Ingredients:
For the Apples:
4 large apples (Honeycrisp, Fuji, or Granny Smith work well)
1 tablespoon lemon juice (to prevent browning)
1 tablespoon butter (melted)
2 teaspoons cinnamon
1 tablespoon brown sugar
For the Cheesecake Filling:
8 oz cream cheese (softened)
¼ cup sour cream
¼ cup sugar
1 teaspoon vanilla extract
1 large egg yolk
Pinch of salt
For the Crumble Topping:
¼ cup all-purpose flour
¼ cup brown sugar
¼ teaspoon cinnamon
2 tablespoons butter (cold, cubed)
¼ cup rolled oats (optional for added texture)
For Garnishing:
Caramel sauce (optional)
Whipped cream (optional)
Instructions:
Step 1: Prepare the Apples
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Core the Apples:
Using an apple corer or a sharp knife, remove the core and seeds of the apples, leaving about ½-inch of the base intact so the filling doesn’t leak out.
Use a spoon to scoop out some of the apple’s flesh to create a larger cavity for the cheesecake filling. Be careful not to puncture the apple’s base.
Brush and Season the Apples:
Lightly brush the inside of the apples with lemon juice to prevent browning.
In a small bowl, mix together the melted butter, cinnamon, and brown sugar. Brush this mixture on the inside and outside of the apples for a caramelized flavor.
Step 2: Make the Cheesecake Filling
Combine Ingredients:
In a medium mixing bowl, beat the softened cream cheese until smooth.
Add the sour cream, sugar, vanilla extract, egg yolk, and a pinch of salt. Beat the mixture until it’s creamy and well-combined.
Fill the Apples:
Spoon the cheesecake mixture into the hollowed-out apples, filling each about ¾ of the way full to leave room for the topping.
Step 3: Prepare the Crumble Topping
Make the Crumble:
In a small bowl, mix together the flour, brown sugar, and cinnamon.
Add the cold butter cubes and use your fingers or a fork to crumble the mixture until it resembles coarse crumbs.
Stir in the rolled oats (if using) for added texture.
Top the Apples:
Generously sprinkle the crumble mixture over the cheesecake filling in each apple, pressing down lightly so it adheres.
Step 4: Bake the Apples
Bake:
Place the stuffed apples in a baking dish and cover them loosely with aluminum foil.
Bake in the preheated oven for 25-30 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the apples are tender and the crumble is golden brown.
Cool Slightly:
Allow the apples to cool for 5-10 minutes before serving. This will allow the cheesecake filling to set a bit.
Step 5: Serve
Optional Toppings:
Drizzle the baked apples with caramel sauce for an extra touch of sweetness.
Add a dollop of whipped cream or a scoop of vanilla ice cream for a complete dessert experience.
Tips for Success:
Apple Variety:
Choose apples that hold their shape when baked, such as Honeycrisp or Granny Smith. Softer apples like McIntosh might collapse during baking.
Avoid Overfilling:
Make sure to leave a little room at the top of the apple after adding the cheesecake filling so the crumble topping can sit neatly on top.
Adjust Baking Time:
Depending on the size of your apples, the baking time might vary. Check the apples by poking them with a knife or fork; they should be tender but not mushy.
Make-Ahead Option:
You can prepare the apples and cheesecake filling a day in advance. Store the filled apples in the refrigerator, covered with plastic wrap, and add the crumble just before baking.
Why You’ll Love This Recipe:
Perfectly Balanced Flavors:
The tartness of the baked apple contrasts beautifully with the rich, creamy cheesecake filling, while the buttery crumble adds the perfect crunch.
Warm and Cozy Dessert:
This is the ultimate autumn dessert, offering warmth and comfort in every bite. It’s like apple pie and cheesecake combined!
Versatile Serving Options:
These stuffed baked apples are elegant enough for a dinner party, yet simple enough to make for a family dessert.
