There are gazillions of recipes on the Internet for Bavarian apple cheese cake or torte, but most are sweeter than typical German pastries. I prefer this recipe posted several years ago by a lady from Germany as it makes me think I'm eating authentic German torte. It is certainly sweet, but not overly so, and not rich and heavy with cream cheese (many other recipes have double the amount and are more correctly called a cheese cake than a torte.) If you want to think you're visiting an authentic German "byckerei" try making this simple but divine dessert.
Set oven to 350 degrees F. Lightly spray bottom and sides of an 8" or 9" springform pan with butter or vegetable spray.
CRUST: In a medium size mixing bowl beat butter until soft and creamy; add 1/3 cup sugar, 1 1/4 teaspoons vanilla, mixing well; blend in the flour. Press crust mixture lightly and evenly in bottom of prepared pan.
FILLING: In same mixing bowl and using same mixer blades, beat cream cheese til soft and smooth. Beat in 1/4 cup sugar, eggs and 1/2 teaspoon vanilla. Pour filling over crust.
APPLE TOPPING: In large bowl stir together 1/3 cup sugar and cinnamon. Add prepared apple wedges and toss gently to coat all sides. Arrange apple wedges in desired pattern on top of filling.
ALMOND TOPPING: Sprinkle almonds over top of apples evenly.
Bake 45 to 55 minutes until tester inserted into cheese filling comes out clean (do not overbake.) Cool in pan on wire rack 30 minutes or until about room temperature. Remove sides of pan and serve,or refrigerate and serve chilled.
This recipe makes 8 generous slices but can serve 10-12 if it tops off a big dinner.