Ingredients
1 cup all-purpose flour
1/3 cup sugar
1/2 cup cold butter
1/3 cup seedless raspberry jam
Filling:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs, lightly beaten
2 teaspoons vanilla extract
Topping:
1/3 cup sugar
1/2 teaspoon ground cinnamon
3 cups thinly sliced peeled tart apples
1/2 cup sliced almonds
Preparation
In a bowl, combine the flour and sugar; cut in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; prick with a fork. Place on a baking sheet. Bake at 350 F. for 10 minutes or until soft but set. Cool on a wire rack. Carefully spread jam over crust. For the filling, in a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat just until blended. Spread over jam. For topping, combine the sugar and cinnamon in a large bowl. Add apples and toss to coat. Spoon over the filling. Sprinkle with almonds. Bake at 350 F. for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edges of pan to loosen; cool 1 hour lounger. Chill overnight. Remove sides of pan. Refrigerate leftovers. Yield: 10 servings.
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