Description
Cheesecake Stuffed Baked Apples Recipe: Creamy cheesecake filled apples baked to perfection. Delicious and comforting dessert for all!
Ingredients
Scale
- 6 large baking apples (Honeycrisp, Granny Smith, or Braeburn) (about 3 pounds)
- 2 tablespoons (30ml) fresh lemon juice
- 3 tablespoons (45g) unsalted butter, melted
- 3 tablespoons (45g) brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 8 ounces (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup (60g) graham cracker crumbs
- 2 tablespoons (30g) unsalted butter, melted
- 1 tablespoon (15g) brown sugar
- ¼ teaspoon ground cinnamon
Instructions
- Step 1: Prepare the Apples Preheat your oven to 375°F (190°C) and position a rack in the center. Wash and dry your apples thoroughly. Using a sharp knife, cut off about ¼-inch from the top of each apple. With a melon baller or sturdy spoon, carefully hollow out the center of each apple, removing the core, seeds, and some of the flesh to create a bowl shape. Leave about a ½-inch border around the sides and bottom. Brush the insides of the hollowed apples with lemon juice to prevent browning.
- Step 2: Create the Apple Spice Mixture In a small bowl, combine the melted butter, brown sugar, cinnamon, and nutmeg. Brush this mixture over the inside and outside of each apple, ensuring every surface is coated. This adds flavor and helps the apples caramelize beautifully during baking. Place the prepared apples in a baking dish that’s just large enough to hold them snugly.
- Step 3: Make the Cheesecake Filling In a medium bowl, beat the softened cream cheese until completely smooth and free of lumps. Add the granulated sugar and mix until well incorporated. Beat in the egg, vanilla extract, and salt until just combined—avoid overmixing. The filling for your Cheesecake Stuffed Baked Apples should be smooth, creamy, and easily pourable. Carefully spoon or pipe the cheesecake mixture into each hollowed apple, filling them about ¾ full to leave room for expansion.
- Step 4: Prepare the Graham Cracker Topping In a small bowl, combine the graham cracker crumbs, melted butter, brown sugar, and cinnamon until evenly moistened. The mixture should hold together slightly when pressed between your fingers. Sprinkle this crumbly topping generously over each filled apple, gently pressing it down to adhere to the cheesecake filling.
- Step 5: Bake to Perfection Pour about ¼ inch of water into the bottom of your baking dish to create moisture during baking. Cover the dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 15-20 minutes, until the apples are tender (easily pierced with a knife) and the cheesecake filling is set with a slight jiggle in the center. The graham cracker topping should be golden brown and fragrant. Allow the Cheesecake Stuffed Baked Apples to cool in the baking dish for 15 minutes before serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 stuffed apple
- Calories: 380 calories per serving
- Sugar: 28 grams
- Sodium: 210 milligrams
- Fat: 22 grams
- Saturated Fat: 13 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 43 grams
- Fiber: 5 grams
- Protein: 4 grams
- Cholesterol: 85 milligrams