Bavarian Apple Torte

It’s like apple pie, cheesecake and shortbread all at once.  Many years ago, my mother got this recipe from a family friend who previously worked as a pastry chef in a restaurant.  I have no idea what restaurant, or even where the restaurant was located–perhaps Chicago?  But in any case, it’s a great dessert.

The crust dough will not be cohesive, but rather dry and and in pieces.  Just pat it in the pan with a little pressure, and it will come together.  Be sure to beat the cream cheese by itself until light and fluffy–this helps prevent a lumpy filling.  Cooking the apples ahead of baking helps prevent them from getting too watery and affecting the cream cheese filling.

Bavarian Apple Torte

Serves 8-12

Crust
¾ cup butter
⅓ cup sugar
1 ½ cup flour
½ teaspoon vanilla

Filling
12 ounces cream cheese
¼ cup sugar
1 egg
1 teaspoon vanilla

Topping
4 cups apples, peeled and sliced like for pie
1 tablespoon butter
⅓ cup sugar
½ teaspoon cinnamon
¼ c slivered almonds

Preheat oven to 400.  Prepare the crust by combining the ¾ cup butter, ⅓ cup sugar, 1 ½ cup flour, and ½ teaspoon vanilla  in the bowl of a food processor.  Pulse 2 or 3 times for about 10 seconds each time.  Pat the dough around the bottom and 1 ½ inches high on the side of a 10 inch springform pan.

Prepare the filling by beating the cream cheese alone in the bowl of a standmixer until light and fluffy and without lumps.  Add the ¼ cup sugar, mix until combined.  Add the egg and 1 teaspoon vanilla, and mix again until well combined.  Pour over the pastry-lined pan.

Melt the 1 tablespoon of butter over medium in a large skillet.  Saute the apples 3-4 minutes, then add the ⅓ cup sugar and ½ teaspoon cinnamon and continue sauteing for another 1-2 minutes.  Spoon the apples over the cream cheese filling.  Bake at 400 for 10 minutes.  Reduce temperature to 350, sprinkle the apples with slivered almonds, and continue baking another 25 minutes.  Remove from the oven and allow to cool to room temperature, then transfer to the refrigerator and allow to chill for several hours.  Cut around the edges of the springform pan to loosen the crust, then remove the side of the pan and serve.