This Bavarian Apple Torte combines a buttery crust with a thin cream cheese filling, tender spiced apples, and sliced almonds. It is easy to make but looks elegant enough for a holiday table or special dinner.
The dessert is lighter than you might expect from something made with cream cheese. There is plenty of fruit, the filling is relatively thin, and the crust provides just enough richness to bring everything together.
I use pumpkin pie spice with the apples instead of cinnamon alone. It adds cinnamon, ginger, nutmeg, and other warm spices that pair beautifully with apples without making the dessert overly spiced.
This recipe is part of my growing collection of dessert recipes you can make year-round. If you want to try some other recipes from this category, try this German Peach Kuchen or this Blueberry Pretzel Salad. You will not go wrong with this Magic Three-Layer Vanilla Custard Cake either.
A Light Apple Torte With Cream Cheese
Although it is called a torte, this dessert is closer in construction to an apple tart with a cream cheese layer than to a traditional cake.
The crust is a simple mixture of butter, sugar, and flour that is pressed directly into a springform pan. There is no rolling and no need to prebake it.
The cream cheese filling goes directly over the raw crust, followed by a generous layer of thinly sliced apples and almonds. Everything bakes together.
Once cooled and sliced, you get three distinct layers: a tender buttery crust, a light creamy filling, and soft apples on top with a little crunch from the toasted almonds.
Why This Recipe Works
- No complicated pastry work. The crust is mixed in a bowl and pressed directly into the pan.
- Plenty of apples keep it light. Four cups of sliced apples make fruit the dominant part of the dessert.
- The almonds add texture. They toast as the torte bakes and contrast nicely with the soft apples and creamy filling.
- Pumpkin pie spice adds more depth than cinnamon alone without changing the character of the dessert.
Ingredients Needed
For the Crust you will need:
- Butter: Use softened butter for the crust. It needs to be soft enough to mix easily with the sugar, but not melted. Salted butter can also be used if that is what you have.
- Granulated Sugar: Sugar is divided between the crust, cream cheese filling, and apples. There is no need to reduce it. The amounts are relatively modest considering the number of apples in the dessert.
- All-Purpose Flour: Regular all-purpose flour is all you need for the crust. Measure it carefully. Too much flour can make this simple butter crust dry and difficult to press into the pan.
For the Cream Cheese Filling you will need:
- Cream Cheese: Use full-fat cream cheese, softened to room temperature.
- Egg and Vanilla: One egg gives the cream cheese filling enough structure to set during baking, while vanilla adds flavor.
For The Apple Topping you will need:
- Apples: You need peeled, thinly sliced apples. Choose firm baking apples that soften without turning to mush. Granny Smith, Braeburn, Pink Lady, Jonagold, or a mixture of tart and sweet apples are all good choices. The exact variety is less important than using a firm apple with good flavor. Peel and core the apples, then slice them about ⅛ inch thick. Thin slices cook evenly during the relatively short baking time.
- Pumpkin Pie Spice: Pumpkin pie spice is a blend usually based on cinnamon with nutmeg, ginger, cloves, or allspice. If you don't have pumpkin pie spice, you can use cinnamon.
- Sliced Almonds: Sliced almonds toast beautifully on top of the apples and add a little crunch. They can simply be omitted if you need a nut-free dessert.
How to Make Bavarian Apple Torte
1. Prepare the Pan and Oven
Preheat the oven to 450°F. Lightly grease a 9-inch springform pan or cover the bottom of the pan with parchment paper.
2. Make the Crust
Beat the softened butter and sugar until creamy. Add the flour and mix just until the dough comes together.
Don't expect this to behave like pie dough. It is closer to a soft shortbread dough and may look slightly crumbly, but it should hold together when you press it between your fingers.
Press it evenly over the bottom of the springform pan and about 1½ inches up the sides.
3. Make the Cream Cheese Filling
Beat the softened cream cheese and sugar until smooth. Add the egg and vanilla and mix until incorporated.
Spread the filling evenly over the crust.
4. Prepare the Apples
Peel and core the apples, then cut them into thin slices. Combine the sugar and pumpkin pie spice in a large bowl. Add the apples and toss until evenly coated.
It is best to do this shortly before assembling the torte because apples begin releasing juice once they are mixed with sugar.
5. Assemble the Torte
Arrange or spoon the apples evenly over the cream cheese filling. Sprinkle the sliced almonds over the top.
There is no need to arrange every apple slice perfectly. An even layer is more important than a decorative pattern.
6. Bake
Bake at 450°F for 10 minutes. Without removing the torte from the oven, lower the oven temperature to 400°F and continue baking for 25 minutes.
After the full 35 minutes, the apples should be tender when pierced with the tip of a knife and the almonds should be lightly toasted.
Because the apples cover the filling, you will not be able to see the cream cheese layer to judge whether it is set. Use the apples and baking time as your main guides.
7. Cool Before Removing the Pan
Place the torte on a wire rack.
Run a thin knife around the inside edge of the springform pan to loosen any areas that may be sticking.
Allow the torte to cool before removing the outer ring.
Cooling is important because the cream cheese filling continues to firm and the juices released by the apples settle as the dessert cools.
Tips for Success
- Slice the apples thinly. About ⅛ inch is ideal. Thick apple wedges may still be too firm when the rest of the torte has finished baking.
- Use room-temperature cream cheese. Cold cream cheese is much harder to beat smooth and can leave small lumps in the filling.
- Don't overmeasure the flour. Spoon the flour into the measuring cup and level it rather than packing it down.
- Mix the apples with the sugar just before assembling. Sugar immediately starts pulling moisture from fruit, so there is no advantage to letting the apples sit in the bowl.
- Don't remove the springform ring while the torte is hot. The filling needs cooling time to become firm enough to support the apple layer.
- Watch the almonds near the end. They should be nicely toasted rather than deeply browned. If your oven runs hot and the almonds are browning too quickly, loosely cover the top with foil.
How to Serve Bavarian Apple Torte
This apple torte is delicious at room temperature or slightly chilled. Because it already contains cream cheese, apples, warm spices, and toasted almonds, it really doesn't need much added to it. A light dusting of powdered sugar is enough if you want to dress it up.
Whipped cream or vanilla ice cream can certainly be served alongside, but I would keep the portion small so it doesn't overwhelm the delicate layers of the torte.
It is particularly good with coffee or tea and makes a beautiful dessert for fall dinners, Thanksgiving, Christmas, or Sunday lunch.
Storage
Once completely cooled, cover the torte and store it in the refrigerator because of the cream cheese filling. It will keep well for about 3 days.
The crust becomes firmer when refrigerated, so for the best texture, take the torte or individual slices out of the refrigerator about 15 to 20 minutes before serving.
Frequently Asked Questions
Some moisture underneath the apples while the torte is still hot is normal. Apples release juice as they cook, and the sugar draws additional moisture from the fruit. If the torte has baked for the full time and the apples are tender, don't continue baking simply because you can see some juice. The liquid settles considerably as the dessert cools and the filling firms.
This crust contains only butter, sugar, and flour, so it does not look like regular pie pastry.
It may appear somewhat crumbly after the flour is added, but it should hold together when squeezed or pressed into the pan.
If it is extremely dry and will not hold together at all, the most likely cause is too much flour. Measuring flour by spooning it into the cup rather than scooping directly from the bag helps prevent that.
More Recipes With Apples
- Apple Cranberry Chutney
- Best Apple Coleslaw
- Buttermilk Apple Brown Bread
- Easy Apple Cake Bars
- German Riesling Apple Cake
- Apple Pie- Romanian Style
- Pork Apple Pie Recipe With Cheddar
📖 Recipe
Bavarian Apple Torte
Equipment
- 1 Electric mixer
Ingredients
Crust:
- ½ cup unsalted butter softened
- ⅓ cup granulated sugar
- 1 cup all-purpose flour
Cream Cheese Filling:
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Apple Topping
- 4 cups peeled and thinly sliced apples
- ⅓ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- ¼ cup sliced almonds
Instructions
- Preheat the oven to 450°F (230°C). Lightly grease a 9-inch springform pan or cover the pan with parchment paper.
Make the Crust:
- Beat the softened butter and ⅓ cup sugar until creamy. Add the flour and mix until a soft dough forms.
- Press the dough evenly over the bottom of the prepared springform pan and about 1 ½ inches up the sides.
Make the cream cheese filling:
- Beat the softened cream cheese and ¼ cup sugar until smooth.
- Add the egg and vanilla and mix until combined.
- Spread the cream cheese mixture evenly over the crust.
Prepare the apples:
- In a large bowl, combine ⅓ cup sugar and the pumpkin pie spice.
- Add the sliced apples and toss until evenly coated with the sugar and spice mixture.
- Spoon or arrange the apples evenly over the cream cheese layer.
- Sprinkle the sliced almonds over the apples.
- Bake at 450°F for 10 minutes.
- Reduce the oven temperature to 400°F (200°C) and continue baking for 25 minutes, or until the crust is golden, the apples are tender, and the cream cheese filling is set.
- Remove the pan from the oven and place it on a wire rack.
- Run a thin knife around the inside edge of the pan while the torte is still slightly warm to loosen it from the sides.
- Let the torte cool completely before removing the springform ring.
Notes
- Use a firm baking apple that will hold its shape during baking. Granny Smith, Braeburn, Pink Lady, Jonagold, or a combination of tart and sweet apples are all good choices.
- Slice the apples fairly thinly so they become tender during the relatively short baking time.
- Pumpkin pie spice adds cinnamon, nutmeg, ginger, and other warm spices, giving the apples more depth than cinnamon alone.
- Make sure the cream cheese is softened before mixing so the filling is smooth.
- Check the almonds toward the end of baking. If they begin to brown too quickly, loosely cover the top with aluminum foil.
- Store leftovers covered in the refrigerator.
Nutrition
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