Description
Deliciously tender baked apples stuffed with a creamy cheesecake filling and topped with a buttery graham cracker crust, finished with a drizzle of rich caramel sauce. This comforting dessert combines the sweetness of caramel and cinnamon with the refreshing tartness of crisp apples, perfect for a cozy treat or special occasion.
Ingredients
Units
Scale
Apples
- 6 large crisp apples
Cheesecake Filling
- 8 oz cream cheese, softened
- 6 tbsp caramel sauce, plus more for serving
- 1 tsp vanilla extract
- 1 egg
- 1 tsp cinnamon (for filling)
- Reserved apple pieces from cores
Topping
- 5 graham cracker sheets, crushed into crumbs
- 2 tbsp butter, melted
- 1 1/4 tsp cinnamon (remaining from total 2 1/4 tsp)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the apples evenly.
- Prepare apples: Use a melon baller or spoon to carefully scoop out the cores and create cavities in the center of each apple, leaving a thick shell. Set aside the cores and scoopings to use in the filling.
- Make cheesecake filling: In a stand mixer, beat together softened cream cheese, caramel sauce, vanilla extract, egg, and 1 teaspoon cinnamon until the mixture is smooth and creamy. Chop the reserved apple pieces finely and fold them into the cream cheese mixture.
- Stuff apples: Spoon the cheesecake filling generously into each hollowed apple cavity, filling them to the top.
- First bake: Place the stuffed apples upright in a greased baking dish. Bake in the preheated oven for 30 minutes to start setting the filling and softening the apples.
- Prepare topping: In a small bowl, combine the graham cracker crumbs, melted butter, and the remaining 1 1/4 teaspoons of cinnamon until the mixture is evenly coated.
- Add topping and continue baking: Remove the apples from the oven and evenly sprinkle the graham cracker topping over each stuffed apple. Return the baking dish to the oven and bake for an additional 20 to 30 minutes, until the topping is golden and the filling is fully set.
- Cool and serve: Transfer the baked apples to the fridge and chill for at least 2 to 3 hours to allow the filling to firm up. Serve chilled, drizzled with extra caramel sauce for added sweetness and presentation.
Notes
- Choose firm, crisp apples such as Honeycrisp or Granny Smith for the best texture after baking.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Adjust baking time slightly if your apples are very large or small to prevent undercooking or overcooking.
- Allowing the stuffed apples to chill enhances the cheesecake texture inside.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 stuffed apple
- Calories: 367
- Sugar: 35g
- Sodium: 306mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 75mg
