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Almond Pear Cream Cheese Torte

Prep Time:

30 min

Total Time:

4 hr 5 min

Makes:

What You Need

1/2 cup butter or margarine, softened

1 cup sugar, divided

1 cup flour

1 pkg. (250 g) PHILADELPHIA Brick Cream Cheese

1 egg

1/2 tsp. vanilla

1/2 tsp. ground cinnamon

4 cups sliced peeled pears (about 4 medium pears)

1/4 cup sliced almonds

Make It

PREHEAT oven to 425°F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread firmly onto bottom and 1 in. up side of 9-in. springform pan.

BEAT cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon. Add to pears in large bowl; toss to coat. Arrange over cream cheese layer; sprinkle with almonds.

BAKE 10 min. Reduce temperature to 375°F; continue baking 25 min. or until centre is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store leftover torte in refrigerator.

Kraft Kitchens Tips

Healthy Living

This is an indulgence dessert to be eaten on special occasions and in moderation. Substituting margarine in place of butter makes it healthier.

Substitute

Try finely chopped pecans instead of sliced almonds.

K:39056v4ec:86263

(27)

Rated

by lovestobake06 on 4/7/2009
" Doubled recipe for crust but used UNSALTED BUTTER, AND ICING SUGAR -for more of a shortbread cookie crust for 10 inch springform pan. And doubled recipe for filling, and used 6 Bartlett pears. Added 1 TBSP pear liquor to cheesecake batter and baked 12 min at 425 F, then 40 min at 375 F. Raved reviews from family! They wanted recipe. "

See All Ratings and Comments

Serving Size = 1/12 recipe

Nutritional Information

Calories

293

Total fat

16.2 g

Saturated fat

8.6 g

Cholesterol

59 mg

Sodium

173 mg

Carbohydrate

34.2 g

Dietary fibre

1.7 g

Protein

4.5 g

Iron

6 %DV