A new way to eat baked apples – Cheesecake Stuffed Apples filled with walnuts and caramel sauce. Small batch recipe makes 4 apples as a dessert for two people.
Happy (Almost) Fall!
Although to be honest, I’ve been ready for fall since Labor Day when Dad and I usually pick a peck of apples like we do every year.
I forgot to weigh the bag, but we like to say “this weighs more than the cat!” It usually doesn’t but it’s still fun to play.
The first thing I made when we got home was my Homemade Apple Turnovers.
Then I started thinking about my Cheesecake Stuffed Peaches.
That recipe is so popular for summer, how can I recreate it for fall?
Baked apples are pretty common, usually stuffed with butter, cinnamon, and nuts. Why not take it one step further with Cheesecake Stuffed Apples?
The apples are cored then stuffed with a caramel cheesecake filling and walnuts.
It’s the ideal apple recipe to get a full serving size of fruit while also indulging in dessert.
Ingredients For Cheesecake Stuffed Apples
Ready to make your caramel filled apples with cheesecake? Start gathering the following ingredients:
- Apples: Use a good baking apple that’ll hold up in the oven (more on that below).
- Cream cheese: Use a full-fat block of cream cheese for best results. Low fat, fat free, or whipped may result in a watery filling.
- Sugar: Sweetens the cheesecake filling.
- Egg: Since cheesecake is technically a custard, you need an egg for a smooth and creamy texture.
- Caramel sauce: Use homemade caramel sauce or a store-bought jar.
- Vanilla: Brings out the other flavors, much like salt does.
- Walnuts: Adds a salty, crunchy texture
- Graham cracker crumbs: Since most cheesecakes have a crust, the graham cracker crumbs on top tie it all together.
What are good apples for stuffing?
The hardest part about making cheesecake stuffed apples is deciding which apples to use for baking.
You want to use a variety that can hold up to baking. That means no red delicious, which is only good for snacking.
I used gala apples in my recipe. Other varieties you can use are Fuji, Jonagold, and Cortland.
How To Core Apples
Although an apple corer isn’t necessary, it makes stuffing apples so much easier.
I’ve been in the market to buy a new corer since my last one got all bent up, but it seems like most stores don’t carry them.
They had the circular one that cores and slices at the same time, but that’s not going to help me with baked apples.
I eventually went to a local kitchen store and bought this apple corer (affiliate link) but didn’t expect it to be that difficult to find.
All of that to say if you don’t have or want to deal with a corer, you can most certainly use a knife to cut out the center.
Learn how to core an apple with a knife from The Kitchn.
How To Make Cheesecake Stuffed Apples
First, prep your cheesecake apples by coring the centers then place in an 8×8 square pan or a mini casserole dish. You want to make sure your pan is small enough so the apples don’t fall over and spill.
Next, make your caramel cheesecake filling. Beat together the cream cheese and sugar until light and fluffy then beat in the egg, caramel, sauce and vanilla. Add the walnuts.
Spoon your filling into the center of each apple. If you find the openings aren’t large enough, carefully cut the hole wider with a paring knife.
Bake at 350F for about 20-25 minutes or until the centers are set. Serve warm with caramel sauce, chopped walnuts, and graham cracker crumbs on top.
Because of the perishable cheesecake filling, store leftover baked apples in the fridge for up to 5 days.
When To Serve Cheesecake Stuffed Apples
You don’t need a special occasion to serve your caramel stuffed apples with cheesecake! Whip them up after picking apples at the orchard or at the farmer’s market.
More Apple Cheesecake Recipes
Loved your cheesecake apples? Here are more recipes for apple cheesecake:
- 4 baking apples such as Gala or Fuji, cored
- 4 ounces (1/2 block or 4 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1/4 cup caramel sauce plus more for drizzle (homemade or store bought)
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts plus more for garnish
- Graham cracker crumbs, for garnish
- Preheat oven to 350F. Have an 8x8 baking pan or small casserole dish large enough to hold 4 apples ready.
- In a large mixing bowl on medium-high speed (using paddle attachment if using stand mixer), beat together the cream cheese and sugar until light and fluffy, about 2-3 minutes.
- Scrape down the bowl then beat in the egg. Once incorporated, beat in the caramel sauce and vanilla then add the walnuts.
- Place the apples in the baking pan then spoon the filling into each apple.
If the centers are too small for stuffing, cut the opening bigger with a small knife, being careful not to cut too close to the edge.
- Bake 20-25 minutes or until the center is set (it may still wiggle a little when shaken but should be firm when touched). Serve warm with caramel sauce, chopped walnuts, and graham cracker crumbs.
Store in the refrigerator for up to 5 days.
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