Cheesecake Stuffed Baked Apples
Baked Apples stuffed with a caramel cheesecake mixture and topped with nuts.
Servings: 5
Equipment
Ingredients
- 5 small apples cored and scooped out (do not cut all the way through)
- 6 ounces cream cheese softened, you can also use Neufchatel cheese
- 1 tablespoon caramel topping
- 1 medium egg
- ¼ cup granulated sugar or any sweetener of choice
- 1 teaspoon apple pie spice
- ¼ cup chopped nuts for topping, optional
- 1 teaspoon caramel for drizzling over the baked apples, optional
Instructions
- Prep. Preheat the oven to 350˚F. Lightly grease a baking sheet with cooking spray and set aside.
- Mix. Place the cream cheese, caramel topping, egg, sugar, and apple pie spice in your mixer's bowl; beat until smooth and creamy, about 3 to 4 minutes.
- Stuff the apples. Fill each apple 2/3-full with the cheesecake mixture. Do not fill to the top.
- Bake. Transfer the apples to the baking sheet and bake them for 22 to 25 minutes or until the cheesecake is set. Remove from oven and let cool.
- Serve. Transfer the apples to a serving plate, and if desired, top with chopped nuts and drizzle with caramel sauce before serving.
Notes
- Choose Firm Apples: Look for varieties like Honeycrisp or Granny Smith to hold the filling without getting mushy. When coring, don’t cut through to the bottom.
- Room Temp Cream Cheese: Ensure a creamier filling by using cream cheese that's at room temperature. You can also use reduced-fat versions if desired.
- Monitor Baking Time: Apples should be tender but not overly soft; adjust cooking time accordingly.
- Customize Toppings: Feel free to experiment with different toppings like chocolate chips, ice cream, or whipped cream.
Nutrition
Calories: 300kcal | Carbohydrates: 37g | Protein: 5g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 67mg | Sodium: 137mg | Potassium: 250mg | Fiber: 4g | Sugar: 30g | Vitamin A: 591IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 1mg
