Cheesecake Stuffed Baked Apples (Print version)

Tender baked apples filled with creamy vanilla cheesecake and topped with buttery cinnamon graham crumbs.

# Ingredients:

For the apples

01 - 6 large firm baking apples, such as Granny Smith or Honeycrisp
02 - 2 tablespoons (28 g) unsalted butter, melted
03 - 1/2 teaspoon ground cinnamon
04 - 1/8 teaspoon ground nutmeg
05 - 1 teaspoon lemon juice

For the cheesecake filling

06 - 8 oz (225 g) full-fat cream cheese, softened
07 - 1/4 cup (50 g) granulated sugar
08 - 1 large egg yolk, room temperature
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon lemon juice
11 - 1/8 teaspoon fine salt

For the crumb topping

12 - 1/2 cup (55 g) graham cracker crumbs
13 - 2 tablespoons (25 g) light brown sugar
14 - 2 tablespoons (28 g) unsalted butter, melted
15 - 1/4 teaspoon ground cinnamon
16 - Caramel sauce, for serving

# Instructions:

01 - Heat the oven to 350°F. Line a small baking dish or rimmed baking pan with parchment paper.
02 - Cut a thin slice from the top of each apple. Use a melon baller or small spoon to remove the core and some flesh, leaving about 1/2 inch around the sides and bottom. Rub the cut surfaces lightly with lemon juice.
03 - Stir 2 tablespoons melted butter with cinnamon and nutmeg. Brush the mixture inside the hollowed apples and set them upright in the prepared pan.
04 - In a small bowl, mix graham cracker crumbs, brown sugar, melted butter, and cinnamon. Spoon about 1 tablespoon into the bottom of each apple and reserve the rest for topping.
05 - Beat softened cream cheese, granulated sugar, egg yolk, vanilla, lemon juice, and salt until smooth. Do not overbeat once the mixture is creamy.
06 - Spoon the cheesecake filling into the apples, stopping just below the rim. Bake for 28-34 minutes, until the apples are tender and the filling is puffed and mostly set.
07 - Cool the apples for 10 minutes. Top with the remaining graham crumbs and drizzle with caramel sauce before serving.

# Good to know:

01 - Best served warm after a 10 minute rest.
02 - Use firm apples so they hold their shape while baking.
03 - Keep extra crumb topping separate if storing leftovers.

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