Baked Apple Cheesecake (Print-Friendly Version)
# What You'll Need:
→ Filling
01 -
4 big, crisp apples—think Honeycrisp or Granny Smith
02 -
200 grams (8 ounces) of soft cream cheese
03 -
1 teaspoon vanilla, real deal
04 -
1/2 teaspoon cinnamon, ground up
05 -
50 grams (1/4 cup) white sugar
→ Topping
06 -
1/4 teaspoon cinnamon (ground)
07 -
30 grams (2 tablespoons) melted unsalted butter
08 -
60 grams (1/2 cup) crushed graham crackers
→ Finishing
09 -
1 tablespoon lemon juice, fresh squeezed
# Step-by-Step Directions:
01 -
Give the apples about 5 to 10 minutes to settle before you dig in. If you want, top with ice cream or pour on caramel. Enjoy them warm.
02 -
Slide the apples into your hot oven for about 25 to 30 minutes. They're ready when the topping turns golden and crunchy, and the apples are soft but not mushy.
03 -
Set your filled apples in a baking pan. Splash the top with a little lemon juice to boost flavor and keep them looking good.
04 -
Scoop the crumbly mixture on each stuffed apple, gently pressing so it sticks and makes a nice cover.
05 -
Grab a fresh bowl, stir together the graham cracker bits, melted butter, and a pinch of cinnamon until you get a sandy mix.
06 -
Pack the cream cheese filling inside each apple, squeezing it in tight so it bakes up just right.
07 -
Mix up cream cheese, sugar, a bit of cinnamon, and some vanilla in a bowl. Beat until fluffy and smooth.
08 -
Rinse those apples well. Use a paring knife or melon baller to hollow them out—don't go all the way through or the filling will fall out.
09 -
Crank up the oven to 190°C (375°F) and let it totally heat up while you prep the apples.
# Helpful Notes:
01 -
A melon baller scoops perfect apple holes, but leave a base or the filling will spill.
02 -
Soft cream cheese helps everything mix up extra creamy and smooth.
03 -
Swap in gluten-free graham crackers if you need to avoid gluten.