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Cheesecake Stuffed Apples Recipe

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★★★★★

4.6 from 149 reviews

Cheesecake Stuffed Apples are a delightful twist on classic desserts, combining tender baked apples with a rich and creamy cheesecake filling. This easy-to-make treat features a blend of cream cheese, sour cream, cinnamon, and crunchy graham crackers stuffed into cored apples, baked to perfection and drizzled with caramel sauce for an indulgent finish.

Ingredients

Scale

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)

Toppings

  • 1/4 cup caramel sauce (for drizzling)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the stuffed apples evenly.
  2. Prepare the apples: Wash the apples thoroughly under cold water, pat dry, then carefully remove the core from each apple, making sure to leave the bottom intact to hold the filling.
  3. Prevent browning: Drizzle lemon juice inside each apple cavity to keep them from turning brown during preparation and baking.
  4. Make cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, about 2 to 3 minutes. Then add brown sugar, vanilla extract, ground cinnamon, and salt, mixing well to incorporate all flavors.
  5. Add sour cream and mix: Stir in the sour cream until fully combined, creating a rich and tangy cheesecake base.
  6. Fold in dry ingredients: Gently fold in the crushed graham crackers and chopped nuts (if using) with a spatula, maintaining a slightly chunky texture.
  7. Fill the apples: Spoon or use a piping bag to fill each apple cavity with the cheesecake mixture, packing it gently but firmly for a full and uniform filling.
  8. Arrange for baking: Place the filled apples upright in a baking dish, spoon any leftover filling around the apples for extra flavor and moisture.
  9. Cover and bake: Cover the baking dish with aluminum foil and bake for 25 to 30 minutes, until the apples are tender but retain their shape.
  10. Brown the tops: Remove the foil and return the apples to the oven for an additional 10 to 15 minutes to lightly brown the cheesecake topping.
  11. Cool slightly: Let the baked apples cool for about 10 minutes before serving to allow the filling to set properly.
  12. Add finishing touches and serve: Drizzle the stuffed apples with caramel sauce and optionally sprinkle extra cinnamon on top. Serve warm with vanilla ice cream or whipped cream for a delicious contrast.
  13. Store leftovers: Allow any leftover stuffed apples to cool completely, then store in an airtight container in the refrigerator for up to 3 days.

Notes

  • Choose firm apples like Granny Smith or Honeycrisp to hold their shape during baking.
  • Optional nuts add a nice crunch but can be omitted for a nut-free version.
  • Use lemon juice immediately after coring apples to prevent browning.
  • Baking time may vary depending on apple size and oven, so check tenderness with a fork.
  • Serve warm for the best flavor experience; leftovers can be gently reheated.
  • For added texture, sprinkle extra crushed graham crackers on top before browning.

Keywords: Cheesecake stuffed apples, baked apples dessert, creamy apple dessert, cinnamon apples, stuffed fruit dessert, caramel drizzle dessert

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