Bavarian Apple Torte

For 8 servings, Bavarian Apple Torte keeps the list centered on pure vanilla extract, eggs and pure vanilla extract. Set aside about 100 minutes.

• Yield 8 servings
• Ready in 100 minutes
• Prep 30 minutes
• Cook 70 minutes

Ingredients

Crust

• 12 tablespoons ( 170 g ) 3/4 cup butter , softened to room temperature
• ½ cup ( 106 g ) sugar
• 1 ½ cups ( 213 g ) all-purpose flour
• ½ teaspoon pure vanilla extract

Filling

• 2 packages (8-ounces each) ( 454 g ) cream cheese , softened to room temperature
• ¼ cup ( 53 g ) granulated white sugar
• 2 large eggs
• ¾ teaspoon pure vanilla extract

Topping

• 3 cups peeled , thinly sliced Granny Smith Apples (about 3-4 apples)
• ½ cup ( 106 g ) granulated white sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 350 degrees.
2. In a medium bowl, combine the first four crust ingredients. Press the mixture into the bottom of a 9- or 10-inch springform pan.
3. In another medium bowl, beat the cream cheese and sugar together until well blended. Add the eggs and vanilla; mix well. Pour over crust and smooth the creamy layer to the edges.
4. Combine the topping ingredients and mix well. Spoon the coated apples over the cream cheese layer, taking care to even out the apple layer as much as possible. Place the springform pan on a larger baking sheet and bake the torte for 60-70 minutes, until the center is set. When there is not a lot of “give” and the center seems mostly firm, it is finished baking. Keep in mind it will continue to set up a bit as it cools. Cool completely, cut into slices and serve.

Cool the layers before you stack them.