Caramel Cheesecake Apples combine together two of my favorite sweet treats – caramel apples and cheesecake – into one scrumptious dessert. Easy enough for every day, elegant enough for entertaining!
Years ago, I was given a recipe for apples that were stuffed with a cheesecake mixture and then baked. They were delicious and I made them often! They were very easy to prepare and could be made ahead (my favorite type of dessert). Unfortunately, somewhere along the way, I lost the recipe. So, the other day when I saw all these bright, shiny, fresh red apples at the grocery store, I decided to create my own version – and these Caramel Cheesecake Apples are the result.
Stemmed, cored and hollowed out fresh apples (I recommend using Gala, Pink Lady or Braeburn) are filled with the batter for my mom’s Cheesecake Squares (with a few minor changes) and then baked. Once cooled a bit, they’re finished off with caramel sauce and toasted chopped walnuts. OMG, so good!
The caramel sauce and nuts on top hide the cheesecake stuffing, so it’s a surprise when you (or your guests) cut into the apple! Caramel Cheesecake Apples are easy to prepare, can be made ahead and are a perfect fall dessert.
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Caramel Cheesecake Apples
Caramel Cheesecake Apples combine together two of my favorite sweet treats – caramel apples and cheesecake – into one scrumptious dessert. Easy to prepare, and can be made ahead, too.
- Yield: 4 servings 1x
- Category: desserts, easy entertaining, make ahead, gluten free
- 4 large Gala, Pink Lady or Braeburn apples
- 8 ounces cream cheese, at room temperature
- 1/4 cup sugar
- 1 large egg
- 2 tablespoons whole milk
- 2 tablespoons fresh lemon juice
- 1 heaping teaspoon lemon zest
- 1 teaspoon vanilla
- Ground cinnamon
- Caramel sauce (for purchased, I like Mrs. Richardson’s brand), warmed
- Toasted chopped walnuts
- Preheat oven to 350 degrees. Lightly butter or line with parchment paper an 8 by 8-inch baking dish.
- Cut a small slice (around 1/4-inch) off the top of each apple. If an apple is not sitting straight, carefully slice a small piece off of the bottom to level (otherwise the filling might run out). Scoop out the stem, core and some of the pulp from inside, leaving around a 1/4-inch thick skin. Leave the bottom intact! Each apple cavity should hold at least 1/3 cup (check by filling with 1/3 cup water). Set aside.
- Using an electric mixer with the paddle attachment, blend together the cream cheese and sugar until creamy and smooth. With the machine running, add the egg, then the milk, lemon juice, zest and vanilla. Beat until well mixed, scraping down the sides as needed.
- Place 1/3 cup of filling in each apple and place in prepared baking dish. Sprinkle with cinnamon and bake for 45 to 50 minutes or until filling is set (firm to the touch). Remove from oven and bring to room temperature. Let sit at room temperature for at least an hour.
- To serve, drizzle with warm caramel sauce and sprinkle with walnuts. Pass additional sauce on the side.
Note: the filling will rise and bubble out the top of the apples, then settle back in as they cool. This is normal!