Description
Cheesecake Stuffed Apples offer a delightful twist on a classic dessert by combining tender baked apples with a creamy, cinnamon-spiced cheesecake filling, topped with crunchy graham crackers and drizzled with luscious caramel sauce. This easy-to-make treat is perfect for a cozy night or special occasion.
Ingredients
Scale
Apples
- 4 medium-sized apples (Granny Smith or Honeycrisp)
- 1 tbsp lemon juice
- 1 tbsp butter (for greasing the baking dish)
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, if filling is too thick)
Topping
- 1/4 cup caramel sauce (for drizzling)
- Optional: Extra crushed graham crackers for topping
Optional Serving
- Vanilla ice cream (for serving)
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to get it ready for baking the stuffed apples.
- Prepare apples: Wash the apples thoroughly under cold water, then pat dry with a towel.
- Core apples: Carefully remove the core from each apple, making sure to leave the bottom intact so the cheesecake filling doesn’t leak out.
- Prevent browning: Drizzle about a teaspoon of lemon juice inside each cored apple to keep them from browning and add a slight tang.
- Grease baking dish: Lightly butter a baking dish and arrange the apples upright in it, spacing them evenly.
- Make cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2 to 3 minutes.
- Add flavorings: Mix in the brown sugar, vanilla extract, ground cinnamon, and salt until fully incorporated.
- Incorporate sour cream: Stir in the sour cream until the mixture is smooth and combined.
- Fold in crumbs and nuts: Gently fold in the crushed graham crackers and chopped nuts (if using) using a spatula for texture.
- Adjust consistency: If the filling feels too thick, add a small splash of milk and mix until it reaches a spoonable consistency.
- Fill apples: Use a spoon or piping bag to evenly fill each apple with the cheesecake mixture, packing it gently but firmly and mounding it slightly above the rim.
- Add topping: Optionally, sprinkle extra crushed graham crackers on top of each filled apple for added crunch.
- Bake: Place the baking dish in the oven and bake for 25 to 30 minutes, until the apples are tender but still hold their shape. Test 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 the caramel sauce over the tops of the apples for a sticky, sweet glaze.
- Cool: Remove the baking dish from the oven and let the apples cool for about 10 minutes to set and avoid burning when eating.
- Serve: Transfer each stuffed apple to a dessert plate, drizzle with more caramel sauce, and if desired, top with a scoop of vanilla ice cream for an indulgent finish.
Notes
- You can choose tart apples like Granny Smith or sweeter varieties like Honeycrisp depending on your taste preference.
- Chopped nuts are optional; walnuts or pecans add nice texture and flavor.
- Be careful not to core the apples too deeply; keep the bottom intact to hold the filling.
- The cheesecake filling can be adjusted with milk to achieve the right consistency for easier filling.
- Letting the apples cool slightly after baking improves flavor and handling.
- Serve with vanilla ice cream for a classic pairing, or enjoy plain for a lighter option.
