Reviewed: Oct. 18, 2006

I tripled this and made it in a jelly roll pan I only used one and a half large apples I diced them instead of slicing them, I also used grounded walnuts I took this to a church dinner and it was a real hit. Thank you for the recipie it was awesome and so easy to make.

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pdelmage

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Reviewed: Sep. 30, 2006

This is a delicious and easy dessert. I suggest pressing the crust 1 1\2 " up the sides of the springform pan, and using almond extract instead of vanilla in the crust (goes well with the almonds in the torte). I also slightly cooked the apples in the microwave for 2 min or so, before I mixed them with cinnamon and sugar. Lastly, after the torte cooled, I used a glaze of strained nectarine jam heated and mixed with a tsp of water to give it a nice glossy finish.

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CHEN-SU

Cooking Level: Expert

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Reviewed: Sep. 21, 2006

Wow... this is delicious! I ended up using only 4 granny smith apples, because that amount arranged in a nice pattern and seemed like enough. I also baked it a bit longer than the recipe says to make sure it had set in the middle. This is delicious!

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 11, 2006

Excellent dessert everyone raved about it and looks so lovely.

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Barbara Y

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Reviewed: Aug. 6, 2006

I have been making this for years. It started in high school, when I had to make something Bavarian for German class. Little did I know it would be so popular. When someone is having a party, they request this torte. I make it every Thanksgiving and most New Year's Eves, but it is good any time of the year. It *does* fall apart, some of the times when I make it, but who cares? It still tastes good. Once, I tried baking the crust first, to avoid this, and the end result wasn't as good. It should be a soft shortbread crust. The only changes I've ever made is to add brown sugar to the apple mix, and I rarely add the almonds. It *is* a lot of apples, but I personally like it that way. No one has ever complained, but I'm sure it would still taste good if you opted to use less apples.

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SEKELSEY

Cooking Level: Intermediate

Home Town: Sparta, New Jersey, USA

Living In: New Brunswick, New Jersey, USA

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Reviewed: Jul. 24, 2006

This was so good. I can't believe how easy it was to make. The only thing I changed was I doubled the sugar in the cream cheese mixture. Wonderful! I also made it with fresh peaches and it was great, too. One thing, do not double the recipe. It takes to long to cook in the middle and will burn before it is done.

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champagneannie

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Longton, Kansas, USA

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Reviewed: Apr. 24, 2006

perfect

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saning

Cooking Level: Expert

Living In: Brugge, West-Vlaanderen, Belgium

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Reviewed: Jan. 15, 2006

This was great! I made it for a Christmas dessert and got rave reviews from everyone. It was perfect the way it was, I didn't change a thing (well, I didn't have any almonds, so I had to leave those off). Some other reviewers suggested pre-cooking apples, but I did not do that. I followed the recipe as written and felt the apples were perfect. Hope you enjoy this as much as we did.

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HENRYSMOM508

Cooking Level: Expert

Home Town: Miami Lakes, Florida, USA

Living In: Kernersville, North Carolina, USA

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Reviewed: Dec. 28, 2005

This dessert is awesome! I followed another's advice and used canned pears instead of the apples, and I doubled the filling. One other change is that i used 1.5X the crust. Delicious! Everyone loved it. One problem that I ran into is the cooking time. At the end of the 25 minutes, mine was still quite jiggly in the middle. I ended up doubling the time the pie had to bake, perhaps because of the increased mass. Definitely try this one, you won't be disappointed.

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shayla

Cooking Level: Intermediate

Living In: Long Beach, California, USA

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Reviewed: Nov. 20, 2005

I thought this was a pretty good cake. I didn't really like the crust though. Otherwise, I followed the suggestions of other reviewers.. I microwaved my 6 apples for 3 minutes before adding them on top of the cream cheese mixture. I accidently put the almonds on at the beginning of the baking, and they turned out great. It fed 5 people nicely. Coincidently, my mother actually made the same cake earlier in the week but used cherries instead of apples. She absolutely loved that.

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BLINKNOODLE

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Reviewed: Aug. 15, 2005

This is one of the best cheesecake desserts i've ever made! It has been a big hit with anyone who eats it. I usually lay the apples in a spiral pattern and sprinkle some cinnamon sugar on top when it's right out of the oven for a wonderful presentation. I like to use red delicious apples because they're not bitter but sweet

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Theresa Christie

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Reviewed: Apr. 17, 2005

This looked beautiful...but the crust came out completely burned, I think 350 for the full time would have been plenty hot. Also, the cream cheese layer was not nearly sweet enough and I only used 3 very small apples.

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MAREMARE312

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Reviewed: Dec. 27, 2004

I made this using 2 cans of pears (no sugar added) and doubled the cheese mixture. It was a very pretty dessert and tasted wonderful. I can't imagine not doubling the cheese filling though; it seems like it would be way too much crust and fruit in comparison. I baked it 15 minutes at 450 and 35 minutes at 400 in a 9" springform pan and it was perfect. I didn't find it overly sweet or rich and I have to agree with a previous reviewer, it's even better the next day straight out of the refrigerator.

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RETROINDIGO

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Athens, Georgia, USA

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Reviewed: Dec. 27, 2004

Delicious!! Followed other's advice and microwaved the apples for 3 minutes first and it worked great. Great dessert - I'll be making it again for New Year's.

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LAURAMA1230

Cooking Level: Intermediate

Home Town: Westford, Massachusetts, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: Dec. 14, 2004

Awesome! I made this for Thanksgiving and everyone was passing up the store-bought "fancy" cheesecake for this one!

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AGENTKITTYCAT

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Reviewed: Nov. 19, 2004

This was *THE* most gorgeous dessert I've ever personally made. It came out looking like I had spent a gazillion dollars on it at some fancy bakery -- well, until I tried to cut through the crunchy apples!!!! I WISH I had seen the review that suggested to cook them first, because they DEFINITELY need it!!! Also, I think two medium/largish apples would be plenty. Six is WAY too many apples -- and I only used 4 biggish ones, and that was too many. I will definitely try this again, but I think I might try it with my home canned peaches, or maybe pears, next time. It was absolutely delicious -- just very hard to cut because of the apples. If I do the apples again, I know a lot more about how I would do it this time! The bottom crust and the cream cheese part was to die for!!!!! (***UPDATE*** I made this a second time with pears -- two cans canned pear halves, I sliced them -- and it was WAAAAAAAAAAAY better than with apples! I've revised my version of the recipe to be PEAR Bavarian Torte. Try the pears, you'll be delighted!!!)

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GRETCHEN01

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Reviewed: Nov. 12, 2004

Perfect. I took the advise of my sister and slightly cooked the apples first. My guests raved about this dessert.

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Vinnie B

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

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Reviewed: Nov. 3, 2004

Very tastey. I cooked the apples for a few minutes like another review suggested. I think this step was necessary so that the center of the dessert doesn't come out mushy and wet. Then I placed the apples all around the filling and sprinkled more sugar on top and baked it. I forgot to add the almonds - so when the dessert was baked I toasted up the almonds in a small frying pan and sprinkled them on top. Nice flavour. This is more like a tart than a torte. Would definately make again. Would be nice for company. Mmm...

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Ewa Lamb

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Clarksville, Tennessee, USA

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Reviewed: Oct. 9, 2004

I have made this at least a dozen times over the years--each times with rave reviews. Makes the home smell wonderful when baking and is even better the second day after refridgerated! An impressive dessert for company! I often double the recipe and use a 10" springform pan.

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SILVERFOX73

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Reviewed: Aug. 31, 2004

I have made this torte twice. Both times my guests asked what bakery I got it from because it looked and tasted so good. However, the second time I added some of the juice from the sliced apples thinking it would add to the flavor but instead it made the center of the torte a little soggy. So- follow the directions and you won't be disappointed!

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JMIHALO

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