Ingredients
For the Apples:
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4 large firm apples (Honeycrisp, Fuji, or Granny Smith work well)
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1 tablespoon lemon juice (to prevent browning)
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1 teaspoon cinnamon
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1 tablespoon brown sugar
For the Cheesecake Filling:
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8 oz cream cheese, softened
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¼ cup powdered sugar
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1 teaspoon vanilla extract
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1 egg yolk (optional, for a firmer baked texture)
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Pinch of salt
Topping Ideas (Optional):
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Crushed graham crackers
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Streusel topping (see note)
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Caramel sauce
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Chopped nuts (pecans or walnuts)
Instructions
1. Prepare Apples:
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Preheat oven to 350°F (175°C).
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Slice off the tops of the apples and scoop out the core and flesh using a spoon or melon baller, creating a “bowl” — leave about ½ inch of apple wall around the edges.
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Brush the inside of each apple with lemon juice, then sprinkle with cinnamon and brown sugar. Set aside.
2. Make Cheesecake Filling:
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In a bowl, beat cream cheese until smooth.
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Add powdered sugar, vanilla, egg yolk (if using), and salt. Mix until creamy and well combined.
3. Stuff the Apples:
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Spoon the cheesecake filling evenly into the hollowed apples. Do not overfill — leave a little room for expansion.
4. Bake:
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Place stuffed apples in a baking dish. Add a bit of water (about ¼ inch) to the bottom of the dish to keep them moist.
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Bake uncovered for 25–35 minutes, or until apples are tender and cheesecake is set.
5. Add Toppings & Serve:
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Remove from oven and let cool slightly.
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Sprinkle with crushed graham crackers, drizzle with caramel, or top with streusel or nuts.
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Serve warm or chilled. Delicious with vanilla ice cream or whipped cream!
Streusel Topping (Optional)
Mix together:
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¼ cup flour
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2 tablespoons brown sugar
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2 tablespoons cold butter, cubed
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¼ teaspoon cinnamon
Blend with fingers or fork until crumbly. Sprinkle over apples during the last 10–15 minutes of baking.
Tips
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Want less sugar? Skip the egg yolk and just chill the filled apples instead of baking.
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Great for make-ahead: bake and store in the fridge, then reheat gently.
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For a boozy twist, brush the inside with bourbon or spiced rum before filling.