Pear Almond Cream Cheese Torte
Why I Love This Recipe
This is a VERY popular recipe that works for any season. And it's so simple, you'll love it! I found it years ago in Food & Family. I get several orders for these at the holidays. The recipe calls for a springform pan but I use a 9" tart pan with removable bottom. You can also make individual tortes in 4" tart pans. Also, the recipe calls for vanilla but I prefer almond extract. Make them ahead of time. Freeze and then wrap in decorative cellophane and give as a lovely gift.
Ingredients You'll Need
1/2 C (1 stick) butter, softened
1 C sugar, divided
1 C flour
1 pkg (8oz.) cream cheese
1 ea egg
1/2 tsp almond extract OR vanilla
1/2 tsp ground cinnamon
4 C sliced peeled pears
1/4 C sliced almonds
Preheat oven to 425*F.
Beat butter & 1/3 c sugar in small bowl until light, fluffy & smooth.
Add flour; mix well.
Spread firmly onto bottom and 1" up sides of 9" springform pan.
Beat cream cheese & 1/3 c sugar in same bowl until well blended.
Add egg & vanilla; mix well.
Spread evenly over crust.
Combine remaining 1/3 c sugar and cinnamon.
Add to sliced pears in large bowl. Toss to coat.
Arrange over cream cheese mix: sprinkle with almonds.
Bake 10 min.
Reduce temp to 375*; continue baking 25 min. or until center is set.
Cool on wire rack.
Loosen torte from rim of pan.
Cover and chill 3 hr. before serving.
Remove from pan and serve.