Description
Cheesecake-Stuffed Baked Apples are a warm, comforting dessert that combines the natural sweetness and tartness of baked apples with a creamy, spiced cheesecake filling. Each apple is hollowed and filled with a smooth mixture of cream cheese, eggs, and warming spices, then baked until golden and tender. Finished with a crunchy graham cracker topping and a drizzle of caramel sauce, this delicious treat is perfect for cozy fall evenings or special occasions.
Ingredients
Scale
Cheesecake Filling
- 1 pound full-fat cream cheese, at room temperature
- 2 large eggs, at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Apples
- 8 large apples
- 4 tablespoons unsalted butter, divided
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Topping
- 3/4 cup graham cracker crumbs
- Remaining melted butter from the 4 tablespoons
- Caramel sauce, for serving
Instructions
- Prep Cream Cheese and Eggs: Place 1 pound of cream cheese and crack 2 large eggs into a large bowl. Let them sit at room temperature for about 1 hour, allowing the cream cheese to soften for easier mixing.
- Prepare Apples: Cut off 1/4 inch from the tops of 8 large apples. Using a melon baller, carefully hollow out the insides, leaving about 1/2 inch of apple flesh on the bottom and sides to hold the filling.
- Make Spice Butter and Brush Apples: Melt 4 tablespoons of unsalted butter and divide into two bowls. In one bowl, mix 2 tablespoons melted butter with 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg. Generously brush this spiced butter inside each hollowed apple to infuse flavor and prevent drying. Place the apples on a parchment-lined baking sheet.
- Prepare Graham Cracker Crumb Topping: In the other bowl with the remaining 2 tablespoons of melted butter, stir in 3/4 cup graham cracker crumbs. Sprinkle about a heaping teaspoon of this crumb mixture into the bottom of each apple. Save the remaining mixture for topping after baking.
- Make Cheesecake Filling: To the softened cream cheese and eggs, add 3/4 cup granulated sugar, 1 teaspoon vanilla extract, the remaining 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Beat the mixture until smooth and creamy.
- Fill Apples: Carefully spoon the cheesecake filling into each apple, filling them up to about 1/2 inch from the top, leaving room for expansion during baking.
- Bake: Place the baking sheet with the filled apples in a preheated oven at 350°F (175°C). Bake for 30 to 35 minutes, or until the apples are tender and the filling is golden brown on top.
- Cool and Serve: Remove apples from the oven and allow them to cool completely. Before serving, sprinkle the reserved graham cracker crumb mixture on top and drizzle with caramel sauce for added sweetness and texture.
Notes
- Ensure cream cheese is fully softened for a smooth filling.
- Choose firm apples like Honeycrisp, Fuji, or Granny Smith to hold their shape during baking.
- Let the baked apples cool completely before serving to allow the filling to set properly.
- Adjust caramel sauce quantity according to taste or substitute with honey for a different sweetness profile.
- Leftover filling can be baked separately in ramekins for mini cheesecakes.
- Prep Time: 15 minutes plus 1 hour for cream cheese softening
- Cook Time: 30 to 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed baked apple
- Calories: 370
- Sugar: 32g
- Sodium: 110mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg
Keywords: baked apples, cheesecake filling, fall dessert, caramel sauce, spiced dessert, creamy filling, easy dessert, holiday dessert
