Peach-Topped Bavarian Torte Recipe

Peach Bavarian Torte #Recipe |
Peach-Topped Bavarian Torte #Recipe |

This recipe was given to A Bed of Roses innkeeper Emily McIntosh as a wedding gift. It's perfect for any special occasion, especially around the holidays. The original recipe was increased to fit current spring form pans, resulting in some unusual—but not impossible—measurements.


  • ¾ cup softened margarine or butter

  • ½ cup sugar

  • 1/8* teaspoon real vanilla extract

  • 1 cup flour

  • 1 cup finely chopped pecans

Peach-Topped Bavarian Torte #Recipe |
Cheesecake Filling:
  • 12 ounces softened cream cheese

  • 1 ½ eggs (tip: beat the second egg and pour in half)

  • 6 Tablespoons sugar

  • 1 ½ teaspoon vanilla

  • 29-ounce can of sliced cling peaches in juice, well drained

  • 1 teaspoon cinnamon

  • 1 teaspoon sugar

Peach-Topped Bavarian Torte #Recipe |


  • Preheat oven to 450°.

  • For crust: Beat margarine or butter with sugar and vanilla at medium speed until well blended.

  • Mix in flour.

  • Stir in pecans.

  • Flour hands and press mixture into the bottom and 1 inch up the sides of a spring form pan.

  • For filling: Beat cream cheese and 6 Tbsp sugar at medium speed until smooth.

  • Beat in egg and vanilla until blended.

  • Pour into prepared crust.

  • For topping: In large bowl combine cinnamon and sugar. Add peaches and toss lightly.

  • Arrange on top of cream cheese mixture

  • Bake 10 minutes at 450°, then reduce heat to 400° and continue baking 25 minutes more.

  • Cool in pan 20 minutes, then carefully remove sides of pan.

  • Serve warm or refrigerate.

* A pinch measuring spoon = 1/8th of a tsp.