Bavarian Torte Fruit Cocktail Cheesecake

I posted this recipe originally in December of 2007 but here it is again, because I'm making it today for my mom Marilyn's 90th birthday tomorrow.

One of my mom's best easy cake recipes, with a rich nutty crust.

Requires a springform pan. 

Preheat oven to 400 degrees F.
Butter a 10" springform pan.

Drain the can of fruit cocktail by pouring the fruit in a sieve over a bowl. Let it sit quite a while so the fruit drains well. 

Crust:

• 1/2 cup butter or margarine
• 1/3 cup granulated sugar
• 1/4 tsp vanilla
• 3/4 cup all-purpose flour
• 2/3 cup finely chopped walnuts OR hazelnuts 

Cream the butter, sugar and vanilla. Gradually add the flour. Stir in nuts. Press this crumbly mixture into the bottom and 1/2" up onto the sides of the greased springform pan.


Make Filling:

• 8 oz. (1 pkg) cream cheese
• 1/4 cup granulated sugar
• 1 egg
• 1/2 tsp. vanilla

Beat the cream cheese with sugar. Add the egg and vanilla. Mix well. Pour this mixture on top of the unbaked crust in the pan.

Topping:

• 14 oz. can fruit cocktail, drained OR use cooked fresh fruit 
•  (see below)
• 1 tsp sugar
• 1/2 tsp cinnamon

In a bowl, lightly toss the drained fruit with sugar and cinnamon. Arrange fruit on top of cheese filling.

Note: To use your own fresh fruit on this cake, such as apples, apricots, pears or plums, peel and cut the fruit. Cook, drain and cool the fruit before tossing with cinnamon and sugar.

Bake at 400 degrees F for 10 minutes. Turn oven down to 375 degrees F and bake another 20-25 minutes.
Cool the cake in the pan for 20 minutes before removing the sides.
Refrigerate.

If you have a cup of leftover walnuts, try making nut milk.