This was a GREAT recipe and before I made it I did comparing to the other Apple Bavarian Torte (70 reviews) on this site. The main difference is the amount of "cheesecake like" center. THis recipe uses double the other, which makes it more like a cheesecake w/ apple pie filling on top than a bavarian torte (equal amounts of apple/filling). Next time I make this, a few changes: (1) make only 3/4 of this filling recipe (2) increase apples by 1 cup (3) add scant dash of fresh nutmeg to cheesecake batter (4) cook til center doesn't jiggle.
Of note: I precooked the apples. Since I used granny smith (which I suggest, do not use red apples or red pie apples like McIntosh), they will take longer to get tender. I sliced 'em up thin and nuked them for 3 minutes in a covered glass dish. I drained them, then tossed in the cinnamon/sugar (to which I added 1 TB of flour b/c of apple moisture). Next time, I may add more flour. The apples weep considerably.
As far as telling when it's done...I cooked mine for 70 minutes and it still jiggled in the middle slightly, which is how you should cook cheesecakes. I may cook it next time til there is no real jiggle, especially if I want to serve it within 2 hrs of cooling. the center was still mush. However, upon refrigeration the center was perfect.
Lastly: this is usually served warmed or room temp. So if you refrigerate it b/c you baked ahead, then just let it sit out for a while on the counter or toss in a warm oven to heat up the apples.
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