I acquired this recipe from my sister-in-law Alex about 10 years ago and I still refer to the recipe written on bright pink paper because this was all we could find at the time. I believe it came out of one of her Bon Appetite magazines. This dessert has served me well over the years and is very easy to prepare. The dessert can look quite fancy when cooked in a 9 inch spring form pan, but also works well in a 9 inch square pan. It can easily be doubled, cooked in a 15×20 inch cake pan and cut into squares to serve.
1/2 cup butter
1/3 cup sugar
1/4 teaspoon vanilla
1 cup flour
Preheat oven to 450 degrees. Cream butter, sugar and vanilla together until it takes on a light yellow color. Blend in flour. Spread dough onto bottom and sides of a 9 inch spring form pan.
8 ounces cream cheese
1/4 cup sugar
1/2 teaspoon vanilla
Cream cream cheese and sugar together. Add in egg and vanilla, combine until mixed completely. Pour filling into shell and spread evenly around.
2 golden delicious apples, peeled and thinly sliced long
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Arrange apple slices on top of filling to create a spiral effect and completely covering the filling. Mix together sugar, cinnamon and nutmeg. Generously sprinkle sugar mixture over apples (I usually have a little left over).
Place torte in 450 degree oven for 10 minutes. Reduce heat to 400 degrees and continue to bake for 25 more minutes.
You can serve this dessert as is or with fresh whipping cream sweetened with a bit of brown sugar and a teaspoon or more of Grand Marnier or Cointreau (both are orange liquors).