The recipe for Bavarian apple torte originally appeared in Judy Volhart’s cozy murder mystery Ice Whine and Irish Cheddar (Whine & Cheese Cozy Mystery Series, Book 2). Have you tried this recipe? Tell us in the comments section below.
Bavarian Apple Torte
This is like a super easy cheesecake on top of a homemade flaky crust and topped with apples.
½ cup margarine (or butter, doesn’t matter)
⅓ cup granulated white sugar
1 cup flour
Or you can use a store bought pie crust
1 softened brick of cream cheese, any kind (I use light, of course)
1 teaspoon vanilla
¼ cup granulated white sugar
1 teaspoon of lemon juice
5 or 6 apples (I prefer Granny Smith, but any kind is fine)
1 teaspoon ground cinnamon
1 tablespoon white granulated sugar
Optional: handful of raisins or white chocolate chips
Crust: combine margarine and sugar until smooth. Add flour and mix well. I usually just use my hands when I’m mixing in the flour. Spread mixture onto bottom of a round pan or baking dish that is sprayed lightly with cooking spray. I usually use an eight or nine inch round glass baking dish and just press the dough around as evenly as possible. If you can, you can press the dough slightly up the side of the pan a little but it’s not necessary.
Set aside for now.
Make the cheesecake filling- mix all the ingredients until well combined and then spread over crust.
Topping: peel and dice or slice the apples, mix with cinnamon and the sugar, toss well, and then pour over top of the filling.
Bake at 400 Fahrenheit for ten minutes then reduce temperature to 350 Fahrenheit for about 25 minutes. Remove and cool in the pan that it’s in. Once it’s cooled, you can slice it in the pan or dish that it’s in. There’s no need to try to remove it and transfer it elsewhere. It’s good warm or cold. I haven’t decided which way I like it better yet.