Description
Delight in these baked stuffed cheesecake apples filled with a creamy, sweet mixture and topped with warm caramel sauce and toasted walnuts. Perfect for a cozy dessert, this recipe combines the crispness of fresh apples with rich cheesecake filling and a hint of cinnamon for an irresistible treat.
Ingredients
Scale
Apples
- 4 large fresh red apples – Fuji, Honeycrisp, Jonathan, Cortland or Braeburn
Cheesecake Filling
- 8 ounces cream cheese, at room temperature
- 1/4 cup granulated sugar
- 1 large egg
- 2 tablespoons whole milk
- 2 tablespoons fresh lemon juice
- 1 heaping teaspoon lemon zest
- 1 teaspoon vanilla extract
Additional Ingredients
- Ground cinnamon, for sprinkling
- Prepared caramel sauce (such as Mrs. Richardson’s brand), warmed
- Toasted chopped walnuts, for garnish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. Lightly butter an 8 by 8-inch baking dish or line it with parchment paper to prevent sticking.
- Prepare Apples: Cut a small slice (about 1/4-inch) off the top of each apple to create a lid. If apples do not sit flat, carefully slice a small piece off the bottom to level them. Hollow out the stem, core, and some pulp from the inside of each apple, leaving about 1/4-inch thick skin intact, including the bottom to hold the filling. Each cavity should hold about 1/3 cup; test by filling with water. Set apples aside.
- Make Cheesecake Filling: Using an electric mixer with the paddle attachment, beat the cream cheese and sugar together until smooth and creamy. While mixing, add the egg, then milk, lemon juice, lemon zest, and vanilla extract. Continue beating until the filling is fully combined and smooth, scraping the bowl sides as necessary.
- Stuff Apples: Spoon 1/3 cup of the cheesecake filling into each hollowed apple. Place the filled apples upright in the prepared baking dish. Sprinkle the tops generously with ground cinnamon.
- Bake: Bake the apples in the preheated oven for 45 to 50 minutes, or until the cheesecake filling is set and firm to the touch. The filling may bubble and rise during baking but will settle as it cools. Remove apples from oven and allow them to reach room temperature in the baking dish, letting them sit for 45 minutes to 1 hour.
- Serve: Before serving, drizzle the apples with warm caramel sauce and sprinkle with toasted chopped walnuts. Offer additional caramel sauce on the side for extra indulgence.
Notes
- The cheesecake filling will rise and bubble out of the apples during baking, which is normal; it will settle as it cools.
- Choose firm apples that hold their shape well during baking such as Fuji, Honeycrisp, or Braeburn.
- Allowing the stuffed apples to sit at room temperature after baking enhances the flavors and sets the filling perfectly.
Nutrition
- Serving Size: 1 stuffed apple
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
