Almond Pear Cream Cheese Torte
½ cup (1 stick) butter or margarine, softened
1 cup sugar, divided
1 cup flour 1 pkg (8 oz) cream cheese, softened
½ teaspoon vanilla
1/2 teaspoon ground cinnamon
4 cups sliced peeled pears (about 4 medium pears)
¼ cup sliced almonds
- Preheat oven to 425 degrees 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 inch up side of 9 inch springform pan.
- Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer o 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 minutes. Reduce temperature to 375 degrees F; continue baking 25 minutes or until center is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store leftover torte in refrigerator.