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Cheesecake Stuffed Baked Apples

Delightful baked apples stuffed with rich cheesecake filling, topped with cinnamon and optional caramel sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the apples
  • 4 large large apples (Granny Smith or Honeycrisp) Choose apples that hold their shape well when baked.
For the cheesecake filling
  • 8 oz cream cheese, softened Make sure it's softened for easy mixing.
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 large egg Room temperature preferred.
  • 1/2 cup graham cracker crumbs For the cheesecake texture.
  • 1 teaspoon ground cinnamon Add more for extra flavor.
  • to taste caramel sauce, for drizzling Optional topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Using a melon baller or a small knife, carefully core the apples, creating a hollow space for the cheesecake filling.
Cheesecake Filling
  1. In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
  2. Add the egg and mix until well combined.
  3. Gently fold in the graham cracker crumbs.
Stuffing and Baking
  1. Generously fill each cored apple with the cheesecake mixture, mounding it slightly on top.
  2. In a small bowl, mix the ground cinnamon with a tablespoon of sugar, and sprinkle this cinnamon-sugar mixture over the stuffed apples.
  3. Place the stuffed apples in a greased baking dish, adding a little water to the bottom to help apples steam and soften.
  4. Bake for 25-30 minutes, or until the apples are tender.
  5. Allow the apples to cool slightly before drizzling with caramel sauce, and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Unbaked stuffed apples can be frozen and baked directly from the freezer with added time.