Skill required: Confident baker
Crust:
1 cup all-purpose flour
1/3 cup confectioners (powdered) sugar
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1. In the bowl of a food processor place the flour and sugar.
2. Pulse to blend together.
3. Add butter and pulse until dough just begins to come together.
4. Pat the dough onto the bottom and one inch up the sides of the pan.
5. Cover with plastic wrap and place in refrigerator while you make the filling.
Filling:
One 8-ounce cream cheese, at room temperature
1/4 cup granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1. Preheat oven to 450 degrees F and place rack in center of oven.
2. Grease a 9 inch springform pan.
3. In a food processor process the cream cheese until smooth.
4. Add sugar and mix well.
5. Blend in the egg and vanilla extract and process until smooth.
6. Remove the crust from the fridge and pour in the filling.
7. Return to refrigerator while you prepare the topping.
Topping:
1/4 cup granulated white sugar
1/2 teaspoon ground cinnamon
4 cups Granny Smith apples, peeled and cut into 1/4 inch slices (about 3-4 large apples)
1/3 cup sliced almonds
1. Combine the sugar and cinnamon in a large bowl.
2. Toss the sliced apples in the sugar mixture.
3. Spoon the apples evenly over the cream cheese layer and sprinkle with almonds.
4. Place the springform pan on a larger baking sheet to catch the drips.
5. Bake at 450 degrees F for 10 minutes.
6. Reduce heat to 400 degrees F and bake for 25 to 30 minutes until golden brown (apples are soft when pierced with a fork), and filling is almost set.
7. Remove from oven and place on wire rack to cool.
8. Sprinkle with confectioners sugar and serve at room temperature.
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