Description
Cheesecake Stuffed Apples offer a delightful twist on classic dessert by combining tender, baked apples with a creamy, spiced cheesecake filling. This easy-to-make baked dessert features a luscious blend of cream cheese, brown and granulated sugars, cinnamon, and graham cracker crumbs inside juicy Granny Smith or Honeycrisp apples, finished with a drizzle of caramel sauce for a perfect sweet finish.
Ingredients
Scale
Apples
- 4 medium-sized apples (Granny Smith or Honeycrisp)
- 1 tbsp lemon juice
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup sour cream
- 1/2 cup crushed graham crackers
- 1/4 cup chopped nuts (optional, walnuts or pecans)
- Milk, a splash (optional, to loosen filling if too thick)
Finishing
- 1/4 cup caramel sauce (for drizzling)
- 1 tbsp butter (for greasing the baking dish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the apples evenly.
- Prepare Apples: Wash the apples thoroughly under cold water and pat dry. Carefully remove the core from each apple, leaving the bottom intact to hold the filling.
- Prevent Browning: Drizzle a little lemon juice inside each apple to stop them from browning and preserve their fresh look.
- Prepare Baking Dish: Lightly grease a baking dish with butter to prevent sticking, then place the apples upright inside the dish.
- Make Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2-3 minutes. Add the brown sugar, vanilla extract, cinnamon, and salt, mixing well to combine.
- Combine with Sour Cream: Stir in the sour cream until fully incorporated into the cheesecake mixture.
- Add Crunch: Fold in the crushed graham crackers and chopped nuts, if using, to add texture and flavor. If the filling feels too thick, add a splash of milk to loosen it slightly.
- Fill Apples: Spoon or pipe the cheesecake mixture into each apple, packing firmly and filling to the top with a slight mound of filling.
- Optional Topping: Sprinkle extra crushed graham crackers on top of each filled apple for added crunch.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until apples are tender but still hold shape. Check doneness by inserting a toothpick into the side of an apple; it should slide in easily.
- Drizzle Caramel: During the last 5 minutes of baking, drizzle caramel sauce over the tops of the apples to melt slightly and enhance flavor.
- Cool: Remove the apples from the oven and let them cool for about 10 minutes before serving to set the filling.
- Serve: Place each stuffed apple on a dessert plate and drizzle more caramel sauce over the top. For an indulgent finish, add a scoop of vanilla ice cream or a dollop of whipped cream on the side.
Notes
- You can use either Granny Smith or Honeycrisp apples depending on your preferred balance of tartness and sweetness.
- If you want to keep the recipe nut-free, simply omit the chopped nuts.
- A splash of milk in the filling helps achieve the perfect creamy consistency if it feels too dense.
- Allow apples to cool slightly before serving to avoid burning your mouth with hot filling.
- Adding vanilla ice cream or whipped cream elevates this dessert for special occasions.
