What could be better than baked apples that are overflowing with a creamy cheesecake filling? These Cheesecake-Stuffed Baked Apples will fill your entire home with a cozy, spicy aroma as the apples bake.
8large Granny Smith apples, or your favorite tart apple
1/4cupunsalted butter, divided use
3/4tsp. ground cinnamon, divided use
1/4tsp.ground nutmeg
1/8 tsp. ground nutmeg
3/4cupcrushed peppernut cookies, such as Prairy Traditional Pfeffernuse Cookies
3/4cupgranulated sugar
1tsp. vanilla extract
Caramel sauce, for drizzling to serve
Instructions
In a large mixing bowl, place the cream cheese; crack 2 large eggs in with the cream cheese, letting both ingredients sit at room temperature until the cream cheese is softened, about 1 hour.
Preheat the oven to 350 degrees F.
Cut 1/4 inch off the top of the apples. Use a melon baller to hollow out the inside of eaach apple, leaving 1/2 inch of flesh around the bottom and edges.
In a small mixing bowl, melt 4 tablespoons of the unsalted butter. Transfer 2 tablespoons of the melted butter to a separate bowl, then add 1/4 teaspoon of the ground cinnamon and 1/8 teaspoon of the ground nutmeg, stirring to combine. Generously brush the inside flesh of each apple with this mixture. Transfer the apples to a parchment-lined baking sheet.
Add 3/4 cup of the peppernut crumbs to the remaining 2 tablespoons of melted butter, stirring until combined. Sprinkle a heaping teaspoon of the prepared peppernut mixture into each apple; set aside the remaining mixture.
Add the granulated sugar, vanilla extract, and the remaining 1/2 teaspoon ground cinnamon along with the remaining 1/4 teaspoon ground nutmeg to the cream cheese and eggs in the mixing bowl, beating together until smooth. Carefully spoon the prepared filling into each apple until filled to 1/2-inch from the top.
Bake the apples on the center rack of the oven, uncovered, until the apples are softened and the filling is golden brown on top, 30 to 35 minutes. Let cool completely before serving.
When ready to serve, sprinkle with the reserved peppernut mixture over the cheesecake filling in each apple, then drizzle with warm caramel sauce.