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Cheesecake Stuffed Apples Recipe

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★★★★★

4.7 from 500 reviews

Delight in these Cheesecake Stuffed Apples, a warm and comforting dessert perfect for any occasion. Crisp apples are hollowed out and filled with a creamy cheesecake mixture made from cream cheese, sugars, sour cream, and spices, then baked to tender perfection. Finished with a drizzle of caramel sauce and optional nuts, this dish offers a delicious blend of fruity tartness, creamy sweetness, and delightful textures.

Ingredients

Scale

Apples

  • 4 medium-sized apples (Granny Smith or Honeycrisp)
  • 1 tbsp lemon juice (to prevent browning)

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 Oven: Preheat your oven to 350°F (175°C) to prepare for baking the stuffed apples.
  2. Prepare Apples: Wash the apples thoroughly under cold water and pat them dry. Carefully remove the core from each apple, leaving the bottom intact to create a cavity for the filling.
  3. Prevent Browning: Drizzle a little lemon juice inside each apple cavity to prevent browning during the preparation and baking process.
  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 Flavors: Incorporate the brown sugar, vanilla extract, ground cinnamon, and salt into the cream cheese mixture. Mix well to combine all ingredients evenly.
  6. Mix Sour Cream: Add the sour cream to the mixture and stir until fully combined, creating a smooth filling.
  7. Fold in Crunch: Gently fold in the crushed graham crackers and chopped nuts (if using) using a spatula, ensuring an even distribution of texture and flavor.
  8. Fill Apples: Spoon or pipe the cheesecake filling into each hollowed apple cavity, packing it gently but firmly to fill completely.
  9. Arrange for Baking: Place the filled apples upright in a baking dish. Spoon any leftover filling around the apples to bake alongside.
  10. Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the apples are tender but still hold their shape.
  11. Brown the Tops: Remove the foil and continue baking for an additional 10-15 minutes to brown the tops of the cheesecake filling slightly.
  12. Cool Slightly: Remove the baking dish from the oven and let the apples cool for about 10 minutes to set partially before serving.
  13. Add Toppings and Serve: Drizzle the warm stuffed apples with caramel sauce and sprinkle extra cinnamon if desired. Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent contrast.

Notes

  • Use tart apples like Granny Smith or sweet-tart Honeycrisp for the best balance of flavors.
  • Softened cream cheese will blend more smoothly into the filling.
  • Lemon juice in the apples helps prevent discoloration and enhances freshness.
  • Optional nuts add a nice crunch but can be omitted for nut allergies.
  • For a dairy-free version, substitute cream cheese and sour cream with plant-based alternatives.
  • Serve with vanilla ice cream or whipped cream to enhance the dessert experience.
  • Store any leftovers refrigerated and consume within 2 days for best texture and flavor.

Keywords: Cheesecake stuffed apples, baked apples dessert, creamy stuffed apples, caramel stuffed apples, easy fall dessert, baked fruit dessert

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