Reviewed: Oct. 17, 2009

This was okay. Cheesecake and apples were okay. The crust was no good and I thought the instructions for the crust were really lacking. I was expecting something similar to a traditional American cheesecake and this was not it. The cake part was very bland. I might actually make it again some day for someone who likes desserts that aren't very sweet - but for myself, I'm not interested.

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ABCDEFG679

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Reviewed: Oct. 17, 2009

This recipe has been a favorite of mine for YEARS! I have another version that calls for 4 cups of sliced apples, which is significantly less than what's listed here. I've never had trouble with the apples not being soft and perfectly cooked. I also push the crust up the sides a bit, and put a cookie sheet underneath the springform, because it tends to leak a bit. SUPER delicious!!

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psmith

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Reviewed: Oct. 16, 2009

I made it for a family dinner, and they loved it so much, the other women all photocopied the recipe! :) It was very easy to make. Using an apple slicer/peeler/corer makes the slices come out perfectly! VERY yummy.

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KT Helgesen

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Reviewed: Oct. 15, 2009

My girlfriend and I made this, and it was amazing! It is very much like apple cheesecake.

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dsf14212

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Reviewed: Oct. 12, 2009

Mmmm great! I love apples and cheesecakes, so its a great combination! However the crust was a little raw, the reason might be that I used spread instead of butter. Will make this again and again... Thanks

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Tetya

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

My family thought it was great, I served it with vanilla bean ice cream. I used apple pie spice instead of just plain cinnamon. My crust seemed to get stuck to the bottom of the pan, a little dissapointing since there is so much butter in it. A comment from my family was to add a drizzle of caramel to the top. I will definately try this one again.

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Patty M

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Reviewed: Oct. 8, 2009

The crust was way too thick and contained too much butter! It was very hard to cut without marring the bottom of my pan. The cream cheese tasted like cream cheese - it needs something extra. This was disappointing. I ended up throwing 1/2 of it away because my husband didn't want to eat more than 2 helpings. Sorry.

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Alina H.

Cooking Level: Expert

Living In: Leesburg, Virginia, USA

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Reviewed: Oct. 7, 2009

I give it 4 stars because maybe I botched it a bit by baking it in a bigger pan. It was very thin and sticky. Next time I'll try a smaller container.

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Elenchen

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Reviewed: Oct. 2, 2009

I just baked this and man it is nice. It looks like I paid $20 for it at a bakery. I used an 11" tart pan because that's what I have, and I have to say, this worked out great. Baked for the recipe's minimum recommended time and it set just fine, isn't runny or anything. The crust was so easy to make, I just stirred it up with my hand. For a beautiful presentation it is so worth the effort to arrange the apple slices neatly "It's not a work of art it's food," no it's a work of art.

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rachel

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: New Haven, Connecticut, USA

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Reviewed: Oct. 2, 2009

I followed this recipe exactly. Wonderful! I will make it again and again.

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Lori

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Reviewed: Oct. 1, 2009

I followed this recipe exactly and I am glad I did. It was delicious!

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crocbar

Cooking Level: Intermediate

Home Town: Selden, New York, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Sep. 30, 2009

Wonderful and so easy, a keeper for sure.

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Cheryl

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Reviewed: Sep. 29, 2009

Hi There, Thanks for this recipe. It was nice to be able to use the apples from the tree in our yard. The kids loved that aspect. A few changes: When sugar was called for I used half of what is in the recipe. I only had one package of creamed cheese but I did have a package of if (I think it's called) Neufamulch cheese. Well, anyway it has the same texture as creamed cheese and the torte had a little Italian flair to it. Next time I will use this cheese as well. I reserved a handful of perfect looking slices to make a swirl pattern on the top and the rest I roughly chopped up and pressed into the filling. My husband loved the idea of using a spring form pan; neat slices!! This one is a keeper!!!

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Jesse

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Reviewed: Sep. 29, 2009

Delish, I have already added it to my recipe box. No changes necessary in this recipe except to add a scoop of Edys vanilla on top before serving "yum"

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Patti

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Reviewed: Sep. 28, 2009

I made this for a church dinner and everyone just raved and wanted the recipe. Excellent for an autumn meal.

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ShelleyShack

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Reviewed: Sep. 28, 2009

I made this last night and it came out really good. I think using the name Bavarian misleads people into thinking that some sort of bavarian cream is going to be involved. But the crust was nice and crunchy and buttery...almost like a shortbread or sugar cookie. The filling was nice and cheesecake like and the apples came out very well on the top. I made a caramel sauce and poured it all over the top of each slice. very very good with the caramel!

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Leah

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Reviewed: Sep. 27, 2009

I wonder if I made a mistake. It just wasn't the fantastic torte I thought it would be. First of all, the crust was far too thick and buttery. It was a little soggy before it was refrigerated and rock hard after being refrigerated. I took other readers advice and halfed the cream cheese filling. I wish that I hadn't, as it was too dry around the edges. I hope to find a better recipe for this torte. It sounds like a fantastic dessert.

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Allie

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Reviewed: Sep. 21, 2009

I made this recipe as directed (but with a little more apple) and it was good. We ate it with carmel topping and it enhanced the flavors. Next time though I am changing the bottom crust to a graham cracker crust and adding a dash of nutmeg or cinnamon to the filling.

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Stacey

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Reviewed: Sep. 20, 2009

I made this torte as directed, and it was wonderful. Thanks for the recipe!

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Sharyn

Cooking Level: Expert

Living In: West Sacramento, California, USA

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Reviewed: Sep. 17, 2009

We thought this was pretty good. The only criticism is that the crust is too thick for a 9" pan. Next time, I will cut the crust in half and bake it that way.

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