Bavarian Torte Bars
"A friend brought this to a potluck quite a few years ago, and her plate was the first of the desserts to be completely emptied. It is cheesecake-like in texture but is served as a bar. I am a chocoholic so a non-chocolate dessert has to be extra special to "wow" me. This one did the trick. I usually double the recipe, since the 8X8 pan is not enough for my family and friends. I share the recipe as she gave it to me so I am guessing at the serving size."
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
10-12
ingredients
-
Crust
- 1⁄2 cup unsalted butter (softened)
- 1⁄3 cup sugar
- 3⁄4 flour
- 2⁄3 cup coarsely ground almonds
- 1⁄4 teaspoon vanilla
-
Filling
- 8 ounces cream cheese (softened)
- 1 egg
- 1⁄4 cup sugar
- 1 (1 lb) can pear halves in natural juice (drained)
-
Topping
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon sugar
directions
- Preheat oven to 350°. Prepare crust by creaming butter and sugar until light and fluffy.
- Add vanilla, flour and almonds.
- Press crust into 8x8 square pan (I use glass).
- Pierce crust all over with fork and bake for 10 minutes.
- Remove from oven and let cool slightly.
- Meanwhile prepare filling by beating cream cheese until lumps are removed and add sugar.
- Continue to beat for about 1 minute and then add egg and vanilla.
- Beat until well combined.
- Spread filling over crust.
- Thinly slice drained pears lengthwise and arrange over cream cheese, slightly overlapping each slice in neat rows.
- Sprinkle cinnamon sugar topping over the top.
- Bake for 25 minutes or until crust is golden brown and filling has puffed up a little bit and almost set.
- Cool completely and refrigerate until cold (at least 3 hours, overnight is recommended).
- Slice into squares to serve.
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Reviews
-
Very good.. Having lived in Germany, I was looking for something that looked truly Bavarian.. Fresh plums would have made it really as I remembered..but being I didn't have either those or the pears called for.. I used sour cherries which made an awesome dish.. -
This was very much like a cheesecake, and was excellent. I made it in a 9" round pan, and served it cut into wedges like I would a cheesecake. It made a wonderful and very pretty dessert for a company dinner. Thank you!
RECIPE SUBMITTED BY
shimmerchk
Poulsbo, CA
<p>Hello, My name is Monica and I am a 35 year old, happily married mom of 2. After working as a project manager for many years, I currently am a stay-at-home mom to our beautiful daughter Hannah who is 10 years old,& our sweet son Liam who is 6. I love being home with them! I am a Navy wife of 19 years. It is an adventurous, fun, sometimes stressful life but we are proud to be a Navy family in service of our country. <br />Cooking is one of my passions. I could sit down and read recipes like I would a regular novel. I would say I am more of a recipe gatherer rather than a recipe orginator. I do tweak things a lot to suit my families taste, but other than that I rely on recipes for ideas and technique. I find most of my own recipes have been posted in some form or another here, but I look forward to having more to add in the future. <br />I am an avid baker and also love international foods. Being half Thai, I love Thai food and have gotten my family to learn to appreciate it as well.</p>
