Apple Bavarian Torte

It was simple to make. Very impressed how it turned out. A very rich dessert.

I used three Granny Smith and two Honeycrisp apples, and it turned out beautifully. Next time I may go with slightly softer apples. This is delicious served warm, chilled, or room temperature.

This was the best Apple recipe I ever made. Soooo easy,.. try it. Sandy

Fan favorite!

Tried as written, splitting the apple layer and cream cheese layer. Second time I doubled the cream cheese layer so it would be visible. Made a larger torte and more servings. Both times I used 6 cups of sliced Granny Smith apples–just the right amount. Put the sliced apples into microwave about 4 minutes. Quite a bit of juice came out the first time after sitting which I was afraid would make the crust soggy, so I poured some of it off and used later. While baking, the top apples started to look dry and used a silicone pastry brush to dab on some of the appIe juice and covered loosely with foil. In a glass measuring cup I made a glaze with any remaining apple juice, adding water to get to 1/4 cup, 2 heaping tablespoons brown sugar and 1 tablespoon butter. When about 10 minutes baking time left, I put in microwave long enough to melt everything and used pastry brush again to dampen the apples and bake until finished. The time I doubled the cream cheese mixture I did put a cake tester in the center to be sure the lower level of cream cheese was baked. Definitely want to refrigerate before serving. I topped slices with whipped cream.

From my experience I found grating the apples worked perfectly. Donna

I love this dish so much! It’s my go-to for whenever I need to bring a dessert somewhere. The overlapping rings of apples make it look so pretty and garner lots of compliments. I find I need many fewer apples than called for here–2 big apples or 3 small ones is enough for 3 rings. And my best tip is to add a pinch of salt when making the crust–getting that tiny taste of savory adds to the rest of the flavors.

Excellent!! It was sooo Delicious! I made one and shared it with my mom, if I hadn’t shared it probably would have eaten the whole thing by myself LOL. Made two more today one with pear and one apple.

This was the best thing I’ve made in a while. I didn’t change anything in the recipe and in the last few hours my boyfriend and I have already finished half of it! …oops.

I made this to bring to dinner with friends (there were 6 adults and 5 kids). I wanted to be sure I had enough for everyone, so I made 1-1/2 the crust and filling recipe, which was absolutely perfect for my 11″ tart pan. I kept the apples at the 6, which was also the perfect amount for the pan I was using (oh yeah, and I did microwave the sliced apples for 3 minutes before tossing them with the sugar/cinnamon mixture). This turned out fabulous! It was so pretty, and the taste was amazing! There were 3 teenage girls at the get together, and one of them made the comment to the other two “we need to go to Miss Kim’s house for cooking lessons!” I’m sure it was because this dessert impressed! Will definitely make this one again!

Soooooo good. The crust was so buttery and tasty!!! I used a springform pan and the juices dripped out of the bottom causing a mess in my oven!! Next time i will make sure foil is placed below to minimize the mess.

This is so easy to make. My family and I really like it. I will be making it many times.

So easy to make! Only substituted the sugar with honey in the cream cheese layer and xylitol in the crust, but WOW, was so delicious I had to give half of it away for fear of eating all at once!

This dessert is a winner–with elements of cheesecake and pie, what’s not to love? I skip the almonds so that the layering of the apples is more visible, which makes the presentation lovely. It’s always a hit when I bring it to an event. As others have noted, you can use a few fewer apples than called for, and be sure to slice them thinly.

GOOD FAST EASY We enjoyed this I need to make again with a few changes for me. Use just smaller than 9 by 13 pan. I found this a little flat. All layers could be just a touch thicker. Took almonds forever to brown then crust started to colour. I will not worry about almonds as much next time or brown a little ahead. Still this was very good, fast , and I will definitely make again. 2nd time. Using the 8 by 10 much better. You notice the cheesecake layer better.

Just made this recipe for the very first time. It turned out great! everyone loved it! I am planning to make another one for an event this weekend

Very good. I did microwave the apples. Lots of crust, shortbread like and good. Definitely going to make again.

I found this exact recipe on Taste of Home, it’s a great recipe. I had a coworker request it for Thanksgiving & offered to pay me whatever I wanted for it! I inadvertently almost doubled the cream cheese (one of those big blocks you cut off what you need, I used what was left) it turned out to be a happy accident. I have also made it with pecans when I was out of almonds, still awesome. It’s a keeper. Not too difficult but a bit time consuming. Totally worth it. I also use whatever apples I have on hand at the time.

Excellent. I love that it looks so elegant yet is so easy to make. I used 4 quite large Fuji apples which I cut with an apple slicer, then further sliced each section into thirds. On the advice of other reviewers, I microwaved the slices for about 1-1/2 minutes prior to mixing with the cinnamon. I also used almond extract instead of vanilla in the crust, but next time I will halve the amount because it was just a tad strong even at just 1/4 tsp. Wonderful dessert; I plan to make it for Christmas.

I’ve made this twice, and both times it got rave reviews. I didn’t microwave the apples as many have suggested, I just sliced them fairly thin and I had no problems with them being crunchy. The first time I made it the almonds didn’t brown, even after more time than suggested. The second time I browned the almonds separately and sprinkled them on top after the torte was finished baking. They didn’t stick well either way, so it didn’t really matter. The second one seemed to have more of an almond flavor. I did follow other reviewers suggestions and used half vanilla & half almond flavoring instead of all vanilla and I liked that additional touch of almond. Good recipe!

I will definitely make this again! Thank you for sharing this. I made a couple of additions though. I only added a bit of brown sugar for a little deeper flavor and I ground some nutmeg into the apple mixture. I think I might experiment with some of those fancy flavored cream cheeses next time, as well as bringing the crust up along the sides of the springform pan a little more to aid in serving.