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Caramel Pecan Cheesecake Stuffed Baked Apples

caramel pecan cheesecake stuffed baked apples - featured image
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These baked apples are stuffed with a creamy cheesecake filling, topped with gooey caramel and toasted pecans for a comforting, easy fall dessert. Perfect for cozy evenings or holiday gatherings, they combine the best flavors of apple crisp, cheesecake, and caramel sauce in one fuss-free treat.

Ingredients

Scale
  • 4 large baking apples (Honeycrisp, Granny Smith, Fuji, or Gala)
  • 1 tablespoon lemon juice
  • 8 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup granulated sugar (or coconut sugar)
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/3 cup caramel sauce (store-bought or homemade)
  • 1/4 cup pecans, toasted and chopped
  • 1/2 teaspoon ground cinnamon
  • Pinch of sea salt (optional, for salted caramel)

Instructions

  1. Wash and dry apples. Using an apple corer or sturdy teaspoon, hollow out the center, leaving about 1/2 inch at the bottom. Brush inside of each apple with lemon juice. Set apples upright in a baking dish.
  2. In a mixing bowl, beat cream cheese until smooth. Add sour cream, sugar, egg, and vanilla extract. Mix until creamy and well combined, with no lumps.
  3. Spoon or pipe cheesecake filling into each apple cavity, filling almost to the top.
  4. In a small bowl, combine caramel sauce, chopped toasted pecans, cinnamon, and sea salt (if using). Stir until pecans are coated.
  5. Spoon the caramel pecan mixture over the cheesecake filling in each apple.
  6. Preheat oven to 350°F (175°C). Cover apples loosely with foil and bake for 30-35 minutes, or until apples are soft and filling is set. Remove foil in last 10 minutes to let tops brown.
  7. Let apples cool for at least 10 minutes before serving. Drizzle extra caramel on top if desired.

Notes

For best results, use firm apples and toast pecans before adding. You can prep apples ahead and bake when ready. For nut-free, use seeds or granola instead of pecans. If apples brown too fast, tent with foil and lower oven temperature slightly. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: baked apples, fall dessert, caramel, pecan, cheesecake, stuffed apples, easy dessert, gluten-free, apple recipe

Find it online: https://jodierecipes.com/caramel-pecan-cheesecake-stuffed-baked-apples-easy-fall-dessert-recipe/