Cheesecake stuffed apples. These cheesecake-stuffed, caramel-drizzled apples boast all the flavor and texture — but none of the stress — of traditional cheesecake (no water baths here!). You'll simply beat together a cream. Garnish with cinnamon and crushed graham crackers and serve.

These mouthwatering Cheesecake Stuffed Apples combine the tartness of fresh apples with a smooth and creamy filling. Top with toasted pecans and caramel sauce for the ultimate snack or dessert! I made an Apple Pie CAKE twice this week; I also worked on that Apple Bacon Salad, some caramel dipped apples, as well, and now THIS - Lighter Caramel-Cheesecake Stuffed Baked Apples. you can have Cheesecake stuffed apples using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Cheesecake stuffed apples

It's 4 tbsp of melted butter.
It's 2 tbsp of brown sugar.
Prepare 1 tsp of cinnamon.
It's 4 of baking apples, tops sliced, insides scooped.
You need 2 blocks of cream cheese, softened.
Prepare 1/2 cup of powdered sugar.
It's 1/2 tsp of vanilla extract.
It's of crushed graham for dusting.

These cheesecake stuffed baked apples are as delicious at room temperature or chilled as they are fresh out of the oven. Whatever your preference, there is no way you're getting it wrong. Fill your apple "cups" with the cheesecake filling so that it is level. Top with small spoonful of cooked apple, a sprinkle of chopped pecans and a drizzle of caramel sauce.

Cheesecake stuffed apples step by step

Heat oven to 350°.
In small bowl mix together butter, brown sugar and cinnamon.
Placed apples in baking dish and brush on apples. Bake for 20 minutes.
Meanwhile in large bowl, beat cream cheese, sugar, and vanilla until creamy. Spoon mixture into stuffed apples and bake for 10 mins..
Garnish with cinnamon and crushed graham crackers.

This cheesecake will please both the apple and cheesecake lovers. A gingersnap crust is a perfect base for this delectable dessert. The apples are a tasty surprise hiding in the middle. In a small bowl, combine the cream cheese and sugar. Serve this recipe for breakfast as is, or add a scoop of ice cream to make it dessert table-ready.