Cheesecake-Stuffed Baked Apples

Name: Cheesecake-Stuffed Baked Apples
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 6 stuffed apples, 6 serving(s)
Ingredients: 5 slices cinnamon-raisin bread, toasted; 1 (8 ounce) package cream cheese, at room temperature; 1 medium egg; 1 cup chopped pecans, divided; 3 tablespoons light brown sugar, divided; 3 tablespoons butter or 3 tablespoons margarine, at room temperature; 6 medium apples, preferably Gala; 1 cup apple juice; 1/4 cup honey

⏱ 75 mins 🍽 6 stuffed apples, 6 serving(s) 🏷 Dessert

This delightful dessert features whole apples cored and stuffed with a rich filling made from cream cheese, cinnamon raisin breadcrumbs, pecans and brown sugar. Topped with a buttery crumble, they are baked in a honey and apple juice syrup until tender. The resulting pan juices are then reduced into a thick, glossy sauce to serve alongside. It's a comforting and impressive treat that can be adapted with lighter ingredients if preferred.

Ingredients

5 slices cinnamon-raisin bread, toasted
1 (8 ounce) package cream cheese, at room temperature
1 medium egg
1 cup chopped pecans, divided
3 tablespoons light brown sugar, divided
3 tablespoons butter or 3 tablespoons margarine, at room temperature
6 medium apples, preferably Gala
1 cup apple juice
1/4 cup honey

Method

Set your oven to heat to 350 degrees F.
Pulse the toasted cinnamon raisin bread in a food processor to create medium coarse crumbs. Mix one cup of these crumbs with the cream cheese, egg, half a cup of pecans and two tablespoons of brown sugar in a bowl. Set this filling aside.
In another bowl, combine the leftover breadcrumbs, remaining pecans and the last tablespoon of sugar with the butter to make the topping. Set this aside too.
Slice off the top quarter of each apple. Use a knife to core them, being careful not to cut through the base. Enlarge the central cavity slightly with a spoon or melon baller.
Spoon the cream cheese filling into each apple, piling it up slightly. Pat some of the pecan crumb mixture onto the top of each filled apple. Arrange the apples in a 13x9 inch baking dish without greasing it.
Whisk the apple juice and honey together and pour this mixture over and around the apples in the dish. Cover the dish with foil and bake until the apples are just tender, which should take about 40-45 minutes. Baste the apples with the pan juices two or three times during baking. Let them cool for at least 10 minutes once baked.
While the apples cool, pour the liquid from the baking pan into a saucepan. Bring it to a boil and cook for roughly 3 minutes until it thickens into a syrup. Serve the warm apples with this syrup drizzled over.

Nutrition (per serving)

Sodium253400 mg

Recipe details

CategoryDessert

AuthorReefbubbles