Ingredients
1/2 cup butter, softened1/2 cup sugar, divided1/2 teaspoon vanilla extract1 cup all-purpose flour1 package (8 ounces) cream cheese, softened1 large egg, room temperature, lightly beaten1/2 teaspoon almond extract2 cups thinly sliced, peeled Granny Smith apples (about 2 medium)2 cups thinly sliced, peeled Cortland apples (about 2 medium)1/4 cup cinnamon sugar1/4 teaspoon ground nutmeg1/2 cup confectioners’ sugar2 tablespoons 2% milk2 tablespoons sliced almonds, toasted
Preparation
Preheat oven to 450°. In a small bowl, cream butter and 1/4 cup sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour. Press onto bottom and 1 in. up sides of a greased 9-in. springform pan.
In a small bowl, beat cream cheese and remaining sugar until smooth. Add egg and almond extract; beat on low speed just until blended. Pour into crust.
Place apples in a large bowl. Mix cinnamon sugar and nutmeg; add to apples and toss to coat. Arrange over cream cheese mixture. Bake 5 minutes.
Reduce oven setting to 400°. Bake until apples are tender, 30-35 minutes longer. Cool on a wire rack.
Remove rim from pan. In a small bowl, mix confectioners’ sugar and milk until smooth. Drizzle over torte; sprinkle with almonds. Refrigerate leftovers.
