Heirloom Meals: Savoring Yesterday's Traditions Today

Apple Cheesecake Torte


1 cup graham cracker crumbs
3 Tbsp melted butter (or margarine)
1/4 tsp cinnamon
1/4 tsp nutmeg

Cream Cheese Filling
2 - 8 oz. packages of low fat cream cheese at room temperature
1/2 cup sugar ( or sugar substitute)
1 tsp vanilla
2 eggs at room temperature

2 large tart apples such as Granny Smith - peeled, cored and sliced
1/4 cup sugar (or sugar substitute)
1/2 tsp cinnamon
1/2 tsp vanilla
1/3 cup chopped walnuts


Preheat oven to 350 degrees.
Combine all crust ingredients until the mixture resembles coarse meal. Press into bottom and up about 1” of the sides of a 10 inch springform pan.
Bake for 5 minutes, cool to room temperature.
Increase oven temperature to 450 degrees.
Beat cream cheese, sugar and vanilla with an electric mixer until smooth. Beat in eggs, one at a time. Spoon mixture into crust.
Mix apples sugar, cinnamon and vanilla. Spoon over cream cheese mixture and then sprinkle with walnuts.
Bake for 15 minutes and then reduce heat to 350 degrees and bake another 45 minutes until your tester comes out clean. Cool on a rack and then carefully remove sides of springform pan.
When completely cool, turn upside-down, remove bottom of pan, place plate on top and flip over. Enjoy! 

Categories: Carole's Concoctions, Special Diets

Tags: dessert, diabetes-friendly