Description
Cheesecake Stuffed Baked Apples are a delicious fall treat featuring tender baked apples filled with creamy cheesecake filling and topped with a buttery graham cracker crumble. This dessert is perfect for cozy evenings or as a festive holiday treat!
Ingredients
Units
Scale
For the Baked Apples:
- 6 large apples (Honeycrisp, Gala, or Granny Smith)
- 1 tbsp lemon juice
- 1 tbsp melted butter
- 1/2 tsp ground cinnamon
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- 1 large egg, room temperature
For the Graham Cracker Crumble:
- 1/2 cup (50g) graham cracker crumbs
- 2 tbsp unsalted butter, melted
- 1 tbsp brown sugar
- 1/2 tsp ground cinnamon
Instructions
-
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
-
Prepare the Apples:
- Cut off the top of each apple and use a spoon or melon baller to hollow out the core and some of the flesh, leaving about 1/2-inch thick walls.
- Brush the inside of the apples with lemon juice and melted butter, then sprinkle with ground cinnamon.
- Place the apples in a baking dish.
-
Make the Cheesecake Filling:
- In a medium bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and egg until smooth and well combined.
- Spoon the cheesecake filling into the hollowed apples, filling them about 3/4 full.
-
Make the Graham Cracker Crumble:
- In a small bowl, combine the graham cracker crumbs, melted butter, brown sugar, and cinnamon. Mix until crumbly.
- Sprinkle the crumble evenly over the filled apples.
-
Bake the Apples:
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the apples are tender and the cheesecake filling is set.
-
Serve:
- Allow the apples to cool for a few minutes before serving.
- Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce, if desired.
Notes
-
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
-
Prepare the Apples:
- Cut off the top of each apple and use a spoon or melon baller to hollow out the core and some of the flesh, leaving about 1/2-inch thick walls.
- Brush the inside of the apples with lemon juice and melted butter, then sprinkle with ground cinnamon.
- Place the apples in a baking dish.
-
Make the Cheesecake Filling:
- In a medium bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and egg until smooth and well combined.
- Spoon the cheesecake filling into the hollowed apples, filling them about 3/4 full.
-
Make the Graham Cracker Crumble:
- In a small bowl, combine the graham cracker crumbs, melted butter, brown sugar, and cinnamon. Mix until crumbly.
- Sprinkle the crumble evenly over the filled apples.
-
Bake the Apples:
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the apples are tender and the cheesecake filling is set.
-
Serve:
- Allow the apples to cool for a few minutes before serving.
- Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce, if desired.
Notes
- Add nuts: Mix chopped walnuts or pecans into the graham cracker crumble for a nutty twist.
- Add flavor: Stir a pinch of nutmeg or allspice into the cheesecake filling for a spicier flavor.
- Storage: Store leftover apples in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.