Best Cheesecake Stuffed Apples Recipes

CHEESECAKE-STUFFED APPLES

Steps:

• Mix together the cream cheese, 2/3 cup sugar and vanilla with a rubber spatula in a medium bowl until completely smooth with. Add the eggs and stir until completely combined.
• Arrange a rack in the center of the oven and preheat to 300 degrees F. Cut a 1/4-inch off the top of each apple and use a melon baller or teaspoon to remove the stem and core and to hollow out about 2/3 of the apple leaving 1/2-inch of flesh around the edge (reserve the removed apples for applesauce or smoothies). Fill each apple with cheesecake batter just below the rim. Wipe away any drips or spills off the outside and top of the apple before baking. Arrange apples in a 9-by-13-inch baking pan and bake until the apples are soft but still hold their shape and have not split, 45 to 50 minutes. Let cool completely before serving.
• Meanwhile, pulse together the graham crackers, cinnamon and remaining 2 tablespoons sugar in a food processor until fine crumbs. Add butter and process until combined.
• Divide apples among small serving plates and top each with a generous drizzle of caramel and sprinkles or graham cracker mixture and chopped walnuts.

CHEESECAKE-STUFFED BAKED APPLES

Steps:

• Preheat oven to 350 degrees F.
• In food processor process raisin bread until medium-coarse crumbs form. In bowl combine 1-cup crumbs, cream cheese, egg, 1/2-cup pecans and 2 tablespoons sugar; reserve.
• In separate bowl combine remaining crumbs, pecans and sugar with butter; reserve.
• Cut top 1/4 of each apple. With knife remove apple cores (without removing bottom) With spoon or melon baller scoop some extra apple from hole in center to make slightly larger.
• Fill each apple with cream cheese mixture, mounding on top. Press some of pecan-crumb mixture onto tops. Place apples in ungreased 13"x9" baking pan.
• Stir together juice and honey; pour over apples and into pan. Cover with foil; bake until just tender; spooning juices over apples 2-3 times during baking time. Bake approximately 40-45 minutes. Cool at least 10 minutes before serving.
• Meanwhile, in pot over high heat bring liquid from pan to boil. Cook until thickened, 3 minutes approximately Serve apples with syrup.

CHEESECAKE STUFFED BAKED APPLES

Steps:

• Chop the tops of the apples off and scoop out the insides. Discard the core and seeds.
• In a medium bowl cream together cream cheese and sugar until smooth. Mix in vanilla, egg, and cinnamon until smooth. Fill each of the apples ⅔ full with the cheesecake mixture.
• Place filled apples on a baking sheet (make sure they aren't touching) and bake at 350 for 20-25 minutes until cheesecake filling is set. Transfer to a plate and place in the fridge until completely cooled.
• Serve apples at room temperature or chilled. If desired, top with caramel sauce, graham cracker crumbs, and pecans.

CHEESECAKE STUFFED APPLES RECIPE - (4.2/5)

Steps:

• Mix the cream cheese and sugar together. Fold the cream cheese mixture into the whipped cream and refrigerate until ready to use. Slice your apples in half and carefully scoop out the insides, leaving an edge of the pulp before the skin. Rub lemon juice on the pulp of your apple to keep it white. Remove seeds from the scooped out apple and chop up the rest. Cook the chopped apple in a small stock pot over medium high heat with a little water. Once the apples start to soften, stir in your cinnamon and cook until you reach the consistency of apple pie filling. Fill your apple "cups" with the cheesecake filling so that it is level. Top with small spoonful of cooked apple, a sprinkle of chopped pecans and a drizzle of caramel sauce. Enjoy!