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Caramel Pecan Cheesecake Stuffed Baked Apples

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Warm baked apples filled with creamy cheesecake, gooey caramel, and crunchy pecans make this easy fall dessert a show-stopping treat. Perfect for cozy nights, holiday gatherings, or when you want a comforting, crowd-pleasing sweet with minimal fuss.

Ingredients

Scale
  • 4 large baking apples (Honeycrisp, Fuji, or Granny Smith)
  • 1 tablespoon lemon juice
  • 6 ounces cream cheese, softened
  • 3 tablespoons granulated sugar
  • 2 tablespoons sour cream (or Greek yogurt)
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg yolk
  • 1/2 cup chopped pecans, toasted
  • 1/3 cup caramel sauce (store-bought or homemade)
  • 1/4 teaspoon sea salt (optional)
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon ground cinnamon (optional, for topping)
  • Whipped cream or vanilla ice cream (for serving, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter or nonstick spray.
  2. Wash and dry apples. Slice off the tops (about 1/2 inch) and use a melon baller, spoon, or paring knife to scoop out the core and some flesh, leaving about 1/2 inch all around. Do not cut through the bottom. Drizzle inside of each apple with lemon juice.
  3. In a medium mixing bowl, beat cream cheese and sugar until smooth and fluffy (about 2 minutes). Add sour cream, vanilla extract, and egg yolk. Mix until just combined and creamy.
  4. Spoon 2–3 tablespoons of cheesecake mixture into each hollowed apple, leaving a little space at the top.
  5. Drizzle about 2 teaspoons caramel sauce into the center of each filled apple. Sprinkle a generous tablespoon of chopped pecans over each apple and gently press into the filling. Optionally, sprinkle sea salt and cinnamon on top.
  6. Drizzle each apple with melted butter (about 1/4 tablespoon per apple).
  7. Place apples in the prepared baking dish. Add 2 tablespoons water to the bottom of the dish.
  8. Bake for 30–40 minutes, or until apples are tender and cheesecake filling is set but creamy. Start checking at 25 minutes for smaller apples.
  9. Let apples cool in the pan for at least 10 minutes before serving.
  10. Serve warm, drizzled with extra caramel sauce, more toasted pecans, and a dollop of whipped cream or scoop of vanilla ice cream if desired.

Notes

For best results, use firm apples like Honeycrisp, Fuji, or Granny Smith. Toasting pecans enhances their flavor. Don’t overfill apples to prevent bubbling over. If making ahead, stuff apples and refrigerate up to a day before baking. For dairy-free, use plant-based cream cheese and sour cream. Apples may slump as they bake—this is normal.

Nutrition

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

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