These Cheesecake Stuffed Baked Apples are the perfect, delicious and easy dessert you can treat yourself with this fall! From the trip to the local orchard, picking them, selecting and smelling them to the never ending dilemma of what to make or bake with them….it is one of my favorite parts of every fall.
Cheesecake Stuffed Baked Apples
I’ve had apples in baked crisps, crumble desserts, pies and almost any way you can think of, but it has never crossed my mind to combine of my 2 favorite desserts into one: cheesecakes and baked apples. Oh my goodness! This combination is just another level of deliciousness! One bite into these warm baked apples loaded with the most perfect cheesecake and warm caramel sauce pouring down and I am in heaven!
These cheesecake stuffed baked apples are as delicious at room temperature or chilled as they are fresh out of the oven. Whatever your preference, there is no way you’re getting it wrong. The recipe is really, I mean… really easy and you’ll have these crazy good cheesecake stuffed baked apples ready in just 30 minutes!
(SCROLL DOWN TO PRINT RECIPE for Cheesecake Stuffed Baked Apples)
Ingredients:
8 apples (your choice)
8 ounces cream cheese, softened at room temperature
¼ cup sugar
1 teaspoon vanilla
1 egg
to serve: graham cracker, caramel sauce and crushed walnuts.
Method
1.Chop the tops of the apples off and scoop out the insides (don’t go all the way and cut the bottoms!), discarding the core and seeds. Place them upside down on paper towel to get rid of any juice excess.
2.Preheat oven to 350F. Line a baking sheet with baking or parchment paper and set aside.
3.In a medium bowl beat together the cream cheese and sugar until smooth. Mix in the vanilla and egg and mix until smooth.
4.Turn the apples back right side up and place them on the baking sheet. Using a teaspoon, fill each of the apples full with the cheesecake mixture.
5.Bake for 20-25 minutes until the cheesecake filling is set. Transfer to a plate and allow them to cool down for about 30 minutes before serving. If you’re not planning to serve them right away, you can place them in the fridge until you’re ready to eat.
6.Serve cheesecake stuffed baked apples at room temperature or chilled, topped with caramel sauce, some crushed graham cracker and chopped walnuts.
- Ingredients
- 8 apples your choice
- 8 ounces cream cheese softened at room temperature
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 egg
- to serve: graham cracker caramel sauce and crushed walnuts.
-
Chop the tops of the apples off and scoop out the insides (don’t go all the way and cut the bottoms!), discarding the core and seeds. Place them upside down on paper towel to get rid of any juice excess.
-
Preheat oven to 350F. Line a baking sheet with baking or parchment paper and set aside.
-
In a medium bowl beat together the cream cheese and sugar until smooth. Mix in the vanilla and egg and mix until smooth.
-
Turn the apples back right side up and place them on the baking sheet. Using a teaspoon, fill each of the apples full with the cheesecake mixture.
-
Bake for 20-25 minutes until the cheesecake filling is set. Transfer to a plate and allow them to cool down for about 30 minutes before serving. If you’re not planning to serve them right away, you can place them in the fridge until you’re ready to eat.
-
Serve cheesecake stuffed baked apples at room temperature or chilled, topped with caramel sauce, some crushed graham cracker and chopped walnuts.
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