Description
Cheesecake Stuffed Baked Apples combine the tartness of baked Granny Smith or Honeycrisp apples with a rich, creamy cheesecake filling, topped with a buttery graham cracker crumb crust. This easy-to-make dessert features the perfect balance of sweet, tangy, and warm cinnamon flavors, ideal for fall gatherings or comforting treats at home. The lemon juice drizzle adds brightness and prevents browning, while serving suggestions like vanilla ice cream or caramel sauce elevate the indulgence.
Ingredients
Scale
Apples
- 4 firm apples (Granny Smith or Honeycrisp recommended)
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup sugar (adjust to taste)
- 1 tsp vanilla extract
- 1 tsp cinnamon (divided: 1/2 tsp for filling, 1/2 tsp for topping)
Topping
- 1/2 cup graham cracker crumbs
- 2 tbsp butter, melted
Other
- 1 tbsp lemon juice
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure even baking and proper setting of the cheesecake filling.
- Prepare Apples: Thoroughly wash the apples and core them, taking care to leave the bottom intact to create a well for the filling. Remove all seeds and create enough space for the cream cheese mixture.
- Mix Filling: In a medium bowl, combine the softened cream cheese, sugar, vanilla extract, and 1/2 teaspoon of cinnamon. Mix until smooth and creamy to create the cheesecake filling.
- Fill Apples: Spoon the cheesecake mixture into each apple’s cavity, pressing down gently to pack the filling well and maximize each bite.
- Prepare Topping: In a separate bowl, mix graham cracker crumbs, melted butter, and the remaining 1/2 teaspoon cinnamon until the crumbs are evenly coated and crumbly.
- Top Apples: Sprinkle and press the graham cracker mixture on top of the filled apples to create a crust-like topping that will toast as the apples bake.
- Prepare Baking Dish: Arrange the stuffed apples in a baking dish and drizzle them evenly with lemon juice. This adds brightness and helps prevent browning during baking.
- Bake: Bake the apples for 25-30 minutes until the apples are tender but still hold their shape, and the cheesecake filling is set. The topping should be lightly golden.
- Cool and Serve: Allow the apples to cool slightly before serving so the filling firms up. Serve warm, optionally with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.
Notes
- Serve warm with a scoop of vanilla ice cream or drizzle with caramel sauce for extra indulgence.
- For a gluten-free version, use gluten-free graham cracker crumbs.
- To reduce sugar for a diabetic-friendly option, adjust the sugar in the filling or substitute with a sugar alternative.
- Toast graham cracker crumbs separately to enhance crunchiness if desired.
- Drizzling lemon juice not only prevents browning but also balances the sweetness with a subtle tartness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed apple
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: cheesecake stuffed apples, baked apples dessert, creamy baked apples, graham cracker topping, apple dessert, fall dessert, easy baked dessert, vegetarian dessert
