Description
Cheesecake Stuffed Apples are a cozy fall dessert that combines the sweetness of baked apples with a creamy cheesecake filling, graham cracker crunch, and a caramel drizzle. They’re festive enough for a holiday table yet simple enough for a weeknight treat.
Ingredients
4 medium apples (Granny Smith or Honeycrisp)
1 tablespoon lemon juice
8 oz cream cheese, softened
½ cup granulated sugar
¼ cup brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup sour cream
½ cup crushed graham crackers
¼ cup chopped nuts (optional – walnuts or pecans)
¼ cup caramel sauce (for drizzling)
Instructions
Preheat oven to 350°F (175°C). Grease a baking dish.
Wash and core apples, leaving bottoms intact. Drizzle inside with lemon juice to prevent browning.
In a bowl, beat cream cheese and granulated sugar until smooth.
Add brown sugar, vanilla, cinnamon, and salt; mix well.
Stir in sour cream, then fold in graham crackers and nuts if using.
Spoon or pipe filling into apples. Place upright in the baking dish. Add leftover filling around them if desired.
Cover with foil and bake 25–30 minutes until apples are tender. Remove foil and bake another 10–15 minutes until tops are golden.
Cool for 10 minutes, then drizzle with caramel sauce. Serve warm, optionally with ice cream or whipped cream.
Notes
Granny Smith and Honeycrisp apples work best for holding shape and balancing sweetness.
Prep filling a day ahead, then stuff apples just before baking.
Skip caramel before storing leftovers; add fresh drizzle before serving.
For extra indulgence, serve with vanilla ice cream or spiced whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American