you can also double this and cook in a 9x13 pan... recipe calls for "springform pan," but lets get serious: I don't have one of those. so I used my lovely favorite ever williams-sonoma pie pan (thank you wedding gifts) and it worked out fine.
1 3/4 cups sugar, divided (I use raw turbinado sugar)
1/2 cup butter, softened (I used smart balance)
1 tsp pure vanilla extract
6 oz. fat-free cream cheese, softened (I used 1/3 less fat neufatchel cheese)
2 large eggs
1 1/2 cups all-purpose flour (I use 1 C white, 1/2 C white whole wheat)
1 1/2 teaspoons baking powder
1/4 tsp salt
2 tsp ground cinnamon
3 C chopped peeled apples
Preheat oven to 350°.
Place 1 1/2 cups sugar, cream cheese, butter, and vanilla in a large bowl (GO KITCHENAID, WOOHOO); beat on medium speed until well blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Add flour mixture to cream cheese mixture, beating at low speed until well blended.
Combine remaining 1/4 cup sugar and 1 tsp cinnamon. Combine 2 TABLESPOONS of cinnamon mixture and chopped apple in a bowl, and stir apple mixture into batter. Pour the batter into an 9-inch springform pan coated with cooking spray. Sprinkle with the remaining cinnamon mixture. Bake at 350° for 60-75min (I cooked it 75min) or until cake pulls away from the sides of the pan. Cake will look pretty "done" on the outside, but will be delicious and moist on the inside! Cool cake completely on a wire rack. Cut into 12 wedges, using a serrated knife. (This can be served warm or cold.)
Nutritional Information: CALORIES 281(28% from fat); FAT 8.7g (sat 1.8g,mono 3.7g,poly 2.6g); PROTEIN 4.8g; CHOLESTEROL 39mg; CALCIUM 89mg; SODIUM 234mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 46.3g (COOKING LIGHT 1997)