Cheesecake-Stuffed Baked Apples (Printable Version)
# What You'll Need:
→ Filling
01 -
4 large firm apples such as Granny Smith or Honeycrisp
02 -
200 grams (8 ounces) cream cheese, softened
03 -
50 grams (1/4 cup) granulated sugar
04 -
1 teaspoon pure vanilla extract
05 -
1/2 teaspoon ground cinnamon
→ Topping
06 -
60 grams (1/2 cup) graham cracker crumbs
07 -
30 grams (2 tablespoons) unsalted butter, melted
08 -
1/4 teaspoon ground cinnamon
→ Finishing
09 -
1 tablespoon freshly squeezed lemon juice
# How to Make It:
01 -
Set oven to 190°C (375°F) and allow it to fully preheat before preparing apples.
02 -
Wash apples thoroughly. Using a melon baller or paring knife, core each apple to create a well, leaving the bottom intact to hold the filling.
03 -
In a mixing bowl, blend softened cream cheese, granulated sugar, vanilla extract, and 1/2 teaspoon ground cinnamon until smooth and airy.
04 -
Spoon the cheesecake mixture into the cored apples, packing the filling tightly to avoid gaps during baking.
05 -
In a separate bowl, mix graham cracker crumbs, melted butter, and 1/4 teaspoon cinnamon until the mixture forms the texture of wet sand.
06 -
Divide the crumb mixture evenly over the filled apples, gently pressing to create a crust-like layer.
07 -
Place stuffed apples into a baking dish and drizzle lemon juice over the tops to preserve color and enhance flavor.
08 -
Bake in the preheated oven for 25–30 minutes, or until apples are tender but maintain their shape, and the crumb topping is golden and crisp.
09 -
Let baked apples cool for 5–10 minutes before serving to allow the filling to set. Serve warm, optionally with ice cream or a drizzle of caramel sauce.
# Additional Tips:
01 -
Use a melon baller for neat apple wells; avoid puncturing the base to prevent filling leakage.
02 -
Ensure cream cheese is completely softened for a smooth and creamy filling texture.
03 -
For gluten-free adaptation, substitute regular graham crackers with certified gluten-free options.