tips:
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just trim the excess crust around the edges.
- To prevent the crust from burning, cover the edges with aluminum foil halfway through baking.
- Let the torte cool completely before serving to allow it to set properly.
