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Cheesecake-Stuffed Apples

Stuffed with cheesecake and topped with caramel sauce, buttered graham cracker crumbs and walnuts--these upgraded baked apples are the ultimate autumn dessert.
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  • Level: Intermediate
  • Total: 2 hr
  • Active: 1 hr
  • Yield: 8 servings
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Ingredients

Two 8-ounce packages cream cheese, at room temperature

2/3 cup plus 2 tablespoons sugar

1 teaspoon vanilla extract

2 large eggs, at room temperature, beaten 

8 medium red baking apples, such as Gala

1/2 cup crushed graham crackers (about 5 whole crackers) 

1/8 teaspoon ground cinnamon

2 tablespoons unsalted butter, melted

Prepared caramel sauce, for serving 

1/2 cup toasted walnuts, roughly chopped

Directions

  1. Mix together the cream cheese, 2/3 cup sugar and vanilla with a rubber spatula in a medium bowl until completely smooth with. Add the eggs and stir until completely combined.
  2. Arrange a rack in the center of the oven and preheat to 300 degrees F. Cut a 1/4-inch off the top of each apple and use a melon baller or teaspoon to remove the stem and core and to hollow out about 2/3 of the apple leaving 1/2-inch of flesh around the edge (reserve the removed apples for applesauce or smoothies). Fill each apple with cheesecake batter just below the rim. Wipe away any drips or spills off the outside and top of the apple before baking. Arrange apples in a 9-by-13-inch baking pan and bake until the apples are soft but still hold their shape and have not split, 45 to 50 minutes. Let cool completely before serving. 
  3. Meanwhile, pulse together the graham crackers, cinnamon and remaining 2 tablespoons sugar in a food processor until fine crumbs. Add butter and process until combined. 
  4. Divide apples among small serving plates and top each with a generous drizzle of caramel and sprinkles or graham cracker mixture and chopped walnuts.