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Ingredients

• 1/2 cup unsalted butter, room temperature
• 1/3 cup pure maple syrup
• 1 cup unbleached all purpose flour
• 1/2 cup whole wheat flour
• 10 ounces Original Philadelphia cream cheese, rom temperature
• 1/4 cup pure maple syrup
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 large apples (Cortland or Spy), peeled and cored
• 2 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 cup sliced almonds

Directions

1. SHORTBREAD CRUST: Preheat oven to 450* F. Cream butter until light and fluffy. Drizzle in the maple syrup and continue to mix until well combined. Stir in the two flours until well blended. If it is still wet, you can add a little bit more flour. Press into the base of a 9" round springform pan or tart pan with a removable base to make an even layer. Create a 1" inch edge that presses against the sides of the pan. Set aside while you make the filling. CREAM CHEESE FILLING: Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add the maple syrup. Scrape down sides of bowl; add the egg and mix well. Scrape down sides of bowl, and mix in vanilla extract and mix until very creamy and no lumps remain, about 2 minutes. Pour the filling into the prepared crust, and use a spatula to spread the filling evenly over the crust. Set aside while you make the topping. APPLE TO