Bavarian Apple Tart

1/2 Cup / 125 mL Butter, softened
1/3 Cup / 80 mL Sugar
1/2 teas. / 2.5 mL Watkins Double-Strength White Vanilla Flavor
1 Cup / 250 mL All-Purpose Flour
1/8 teas. / 0.6 mL Watkins Cinnamon
1 Package (8 oz. / 227 g) Reduced-Calorie Cream Cheese
1/4 Cup / 60 mL Sugar
1 Egg
1-1/2 teas. / 7.5 mL Watkins Double-Strength White Vanilla Flavor
1/3 Cup / 80 mL Sugar
3/4 teas. / 4 mL Watkins Cinnamon
4 Cups Peeled and Sliced Granny Smith Apples

Cream butter and 1/3 cup sugar until light and fluffy. Add vanilla; beat well. Add flour and cinnamon; beat well. Spread onto bottom and 1 inch / 25 mm up sides of a 9-inch / 23-cm springform pan; set aside.

Beat together cream cheese and 1/4 cup sugar until fluffy. Beat in the egg and vanilla; spread onto crust. Combine remaining sugar and cinnamon in a large bowl; toss apples in this mixture. Arrange apples in an attractive pattern on top of filling. Bake at 450°F / 230°C for 10 minutes. Reduce heat to 400°F / 200°C and bake 25 minutes; cool completely. Keep refrigerated. Makes 8 servings.

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