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White platter with Caramel Cheesecake Apples

Caramel Cheesecake Apples

  • Author: (By Lee Clayton Roper)
  • Yield: 4 servings 1x
  • Category: desserts, easy entertaining, make ahead, gluten free

Description

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.


Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 350 degrees. Lightly butter or line with parchment paper an 8 by 8-inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

© A Well-Seasoned Kitchen ®