Cheesecake Stuffed Apples Recipe

Introduction

Cheesecake stuffed apples are a delightful dessert that combines the tartness of baked apples with rich, creamy cheesecake filling. This easy recipe makes for a comforting treat perfect for any season.

Ingredients

• 4 medium-sized apples (Granny Smith or Honeycrisp)
• 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)
• 1/4 cup caramel sauce (for drizzling)
• 1 tbsp lemon juice (to prevent browning of apples)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Wash the apples thoroughly under cold water and pat them dry.
3. Step 3: Carefully remove the core from each apple, leaving the bottom intact to create a cavity.
4. Step 4: Drizzle a little lemon juice inside each apple to prevent browning.
5. Step 5: In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat on medium speed until smooth and creamy (about 2-3 minutes).
6. Step 6: Add the brown sugar, vanilla extract, ground cinnamon, and salt. Mix until well incorporated.
7. Step 7: Add the sour cream and mix until fully combined.
8. Step 8: Fold in the crushed graham crackers and chopped nuts (if using) with a spatula.
9. Step 9: Fill each apple with the cheesecake mixture using a spoon or piping bag, packing it gently but firmly.
10. Step 10: Place the filled apples upright in a baking dish. Spoon any leftover filling around the apples.
11. Step 11: Cover the baking dish with aluminum foil.
12. Step 12: Bake in the preheated oven for 25-30 minutes until the apples are tender but not mushy.
13. Step 13: Remove the foil and bake for an additional 10-15 minutes to brown the tops slightly.
14. Step 14: Let the apples cool for about 10 minutes before serving.
15. Step 15: Drizzle with caramel sauce and sprinkle with extra cinnamon if desired.
16. Step 16: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast.
17. Step 17: Allow any leftovers to cool completely before storing in an airtight container in the refrigerator.

Tips & Variations

• Use tart apples like Granny Smith for a balance against the sweet cheesecake filling.
• Swap out graham crackers for crushed digestive biscuits for a different texture.
• Add dried cranberries or raisins to the filling for a fruity twist.
• For a nut-free version, omit the chopped nuts or replace with additional graham crackers.
• Drizzle honey instead of caramel sauce for a lighter sweetness.

Storage

Store leftover stuffed apples in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving to enjoy the warm, creamy texture. Avoid reheating too long to prevent the apples from becoming too soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples?

Yes, you can use any firm apples that hold their shape well when baked, such as Fuji or Pink Lady. Avoid very soft or mealy apples.

Can I prepare these ahead of time?

You can core and fill the apples a few hours in advance and keep them refrigerated. Bake them just before serving for the best texture and flavor.

Cheesecake Stuffed Apples Recipe

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Cheesecake Stuffed Apples are a delightful dessert featuring baked apples filled with a creamy, cinnamon-spiced cheesecake mixture. This recipe combines the tartness of Granny Smith or the sweetness of Honeycrisp apples with a rich cream cheese filling, topped with a drizzle of caramel sauce for an irresistible treat perfect for cozy nights or special occasions.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Apples

• 4 medium-sized apples (Granny Smith or Honeycrisp)
• 1 tbsp lemon juice (to prevent browning of apples)

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)

Finishing

• 1/4 cup caramel sauce (for drizzling)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for baking the apples evenly.
2. Prepare Apples: Wash the apples thoroughly under cold water, then pat them dry with a towel to remove any moisture.
3. Core Apples: Carefully remove the core from each apple using an apple corer or a sharp knife, making sure to leave the bottom intact to create a cavity for the filling.
4. Prevent Browning: Drizzle about a teaspoon of lemon juice inside each cored apple to prevent them from browning during preparation and baking.
5. Mix Cream Cheese and Sugar: In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat with an electric mixer on medium speed until the mixture is smooth and creamy, approximately 2-3 minutes.
6. Add Flavorings and Salt: Add the brown sugar, vanilla extract, ground cinnamon, and salt to the cream cheese mixture. Beat again until all ingredients are well incorporated.
7. Add Sour Cream: Mix in the sour cream until fully combined, creating a smooth, creamy texture.
8. Fold in Dry Ingredients: Using a spatula, gently fold in the crushed graham crackers and chopped nuts (if using) to add texture and flavor to the filling.
9. Fill Apples: Spoon or pipe the cheesecake mixture into each cored apple, packing it gently but firmly to fill the cavity completely.
10. Arrange Apples: Place the filled apples upright in a baking dish. Spoon any leftover cheesecake filling around the apples in the dish for extra deliciousness.
11. Cover and Bake: Cover the baking dish with aluminum foil to keep moisture in and bake in the preheated oven for 25-30 minutes, until the apples are tender but still hold their shape.
12. Uncover and Brown: Remove the foil and continue baking for an additional 10-15 minutes to brown the tops of the cheesecake filling slightly, adding a lovely golden finish.
13. Cool: Remove the apples from the oven and allow them to cool for about 10 minutes, helping the filling to set and making them easier to serve.
14. Drizzle and Serve: Drizzle caramel sauce over the warm stuffed apples and sprinkle additional cinnamon if desired. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for contrast.
15. Store Leftovers: Let any leftovers cool completely before transferring to an airtight container and storing in the refrigerator.

Notes

• Use firm apples like Granny Smith or Honeycrisp for the best texture that holds up during baking.
• Adjust the amount of cinnamon based on your preference for spice.
• Optionally, you can omit nuts for a nut-free version.
• Ensure the cream cheese is softened to make mixing easier and the filling smoother.
• Serve with ice cream or whipped cream for added indulgence.
• Leftover stuffed apples can be refrigerated for up to 3 days.

Keywords: Cheesecake stuffed apples, baked apples dessert, cream cheese apple dessert, cinnamon apples, caramel apple dessert