How do you hollow out apples?

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. (I like to use a melon baller.) Leave the bottom of the apple intact.

What apples are best for baking?

What apples to use for baking depends entirely on what you are making. For this recipe, I recommend using Fuji, Honeycrisp, Jonathan, Cortland or Braeburn apples.

How long do baked apples last in the fridge?

These stuffed apples are best if eaten within 24 hours of baking, as the apples can start to break down.

Should I peel apples before baking?

When stuffing and/or baking whole, definitely don’t peel them. They would look very unattractive and could fall apart.

How do you know if an apple is baked through?

For this recipe, you know the apples are done when the filling is set, or firm to the touch.

Caramel Stuffed Cheesecake Apples - A Well-Seasoned Kitchen®

Ingredients

Scale

4 large fresh red apples – Fuji, Honeycrisp, Jonathan, Cortland or Braeburn
8 ounces cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg
2 tablespoons whole milk
2 tablespoons fresh lemon juice
1 heaping teaspoon lemon zest
1 teaspoon vanilla extract
Ground cinnamon
Prepared caramel sauce (for purchased, I like Mrs. Richardson’s brand), warmed
Toasted chopped walnuts

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Instructions

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 45 minutes to 1 hour.
To serve, drizzle with warm caramel sauce and sprinkle with walnuts. Pass additional sauce on the side.

Notes

Note: the filling will rise and bubble out the top of the apples, then settle back in as they cool. This is normal!

Author: Lee Clayton Roper
Category: desserts, easy entertaining, make ahead, gluten free