These Cheesecake-Stuffed Baked Apples are the perfect comforting fall treat. Crisp apples are hollowed out and lined with a classic cheesecake crust, then stuffed with a simple cinnamon-flavoured cheesecake filling before being topped and baked. Simple to make, slightly sweet, and warmly spiced, they make a delicious weeknight dessert but are equally impressive to serve to your guests during fall gatherings.
Related: No-Bake Biscoff Cheesecake
ingredients
directions
Preheat oven to 350°F.
Wash and dry the apples. Slice off the top quarter to half an inch of each apple and scoop out the insides, leaving about a quarter inch of flesh attached to the skin. Arrange in a baking dish and set aside.
Combine graham crumbs, melted butter, and brown sugar in a small mixing bowl and set aside.
In a medium mixing bowl, whisk together the cream cheese, granulated sugar, eggs, vanilla, and cinnamon, until smooth.
Spoon a heaping tablespoon of the graham crumbs into each apple base. Press it down with your fingertips to cover the base of the apples and come up the sides slightly. Spoon in the cheesecake batter, leaving a quarter-inch space at the top of the apples. Sprinkle the remaining graham crumbs over each apple.
Bake the apples in the oven for 45 minutes, until the apples are slightly soft, and the graham topping is golden brown and crisp.
Serve warm or cool with a drizzle of salted caramel on to, if desired.
Notes:
Apple variety: we used honey crisp for this recipe, but any large variety of apples will work.
Consistency: juice will release from the apples while baking, resulting in a soft and creamy filling. It will not set up firm like a typical cheesecake.
Minimize waste: use the scooped-out apples to make homemade applesauce or make extra graham topping to make a small apple crisp.
