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Cheesecake Stuffed Baked Apples

Cheesecake Stuffed Baked Apples

iamwinfred
Cheesecake Stuffed Baked Apples take everything you love about a classic baked apple and add a creamy, tangy cheesecake filling right in the middle. The apples get soft and jammy in the oven while the filling turns rich and slightly custardy, and a buttery cinnamon crumb on top adds the perfect crunch. This is one of those desserts that looks fancy enough for a dinner party but comes together with basic pantry staples and about 15 minutes of hands-on prep.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 6 stuffed apples
Calories 290 kcal

Equipment

Ingredients
  

  • 6 large baking apples such as Honeycrisp or Granny Smith
  • 2 tablespoons fresh lemon juice
  • 8 oz full-fat cream cheese softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup graham cracker crumbs
  • 3 tablespoons unsalted butter melted
  • 1/3 cup brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1/4 cup chopped pecans optional
  • 1/4 cup caramel sauce for drizzling
  • salt pinch

Instructions
 

  • Preheat oven to 350°F and lightly grease a 9x13 baking dish. Wash and dry the apples, then slice about half an inch off the top of each one near the stem and set the tops aside.
  • Use an apple corer to remove the core from each apple, stopping about half an inch from the bottom. Use a melon baller or small spoon to widen the cavity, leaving sturdy walls about a half inch thick.
  • Brush the inside and cut edges of each apple with lemon juice to prevent browning. Arrange the hollowed apples upright in the prepared baking dish, nestling them close together.
  • In a mixing bowl, beat the softened cream cheese with an electric hand mixer until smooth and free of lumps, about 1 minute. Add the granulated sugar and beat again until fully combined.
  • Add the egg and vanilla extract, then mix on low speed just until incorporated. Avoid overmixing once the egg is added. Add the pinch of salt and stir with a spatula until evenly blended.
  • In a separate small bowl, combine the graham cracker crumbs, brown sugar, and ground cinnamon. Pour in the melted butter and stir with a fork until the mixture looks like wet sand and holds together when pressed. Fold in the chopped pecans if using.
  • Spoon the cheesecake filling into a piping bag or a zip-top bag with the corner snipped off. Pipe the filling into each hollowed apple, filling them almost to the top.
  • Sprinkle a generous spoonful of the crumb topping over the exposed filling on each apple, pressing down lightly so it adheres. Set the reserved apple tops loosely to the side of the dish.
  • Pour about 1/4 cup of water into the bottom of the baking dish. Loosely tent the dish with foil and bake for 20 minutes.
  • Remove the foil and continue baking for another 15 minutes, until the apples are fork tender and the crumb topping is golden brown. Keep an eye on the last few minutes.
  • Let the apples rest in the dish for at least 10 minutes before serving, since the cheesecake filling needs a little time to set. Drizzle each apple with caramel sauce right before serving.
  • Serve warm, either on their own or with a scoop of vanilla ice cream on the side.

Notes

  • Choose apples that are roughly the same size so they bake evenly.
  • Don't skip the lemon juice, since it keeps the flesh from turning brown.
  • Leave sturdy walls when coring so the apples hold their shape.
  • Let the cream cheese come fully to room temperature before mixing.
  • Don't overbake, or the apples will collapse and lose their shape.
  • Swap the pecans for chopped walnuts or leave the nuts out entirely.
  • Add a spoonful of peanut butter to the cream cheese filling for a nutty twist.
  • Use maple syrup in place of caramel sauce for a more autumnal flavor.
  • Mix mini chocolate chips into the crumb topping.
  • Try pears instead of apples for a slightly softer texture.
  • Store cooled apples in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the microwave for 30 to 45 seconds until warmed through.
  • For a crisper topping, reheat in a 325 degree oven for about 10 minutes.
  • Freezing is not recommended, since the filling can separate once thawed.
  • You can prep the apples and filling separately up to a day ahead and store them in the fridge.
  • Assemble and bake them just before serving for the best texture.

Nutrition

Serving: 1Stuffed AppleCalories: 290kcalCarbohydrates: 39gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 30gVitamin A: 8IUVitamin C: 8mgCalcium: 4mgIron: 4mg
Keyword baked apples recipe, cheesecake stuffed apples, cheesecake stuffed baked apples, fall dessert recipe, stuffed baked apples
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