Cheesecake Stuffed Baked Apples (Print Version)

# Ingredients:

→ Apples

01 - 4 firm apples, such as Granny Smith or Honeycrisp, washed and cored with bottoms left intact
02 - 1 tablespoon lemon juice

→ Cheesecake Filling

03 - 8 ounces cream cheese, softened to room temperature
04 - 1/4 cup granulated sugar
05 - 1 teaspoon vanilla extract
06 - 1 teaspoon cinnamon

→ Topping

07 - 1/2 cup graham cracker crumbs
08 - 2 tablespoons butter, melted

# Instructions:

01 - Preheat the oven to 375°F (190°C) to ensure even baking.
02 - Wash apples thoroughly and core them, leaving the bottom intact to form a well for the filling.
03 - In a mixing bowl, blend softened cream cheese, sugar, vanilla extract, and 1/2 teaspoon of cinnamon until creamy and smooth.
04 - Spoon the cheesecake filling into each apple cavity, gently pressing to ensure each apple is well-stuffed.
05 - Combine graham cracker crumbs, melted butter, and the remaining 1/2 teaspoon of cinnamon in a separate bowl, mixing until evenly moistened.
06 - Sprinkle the crumb mixture over the filled apples, pressing lightly so the topping adheres.
07 - Set stuffed apples in a baking dish and drizzle with lemon juice to prevent browning and enhance flavor.
08 - Bake in the preheated oven for 25–30 minutes until apples are tender yet hold their shape and filling is set.
09 - Allow apples to cool slightly before serving to let the filling firm up. Serve with vanilla ice cream or caramel sauce if desired.

# Notes:

01 - Opt for firm apple varieties to prevent collapse during baking and achieve balanced tartness.
02 - Avoid overfilling apples to leave room for the crumb topping.
03 - Check apple doneness by inserting a toothpick into the side; it should glide in easily but the apples should not be mushy.

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