Ingredients
Scale
- 4 medium-sized apples (such as Granny Smith or Honeycrisp)
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 1/4 cup crushed graham crackers (optional, for texture)
- 1 tbsp brown sugar (for sprinkling on top)
- 2 tbsp butter (optional, for added richness)
- Caramel sauce (optional, for drizzling)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare the apples: Wash the apples and cut off the tops. Use a melon baller or a small spoon to core each apple, making sure to leave the bottom intact to hold the filling.
- Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the sour cream, granulated sugar, vanilla extract, cinnamon, and nutmeg. Mix until well combined and creamy. If you’re using crushed graham crackers, fold them into the mixture for added texture.
- Stuff the apples: Carefully spoon the cheesecake filling into the hollowed-out apples, packing it tightly. Leave a little room at the top to avoid overflow during baking.
- Prepare the baking dish: Place the stuffed apples into a baking dish. If you like, add small pats of butter on top of each apple for extra richness. Sprinkle the tops with brown sugar for a caramelized finish.
- Bake the apples: Bake the stuffed apples in the preheated oven for 25-30 minutes or until the apples are tender but still holding their shape. The cheesecake filling should be slightly set, and the top should be golden brown.
- Optional step – Drizzle with caramel: After removing the apples from the oven, drizzle them with caramel sauce for added sweetness and richness.
- Serve and enjoy: Allow the apples to cool slightly before serving. They can be enjoyed warm or chilled for a refreshing dessert.