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Cheesecake Stuffed Apples Recipe

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4.8 from 107 reviews

Cheesecake Stuffed Apples combine juicy baked apples with a creamy cinnamon-spiced cheesecake filling, topped with a crunchy graham cracker and nut blend, then drizzled with caramel sauce for an indulgent yet comforting dessert perfect for fall or any occasion.

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)

Topping

  • 1/4 cup caramel sauce (for drizzling)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the apples evenly.
  2. Prepare Apples: Wash the apples thoroughly under cold water, then pat them dry. Carefully remove the core from each apple while leaving the bottom intact to create a cavity perfect for stuffing.
  3. Prevent Browning: Drizzle about a tablespoon of lemon juice inside each hollowed apple cavity to prevent discoloration during preparation.
  4. Make Cheesecake Filling: In a large mixing bowl, combine the softened cream cheese and granulated sugar. Beat on medium speed for 2-3 minutes until smooth and creamy.
  5. Add Flavorings: Mix in the brown sugar, vanilla extract, ground cinnamon, and salt until well incorporated for a rich, spiced filling.
  6. Incorporate Sour Cream: Add the sour cream to the mixture and stir until fully combined, creating a luscious, creamy cheesecake texture.
  7. Fold in Crunch: Gently fold in the crushed graham crackers and chopped nuts (if using) with a spatula to add texture to the filling.
  8. Stuff the Apples: Using a spoon or piping bag, fill each apple cavity with the cheesecake mixture, packing gently but firmly to maximize the filling.
  9. Arrange for Baking: Place the stuffed apples upright in a baking dish, spooning any leftover filling around the apples for extra indulgence.
  10. Cover and Bake: Cover the dish with aluminum foil to retain moisture and bake in the preheated oven for 25-30 minutes until the apples are tender yet hold their shape.
  11. Brown the Tops: Remove the foil and continue baking for an additional 10-15 minutes to allow the filling tops to brown slightly and develop a delicate crust.
  12. Cool: Remove from the oven and let the apples cool for about 10 minutes to set the filling before serving.
  13. Finish and Serve: Drizzle the baked apples with caramel sauce and optionally sprinkle with extra cinnamon. Serve warm, optionally accompanied by vanilla ice cream or whipped cream for a delicious contrast.
  14. Storage: Allow any leftovers to cool completely before storing them in an airtight container in the refrigerator for up to 3 days.

Notes

  • Use Granny Smith apples for a tart contrast or Honeycrisp for a sweeter flavor.
  • Chopped nuts are optional but add great texture and flavor.
  • Be careful not to overbake the apples; they should be tender but not mushy.
  • Leftover cheesecake filling can be baked alongside the apples for extra treats.
  • Serving with vanilla ice cream or whipped cream enhances the dessert experience.
  • You can substitute caramel sauce with honey or maple syrup if preferred.

Keywords: cheesecake stuffed apples, baked apples dessert, creamy apple dessert, cinnamon cheesecake apples, fall dessert recipe

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