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Bavarian Apple Torte Recipe

Bavarian Apple Torte Recipe

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 YIELD:12-14 servings


  • 3/4 cup butter or margarine, 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


  • 1. Combine the first four ingredients. Press onto the bottom of an ungreased 9-in. springform pan. In a mixing 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.

Recipe Note

Editor's Note: Even a tight-fitting springform pan may leak. To prevent drips, place the pan on a baking sheet in the oven.

Nutritional Facts

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

Reviews for Bavarian Apple Torte

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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."

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"

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"

Reviewed Jul. 18, 2013

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

Reviewed Apr. 2, 2013

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

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."

Reviewed Oct. 22, 2012

"A Thanksgiving tradition for our family!"

country gramma
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."

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
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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