Bavarian Apple Torte

• CRUST:
• 1 cup Unsalted butter, softened
• 3/4 cup sugar
• 1 tsp. vanilla
• 3 each eggs
• 3-3/4 cups flour
• FILLING:
• 1 loaf PHILADELPHIA Original Cream Cheese, softened
• 1-1/2 cups sugar
• 1/3 cup flour
• 1 Tbsp. vanilla
• 6 each eggs
• TOPPING:
• 1-1/2 qt. apples, peeled, sliced
• 3/4 cup sugar
• 1 Tbsp. ground cinnamon
• 3/4 cup Sliced almonds

1. CRUST: Place butter, sugar and vanilla in bowl of electric mixer fitted with paddle attachment.
2. Beat until light and fluffy.
3. Blend in eggs.
4. Add flour; mix well.
5. Spread about 1-1/2 cups (11 oz.)
6. of the batter evenly onto bottom and 1 inch up side of each of 3 (9-inch) springform pans (or 1 pan for trial recipe).
7. Bake at 375F for 10 to 12 minutes or until golden brown.
8. FILLING: Place cream cheese, sugar, flour and vanilla in bowl of electric mixer fitted with paddle attachment.
9. Beat until well blended, scraping down side of bowl as needed.
10. Add eggs, 1 at a time, mixing well after each addition.
11. Pour about 2-1/2 cups (1 lb.
12. 8 oz.)
13. of the filling over each crust.
14. TOPPING: Toss apples with sugar and cinnamon.
15. Arrange 2 cups (10 oz.)
16. apple mixture over filling; sprinkle with 1/4 cup (2 oz.)
17. almonds.
18. Bake 35 to 40 minutes or until centers are almost set.
19. Cool about 15 minutes on wire racks.
20. Carefully run small metal spatula around edges of cakes.
21. Cool completely, then cover and refrigerate 6 to 8 hours before serving.

unsalted butter, sugar, vanilla, eggs, flour, philadelphia original cream cheese, sugar, flour, vanilla, eggs, apples, sugar, ground cinnamon, almonds

Taken from www.kraftrecipes.com/recipes/-2346.aspx (may not work)