Valentina Ablaev
A Bavarian apple torte is a layered dessert made with a buttery crust, a rich cream cheese filling, and a tender cinnamon-apple topping. This pastry is luxurious yet so simple to make! Every slice of this apple torte is packed with layers of flavor and texture, making it the perfect dessert to impress a crowd.
What is a Bavarian Apple Torte?
A Bavarian apple torte is a German-style dessert that resembles a classic cheesecake. This Bavarian apple torte is similar to our caramel apple bars, featuring a rich cheesecake layer atop a buttery shortbread crust. The key difference is that this torte has a delicate topping of thinly sliced apples that bake to a tender finish. The touch of cinnamon gives this dessert a cozy flavor that you are sure to love.
Why You’ll Love This Recipe
- Impressive dessert. A homemade torte is an incredible dessert, layered and absolutely stunning.
- Simple ingredients. This Bavarian apple torte uses simple pantry staples you likely already have on hand.
- Last-minute treat. This dessert is great to make if you need to whip something up at the last minute.
Ingredients for a Bavarian Apple Torte
- Base – The base is made with butter, sugar, and flour, similar to a shortbread crust.
- Filling – A rich cheesecake-style filling made with cream cheese, sugar, egg, and vanilla. This base is also similar to what we use to make our mini cheesecake bites!
- Topping – Thinly sliced apples tossed in sugar and cinnamon.
- Almonds – A sprinkle of sliced almonds adds the perfect crunch to this torte.
See the recipe card below for a complete list of ingredients and quantities.
What Apples are Best for an Apple Torte?
You can use your favorite apples for this recipe! We love to use Granny Smith, Pink Lady, or Honeycrisp for the perfect balanced dessert.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- An electric hand mixer makes making the cheesecake layer so easy and quick.
- We use a 9-inch springform pan to make this torte. The removable sides are a must for making this torte.
Fruit Variations for Bavarian Apple Torte
This torte recipe is great for experimenting. Swap apples for your favorite fruit and create a delightful torte variation:
- Peaches
- Pears
- Apricots
- Mixed berries
- Cherries
Expert Tips:
- Prep the pan. Don’t skip greasing the dish and lining the bottom with parchment paper. Since the torte needs to be served out of the pan, you want the removal process to be as easy as possible.
- Cool before slicing. To preserve those beautiful layers, be sure to allow the torte to cool before removing the sides and slicing.
How to Make Bavarian Apple Torte
Prep. Put the oven rack down one level lower than the middle of the oven. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Shortbread dough. In a bowl, beat the butter, sugar, and vanilla until smooth. Add the flour and mix until combined.
2. Assemble. Press the dough evenly into the bottom of the pan.
3. Cream cheese mixture. In another bowl, beat the cream cheese, sugar, egg, and vanilla until smooth. Pour over the crust.
4. Apples. Toss the apples with cinnamon and sugar, then spoon them over the cream cheese layer. Top with sliced almonds. Cover the pan with foil.
5. Apples. Toss the apples with cinnamon and sugar, then spoon them over the cream cheese layer. Top with sliced almonds. Cover the pan with foil.
6. Bake. Bake at 425°F for 15 minutes. Remove the foil, lower the oven temperature to 400°F, and bake for another 20–25 minutes. Let the torte cool, then gently remove the sides of the pan before serving.
Optional: Sprinkle the torte with powdered sugar once cooled.
FAQs
For the best results, use firm apples that aren’t too sweet. Granny Smith is a popular choice, but you can also use Pink Lady Fuji or Honeycrisp apples.
This torte can be made a day in advance and stored in the refrigerator until ready to serve.
We recommend peeling the apples for the best texture.
Store & Reheat
- Storage. Keep leftover torte tightly stored in the fridge. Torte will remain fresh for up to 3 days.
- Freeze. Freeze slices of this torte to enjoy later. Tightly wrap the individual slices and store in the freezer for up to 2 months. Thaw: Thaw the slices in the fridge overnight before enjoying.
More Dessert Recipes
If you enjoyed this apple torte recipe, be sure to try our other easy dessert recipes; here are some of our favorites:
Pastry Desserts- Cookies & Bars
- Pastry Desserts
- No-Bake Desserts
- Cupcakes & Muffins
- Roulades & Cake Rolls
- Cupcakes & Muffins
If you tried this Bavarian apple torte recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Bavarian Apple Torte
Ingredients
base –
- 1/2 cup unsalted butter room temp
- 1/3 cup white granulated sugar
- 1 cup all-purpose flour
cream cheese filling –
- 8 oz cream cheese room temp
- 1/4 cup white granulated sugar
- 1 large egg room temp
- 1/2 tsp vanilla extract
topping –
- 3 cups apples 1 ½ pounds, peeled, and sliced
- 1/4 cup white granulated sugar
- 1 teaspoon cinnamon
- 1/3 cup sliced almonds
Instructions
- Prep: Lower the oven rack one level below the middle of the oven. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Sugar batter: In a medium bowl, beat together the butter and sugar with an electric mixer.
- Flour mix: Add the flour to the bowl and mix until combined.
- Assemble: Press the mixture firmly into the bottom of the pan.
- Cream cheese mixture: Beat the cream cheese, sugar, egg, and vanilla until smooth. Pour the filling over the base.
- Apples: Toss the apples with sugar and cinnamon and spoon over the cream cheese mixture.
- Nut topping: Sprinkle with sliced almonds. Cover the pan with foil.
- Bake: Bake at 425°F for 15 minutes, then reduce the oven temperature to 400°F, remove the foil, and continue cooking for an additional 20-25 minutes.
- Serve: Cool, then carefully remove the sides of the pan.Optional: Sprinkle with powdered sugar before serving.
Notes
- Use room temperature ingredients. For the smoothest filling and best texture, make sure your ingredients are fully at room temperature before starting.
- Prepare the pan properly. Grease the pan well and line the bottom with parchment paper to make removing the torte much easier.
- Cover with foil while baking. Covering the torte helps the cream cheese layer bake evenly, preventing the top from becoming too brown or dry.
- Let the torte cool before slicing. Allow the torte to cool completely before removing the springform sides and slicing to keep the layers neat and intact.
- Storing leftovers. Keep the torte tightly covered in the fridge for up to 3 days.
- Freeze for later. Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
