Stuffed Baked Apples Cheesecake (Printable Version)
Soft-baked apples overflowing with cool and creamy cheesecake plus a golden graham crunchy top for the ultimate cozy treat.
# What You'll Need:
→ Apples
01 -
Four sturdy apples (like Honeycrisp or Granny Smith), rinse and core them but leave the bottom sealed up
02 -
A splash of lemon juice, about a tablespoon
→ Cheesecake Filling
03 -
Softened cream cheese, 8 ounces
04 -
Granulated sugar, a quarter cup
05 -
Cinnamon, about a teaspoon
06 -
Vanilla extract, one teaspoon
→ Topping
07 -
Graham cracker crumbs, half a cup
08 -
Melted butter, two tablespoons
# Step-by-Step Guide:
01 -
Once baked, let the apples chill for a bit so the centers don’t spill everywhere. Tastes great with a scoop of vanilla ice cream or a drizzle of caramel if you feel like it.
02 -
Pop the apples in the hot oven and bake for twenty-five to thirty minutes until the apples are soft but still holding it together and the filling looks set.
03 -
After stuffing, move the apples into your baking dish. Pour lemon juice over them so they keep their color and get a little boost in taste.
04 -
Dump the crumb topping onto your stuffed apples, pressing lightly so it sticks on there.
05 -
In a different bowl, stir together the graham cracker bits, melted butter, and leftover cinnamon till it all looks like wet sand.
06 -
Push that creamy mixture into the middle of each apple you hollowed out, packing it in without going overboard.
07 -
Grab your mixing bowl and beat together cream cheese, sugar, cinnamon, and vanilla until you’ve got something that’s smooth and fluffy.
08 -
Scrub those apples clean, then core out the middle but keep the bottoms sealed to make a little cup for your filling.
09 -
Fire up your oven to 375°F (190°C) so it’s hot and even before you start baking.
# Additional Notes:
01 -
Choosing crisp apple types helps keep things from falling apart while baking, and gives a nice tart kick.
02 -
Don't overfill with the creamy mix or you won’t have space for those sweet crumbs on top.
03 -
To see if your apples are ready, poke one in the side with a toothpick. It should slide in, but not all the way through and mushy.