Bavarian Apple Torte
This Bavarian Apple Torte has a buttery pressed crust, a creamy cream cheese filling, and a layer of spiced apples topped with sliced almonds. It is an old-fashioned dessert that falls somewhere between an apple tart and a cheesecake.
Servings: 10 slices
Calories: 268kcal
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
Calories: 268kcal | Carbohydrates: 37g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 168mg | Potassium: 158mg | Fiber: 2g | Sugar: 25g | Vitamin A: 347IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 1mg
