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. The only way to serve up cheesecake during the fall: in an apple.
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 cook Cheesecake stuffed apples using 8 ingredients and 5 steps. Here is how you achieve it.
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.
An apple is filled with a cinnamon cheesecake center. I used a Braeburn apple but any variety will work. In a small bowl, combine the cream cheese and sugar. Mix well, add the egg and vanilla extract, and stir thoroughly until smooth. Cheesecake Stuffed Baked Apples ~ An apple a day keeps doctor away!