Bavarian Apple Torte Recipe
Bavarian Apple Torte Recipe photo by Taste of Home
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Bavarian Apple Torte Recipe

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This rich, creamy torte has always been one of my favorite autumn desserts. Mom uses the freshest apples from a local orchard and bakes this treat until the apples are crisp-tender. It tastes as good as it looks. -Alyson Armstrong, Parkersburg, West Virginia
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling
MAKES: 12-14 servings


  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 2 eggs
  • 3/4 teaspoon vanilla extract
  • 3 cups thinly sliced peeled tart apples
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon

Nutritional Facts

1 piece: 286 calories, 16g fat (10g saturated fat), 74mg cholesterol, 157mg sodium, 32g carbohydrate (21g sugars, 1g fiber), 4g protein .


  1. Combine the first four ingredients. Press onto the bottom of an ungreased 9-in. springform pan. In a bowl, beat cream cheese and sugar. Add eggs and vanilla; mix well. Pour over the crust. Combine topping ingredients; spoon over filling. Bake at 350° for 55-65 minutes or until the center is set. Cool on a wire rack. Store in the refrigerator. Cut into wedges with a serrated knife. Yield: 12-14 servings.
Editor's Note: Even a tight-fitting springform pan may leak. To prevent drips, place the pan on a baking sheet in the oven.
Originally published as Bavarian Apple Torte in Taste of Home August/September 1999, p35

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marils User ID: 8689266 254173
Reviewed Sep. 15, 2016

"This is a great dessert. So, why am I only giving it 4 stars? This is very close to Southern Living's Caramel Apple Cheesecake Tart. While this dessert is handsome, the other recipe is also easy, but makes you look like a master pastry chef."

Ah5816 User ID: 974463 67100
Reviewed Nov. 17, 2014

"This is always such a hit when I make it for someone. Definitely a fall favorite. I'm wondering if it is possible to freeze this at all. Someone asked me to make it for them for their Thanksgiving dinner and since I will be busy getting things together for my own dinner, I was wondering if I could make it a couple days before. Thanks for the recipe"

delowenstein User ID: 3766053 55555
Reviewed May. 1, 2014

"I prepared this recipe for the first time on 5/1/14! This definitely is a keeper for me to use time and again! For filling: I did use 1/2 cup sugar & I used 1 tsp. vanilla extract instead of the original amount of 1/4 cup sugar and 3/4 tsp. vanilla extract! I used a mixture of 1/2 cup cinnamon-sugar with the 3 cup peeled thinly sliced apples (Granny Smith). I did grease and flour a 9" springform pan. I placed foil under the prepared pan and placed pan on a baking sheet. I baked 55minutes at 350o F. I ran knife around the cake to loosen from the pan and cooled at least 1 hr. I plan to share this dessert tomorrow with the Volunteer Office at the hospital where I work! Thank you for this recipe! delowenstein"

Punkyjoe81 User ID: 3773046 88125
Reviewed Jul. 18, 2013

"We loved this dessert! I was happy to find a "different" apple recipe to make for my family"

catlovesbooks User ID: 4808399 71842
Reviewed Apr. 2, 2013

"This was fabulous! It was essentially like a cheese cake with apple topping, so it was a hit!"

dandv74 User ID: 7092550 26597
Reviewed Jan. 18, 2013

"This is an awesome dessert. My husband and I both love it and I've gotten rave reviews when I've shared the finished product with others."

ispike7 User ID: 4525850 27265
Reviewed Oct. 22, 2012

"A Thanksgiving tradition for our family!"

country gramma User ID: 6904998 70774
Reviewed Oct. 7, 2012

"Made this today for Thanksgiving dinner. I followed the recipe to the letter. When I make it next time I will let it cook long then the time given. I felt the filling was not fully cooked and the same with the apples. I used cortland apples and they were still crunshy. But in general everyone liked it."

Souci User ID: 6128371 29895
Reviewed Jul. 31, 2011

"Delicious, I have made in a corning ware pan, when I didn't have a large enough spring pan. Turned out delicious, one of my favorites all year."

Amy the Midwife User ID: 2816815 203236
Reviewed Dec. 11, 2010

"I made this for work. Everyone loved it and I was asked for the recipe.

I used a 9 1/2" springform, since that's what I had, and checked it after 45 minutes of baking. It still needed more time. Ended up baking it between 50-55 minutes.
I also lined the pan with parchment paper so it wouldn't leak. It worked well. After it cooled I gently peeled the paper down and used a knife to cut around the base of the torte."

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