Cheesecake Stuffed Baked Apples
A delightful combination of comforting flavors and textures, these Cheesecake Stuffed Baked Apples are a must-try warm dessert perfect for chilly evenings.
Ingredients
For the apples
- 4 large large apples (Honeycrisp or Fuji) Juicy, crisp apples that provide the perfect vessel for the filling.
For the cheesecake filling
- 8 oz cream cheese, softened Creates a luxurious base for the cheesecake filling.
- 1/4 cup granulated sugar Enhances flavor and balances the tartness of the apples.
- 1 teaspoon vanilla extract Adds a warm, aromatic depth.
- 1/2 teaspoon ground cinnamon Elevates the flavors.
For the topping
- 1/4 cup crushed graham crackers Provides the classic cheesecake crust taste.
- 2 tablespoons melted butter Helps bind the crust topping.
Optional toppings
- caramel sauce, whipped cream, chopped nuts Add for an extra layer of indulgence.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cut off the tops of the apples and hollow out the centers, leaving about 1/2 inch of apple flesh around the edges.
- In a medium bowl, beat the cream cheese, sugar, vanilla extract, and cinnamon until smooth and creamy.
- Fill each hollowed apple with the cheesecake mixture, packing it in gently.
- In a small bowl, mix the crushed graham crackers with melted butter and sprinkle over the tops of the stuffed apples.
- Place the stuffed apples in a baking dish and add a small amount of water (about 1/4 inch) to the bottom to prevent burning.
Baking
- Bake for 25–30 minutes, or until the apples are tender but still hold their shape.
- Allow the apples to cool slightly before serving.
Serving
- Drizzle with caramel sauce, add whipped cream, or sprinkle with chopped nuts if desired, and enjoy.
Notes
Experiment with different apple varieties, add a pinch of nutmeg or cardamom, or consider adding a spoonful of sour cream for tang. Store in an airtight container for up to 3 days, or freeze for up to 2 months.