- Crust:
- 2 1/2 cups Post Shreddies Cereal, crushed into fine crumbs
- 1/4 cup ground almonds
- 1/4 cup butter, melted
- Filling:
- 1 (250 g) tub spreadable cream cheese
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- Topping:
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- 3 cups peeled and thinly sliced apples
- 1/4 cup sliced almonds
- Crust: Combine Shreddies and ground almonds. Stir in butter until combined. Transfer to 9-inch (23 cm) springform pan; press firmly into bottom and 1/2-inch (1 cm) up sides.
- Bake at 350 degrees F (180 degrees C) for 10 min. Cool.
- Filling: Beat cream cheese and sugar using wooden spoon, until blended. Add egg and vanilla; whisk until smooth. Drop spoonfuls of filling evenly over crust, carefully spreading evenly.
- Topping: Combine sugar and cinnamon. Toss apples with sugar mixture. Arrange apples in pinwheel pattern over cream cheese mixture. Sprinkle with almonds.
- Bake 35 min. or until apples are tender. Cool on wire rack. Chill 3 hours before cutting.