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Melany

Caramel Cheesecake Baked Apples Recipe

Caramel Cheesecake Baked Apples combine the crisp sweetness of baked apples with creamy cheesecake filling and a crunchy graham cracker topping. Drizzled with caramel, they’re an elegant yet easy dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 apples Granny Smith or Honeycrisp
  • 8 oz cream cheese softened
  • 1/4 cup sugar adjust to taste
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tbsp lemon juice
  • 1/2 cup graham cracker crumbs
  • 2 tbsp butter melted
  • Caramel sauce for drizzling

Method
 

Prepare the Apples:
  1. Preheat your oven to 375°F (190°C).
  2. Wash the apples and core them, leaving the bottom intact to create a well for the filling.
Make the Cheesecake Filling:
  1. In a mixing bowl, beat the cream cheese until smooth.
  2. Add the sugar, vanilla extract, and cinnamon. Mix until creamy and well combined.
Stuff the Apples:
  1. Spoon the cheesecake mixture into the cored apples, pressing gently to fill them completely.
Prepare the Graham Cracker Topping:
  1. In a small bowl, mix the graham cracker crumbs with the melted butter and a pinch of cinnamon.
  2. Sprinkle the topping over the filled apples, pressing lightly to adhere.
Bake the Apples:
  1. Place the stuffed apples in a baking dish.
  2. Drizzle them with lemon juice to enhance their flavor and prevent browning.
  3. Bake for 25-30 minutes, or until the apples are tender and the cheesecake filling is set.
Add Caramel and Serve:
  1. Let the apples cool slightly after baking.
  2. Drizzle generously with caramel sauce before serving.

Notes

  • Granny Smith and Honeycrisp apples work best for baking due to their firmness and balanced flavor.
  • Serve with vanilla ice cream or whipped cream for an extra indulgent dessert.
  • Store leftovers in an airtight container in the refrigerator for up to three days. Reheat before serving.

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