Apple Cheesecake Torte

Prep time: 15 minutes
Bake time: 35 minutes

Crust Ingredients:
1/3 cup Splendaº Granular
1/2 cup butter, softened
1/2 teaspoon vanilla extract
1 cup all-purpose flour

Filling Ingredients:
1 (8-ounce) package cream cheese, softened
1/4 cup Splendaº Granular
1/4 cup egg substitute
1/2 teaspoon vanilla extract

Topping Ingredients:
1/3 cup Splendaº Granular
1/2 teaspoon ground cinnamon
4 cups peeled and sliced cooking apples (about 3 large apples)
1/4 cup sliced almonds

Crust Directions:  Preheat oven to 450 degrees.  Beat 1/3 cup Splendaº Granular and butter at medium speed with an electric mixer for 2 minutes.  Stir in vanilla.  Add flour, mixing until blended.  Press on bottom and 1/2-inch up sides of a 9-inch spring form pan.  Set aside.

Filling Directions:  Beat cream cheese and 1/4 cup Splendaº Granular at medium speed with an electric mixer 2 minutes or until creamy.  Add egg substitute and vanilla, beating until blended.  Spoon mixture into prepared pan.

Topping Directions:  Combine 1/3 cup Splendaº Granular and cinnamon; sprinkle over apple slices, tossing until coated.  Arrange apple slices over cream cheese filling.  Sprinkle with sliced almonds.  

Bake for 10 minutes, reduce temperature to 400 degrees and bake an additional 25 minutes.  Remove cheesecake from oven; cool in pan on a wire rack.  Separate sides from pan by releasing spring.  Serve warm.  (Makes 8 servings.)

Per serving (1 slice):  320 calories, 210 fat calories, 23g fat, 5g protein, 24g carbohydrates, 60mg cholesterol, 190mg sodium, 2g dietary fiber, 7g sugars.  Diet Exchanges:  1-1/2 Starch, 4 Fat.