Cheesecake Stuffed Baked Apples
Cheesecake Stuffed Baked Apples combine creamy cheesecake filling, cinnamon, and buttery graham cracker crumbs baked inside tender apples. A quick and easy fall dessert ready in 45 minutes.
Ingredients
- 4 firm apples Granny Smith or Honeycrisp recommended
- 8 oz cream cheese softened
- ¼ cup sugar adjust to taste
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon divided
- 1 tablespoon lemon juice
- ½ cup graham cracker crumbs
- 2 tablespoons melted butter
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Prepare the Apples:
- Wash and core each apple, leaving the bottom intact to create a well for the filling. Remove seeds and enough flesh to make room for the cheesecake mixture.
Make the Cheesecake Filling:
- In a medium bowl, mix together cream cheese, sugar, vanilla extract, and ½ teaspoon cinnamon until smooth and creamy.
Fill the Apples:
- Spoon the cheesecake mixture into the cored apples, pressing gently to pack the filling.
Make the Topping:
- In a separate bowl, combine graham cracker crumbs, melted butter, and the remaining ½ teaspoon cinnamon. Stir until the mixture resembles wet sand.
Top and Bake:
- Sprinkle the graham cracker topping over each filled apple, pressing lightly to adhere. Drizzle the apples with lemon juice to prevent browning and enhance flavor.
Bake:
- Place the apples in the prepared dish and bake for 25–30 minutes, or until tender but not mushy. The tops should be golden brown, and the filling slightly set.
Cool and Serve:
- Let the apples cool for a few minutes before serving. Enjoy warm with vanilla ice cream or caramel sauce for an indulgent finish.
Notes
Use Firm Apples: Granny Smith or Honeycrisp hold their shape best during baking.
Add Texture: Sprinkle chopped pecans or walnuts over the topping before baking.
Extra Spice: Add nutmeg or cardamom for a deeper flavor.
Toasted Topping: For extra crunch, toast the graham crumbs before baking.