Cheesecake Stuffed Baked Apples
A warm and comforting dessert featuring tender baked apples filled with a rich cream cheese cheesecake mixture, perfect for fall gatherings.
Ingredients
For the filling
- 8 oz cream cheese, softened Rich and creamy, forms the heart of your cheesecake filling.
- 1/2 cup powdered sugar Gives your filling a sweet, melt-in-your-mouth quality.
- 1 teaspoon vanilla extract Adds a warm, aromatic essence.
- 1/2 teaspoon ground cinnamon Infuses the apples with warmth.
- 1/4 cup graham cracker crumbs Contributes a delightful crunch.
- 1/4 cup chopped nuts (optional) Adds nutty texture—almonds or walnuts.
For the apples
- 4 medium-sized apples (such as Granny Smith or Honeycrisp) Choose firm and slightly tart varieties.
- 2 tablespoons butter, melted Enhances richness as it seeps into the apples.
For serving
- Whipped cream (optional) A light topping to elevate the dessert.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Core the apples, carving out a hollow center without piercing the bottoms.
- In a mixing bowl, blend the softened cream cheese with powdered sugar, vanilla extract, and ground cinnamon until smooth.
- Fold in the graham cracker crumbs and optional chopped nuts.
- Stuff each apple with the cream cheese mixture, packing it tightly.
- Place the stuffed apples in a baking dish and drizzle with melted butter.
Baking
- Cover the baking dish with aluminum foil and bake for 25 to 30 minutes.
- Remove the foil for the last 10 minutes to allow the tops to brown slightly.
Serving
- Serve warm, with whipped cream if desired.
Notes
Select firm apples for best results and pack the filling generously. Can be made ahead of time and stored in the refrigerator for a few hours before baking.