Cheesecake Baked Apples
Cheesecake Baked Apples. Hollowed out apples, filled with cheesecake and topped with an easy to make caramel sauce. The perfect dessert after a heavy holiday meal. This year serve three desserts in one! Baked Apples, Caramel Apples and Cheesecake!
This is the BEST way to serve Cheesecake
And why it’s my favorite Thanksgiving dessert.
- Super delicious
- No special pan required
- Easy to make
- Original way to serve cheesecake
- Make the day before Thanksgiving
- Easy to transport
- THREE desserts in one!
Let’s Make Cheesecake Baked Apples
- Preheat oven to 350°.
- Line a baking sheet with parchment paper.
What to look for when choosing the perfect apple
When choosing an apple for these Cheesecake Baked Apples you want an apple that is sweet, not too tart, crisp and can hold up well to baking. Like the Honeycrisp apple. Other options would be Northern Spy, Fuji, Cortland and Braeburn (just to name a few….there are thousands of varieties).
DID YOU KNOW?
You don’t have to use all the same apples in your apple pie? When using half the recipe of one variety and the other half another variety, you will be creating a delicious complex flavor and texture.
Cheesecake Baked Apples
Hollowed out apples, filled with cheesecake and topped with an easy to make caramel sauce. The perfect dessert after a heavy holiday meal.
Ingredients
For the Apples and Cheesecake Filling:
- 6 medium size Honey Crisp apple, hollowed out
- 1 (8 ounce) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon Apple Pie Spice
- 1 teaspoon vanilla extract
- 1 large egg
For the Easy Caramel Sauce:
- 1 cup Dulce de Leche (by Neslte)
- 4 tablespoons heavy whipping cream
- 1/2 cup toasted pecans, coarsely chopped
Instructions
For the Apples and Cheesecake Filling:
Preheat oven to 350°. Line a baking pan with parchment paper. Hollow out all 6 apples and place on prepared pan. In a medium mixing bowl whip the cream cheese until light and fluffy; add the sugar, apple pie spice, vanilla and egg. Mix until combined and creamy. Use an ice cream scoop to fill each hollowed apple. Bake 25 to 30 minutes or until the cheesecake filling is puffed. Cool on wire rack 30 minutes. Place in refrigerator 2 hours to cool completely or overnight.
For the Easy Caramel Sauce:
In a small saucepan add the Dulce de Leche and cream. Heat through DO NOT BOIL; stir in toasted pecans. Drizzle hot sauce over cooled baked apples.
ENJOY!
MORE DESSERTS TO IMPRESS!
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More Fall desserts to go with your Cheesecake Baked Apples. SLOW COOKER PUMPKIN SPICE LAVA CAKE and SOUTHERN BUTTER PECAN POUND CAKE.
My caramel sauce was enough for 12 apples!
Hi Rita, Maybe you didn’t use as much as I did. That’s okay…now you have extra for ice cream! 🙂