Bavarian Torte

  • Yield: 6 to 8 servings


1/2cup butter or margarine, softened
1/3cup sugar
1/4teaspoon vanilla
3/4cup flour
2/3cup pecans, finely chopped
1package cream cheese, 8 oz, softened
1/4cup sugar
1-- egg
1/4cup sugar
1/2teaspoon vanilla
1can 29 oz sliced cling peaches, drained
1teaspoon cinnamon


Preheat oven to 450 degrees

Mix margarine or butter, 1/3 cup sugar, vanilla.  Beat til well blended.

Gradually add 3/4 cup flour and lastly, pecans and mix well.

Press into bottom and up 1" sides of spring form pan.  Set aside.

In small bowl, medium mixer speed, beat  softened cream cheese and sugar until smooth.

Beat in egg and vanilla just until blended.  Spread mix  over crust.

In large bowl,  to well-drained peaches, very gently drizzle) cinnamon to cover all peaches.

Arrange fruit on top of cream cheese layer

Bake 10 minutes at 450.  Reduce to 400 and bake about 25 minutes (no longer).   It will be flat.

Cool at least 20 minutes before serving.  But, best if cooled for several hours.   Refrigerate, but there will not by any left over.   Can be made a day ahead but no longer ahead of serving.