Almond Pear Cream Cheese Torte

An amazing and easy make ahead dessert!

Although the original recipe from KRAFT's website calls for this dessert to be made in one 9-in. springform pan, I decided I wanted to try to make mini tortes. I only have one mini springform pan, so for the other four desserts, I just used mini fluted tart pans. I was completely impressed with how this turned out and it tastes as good as some of the best tortes I had at the best bakeries in Europe!

INGREDIENTS

1/2 cup (1 stick) butter, softened
1 cup sugar, divided
1 cup flour
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
2 fresh pears for mini tortes and 4 pears if making large torte, peeled, sliced thin with mandolin
1/4 cup Sliced Almonds

DIRECTIONS

Heat oven to 425°F.
Beat butter and 1/3 cup sugar in small bowl with mixer until light and fluffy. Add flour; mix well. Press onto bottom and 1 inch up side of 9-inch springform pan OR if using mini pans, press 3/4 of the way to the top of the mini pans.
Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with mixer until blended. Add egg and vanilla; mix well. Spread onto bottom of crust(s). Mix remaining sugar (slightly less sugar if using less pears for mini tortes) and cinnamon until blended. Add to pears in large bowl; toss to coat. Arrange over cream cheese layer; top with nuts. Bake 10 min.
Reduce temperature to 375°F; bake torte 15 min for minis and 25 minutes for large torte or until center is set. Cool completely. Run knife around rim of pan to loosen torte. Remove rim. Refrigerate torte(s) 3 hours. Serve chilled.

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