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Cheesecake Stuffed Baked Apples

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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

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

  1. Preheat the Oven:

    • Preheat your oven to 350°F (175°C).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Find it online: https://recipe.ukfinda.com/cheesecake-stuffed-baked-apples/