Bavarian Apple Cheesecake

Once your guests take their first bite of this Bavarian Apple Cheesecake, the compliments start and they don’t stop. This is the dessert people talk about long after the plates are cleared. I often make it in bite-size portions using a mini cheesecake pan, and every time, someone asks where I bought them. They’re that elegant. Smooth, creamy, and beautifully finished, they look like they came straight from a high-end bakery.

The magic is in the balance. A tender, lightly sweet crust supports a rich cheesecake filling that’s creamy without being heavy. On top, warm cinnamon-spiced apples bake into soft, golden perfection, adding just the right amount of sweetness and texture. The sliced almonds give a gentle crunch and a bakery-style finish that makes this dessert feel extra special.

This cheesecake has been described more than once as “out of this world,” and it’s easy to see why. It works just as well as a show-stopping centerpiece dessert as it does in individual servings for showers, holidays, or dinner parties. Chilled and served cold, each bite delivers layers of flavor that feel familiar yet refined, comforting, impressive, and absolutely irresistible.

Bavarian Apple Cheesecake

Crust

  • ½ cup margarine or butter

  • ⅓ cup sugar

  • ¼ teaspoon vanilla

  • 1 cup flour

Instructions:
Combine butter, sugar, and vanilla until smooth. Blend in the flour. Press the mixture onto the bottom and about 1 inch up the sides of a 9-inch springform pan.

Filling

  • 2 packages cream cheese (250 g each), softened

  • ½ cup sugar

  • 2 eggs

  • 1 teaspoon vanilla

Instructions:
Beat cream cheese and sugar until smooth and well blended. Add eggs and vanilla and mix until fully incorporated. Spread evenly over the prepared crust.

Topping

  • ⅓ cup sugar

  • ½ teaspoon cinnamon

  • 4 cups peeled, sliced apples

  • ¼ cup sliced almonds

Instructions:
Combine sugar and cinnamon. Toss apples in the mixture, then arrange evenly over the cheesecake layer. Sprinkle with sliced almonds.

Baking Instructions

Bake at 450°F for 10 minutes. Reduce oven temperature to 300°F and continue baking for 1 hour, or until the top is golden and set. Cool on a wire rack, then chill for at least 3 hours before serving.

Makes 10–12 servings (or elegant bite-size portions when made in a mini cheesecake pan)