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Caramel Cheesecake Apples

Caramel Cheesecake Apples

  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 70 minutes
  • Yield: 8 Caramel Cheesecake Apples 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free
  • Diet: Kosher


Caramel Cheesecake Apples are a delectable and indulgent perfect end to a Rosh Hashanah meal.  Combining two of my favorite foods: Caramel Apples and Cheesecake, results in a flavor experience that combines the rich flavors of creamy cheesecake, sweet caramel, and crisp apples. The humble apple has been transformed into a dessert masterpiece and is a delightful fusion of contrasting textures and tastes.

Original recipe via Food Network: Cheesecake-Stuffed Apples


Units Scale

For the Cheesecake Filling

  • 2 (8-ounce) packages plain cream cheese (plant-based), room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract

For the Apples

  • 8 Gala apples
  • 1/4 cup granulated sugar
  • 1 tablespoon freshly squeezed lemon juice

For the Graham Cracker Topping

  • 1 1/2 cups crushed graham crackers (I pounded mine with a mallet in a large zipper bag)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 6 tablespoons margarine

For the Homemade Caramel Sauce

  • 1/2 cup granulated sugar
  • 2/3 cup heavy whipping cream (dairy-free), room temperature*
  • 4 tablespoons margarine
  • 2 teaspoons pure vanilla extract


To Start

  1. Line a large baking sheet with foil and spray with nonstick spray.  Set aside.
  2. Preheat oven to 325°F or 300°F convection.

For the Cheesecake Filling

  1. Whisk together the cream cheese and the sugar until smooth. 
  2. Add the eggs and vanilla and blend until all lumps are removed.  Set aside.

For the Apples

  1. Cut around 1/2-inch off of the top of each apple, reserving the cut parts.  Using a grapefruit spoon or melon baller or regular teaspoon, scoop out the core and part of the apple not cutting through the bottom of the apple.  Reserve the extra apple (not the core).  Transfer to the prepared baking sheet.
  2. Repeat with the remaining apples. 
  3. Dice the tops of the apples along with the reserved inner apple.  Toss with the lemon juice and granulated sugar.  Set aside.

For the Graham Cracker Topping

  1. In a large bowl combine the graham cracker crumbs, cinnamon, nutmeg and cloves.
  2. Blend in the margarine with your fingers until completely incorporated into a smooth crumb.

To Assemble the Cheesecake Apples

  1. Use a large scooper to fill the apple cavities with cheesecake filling.  Fill to the top.
  2. Sprinkle the apples with 3/4 of the graham cracker crumb mixture.
  3. Spoon the diced apples around the Cheesecake Apples then top with the remaining graham cracker crumb mixture.
  4. Bake for 45 minutes – 55 minutes or until the cheesecake is completely set and the crumb is slightly browned.
  5. Remove from the oven and allow to cool.  Can be refrigerated in advance.

For the Caramel Sauce

  1. Place the sugar in a medium saucepan or small skillet.  Heat over medium/low heat until sugar is dissolved, then increase the heat to medium/high heat and cook until the sugar turns dark amber whisking occasionally.  Be careful not to overcook/burn the sugar.
  2. Add the heavy cream and whisk until the caramel mixture is completely dissolved.  Add in the vanilla and butter, whisking until completely smooth.
  3. If not using the caramel immediately, then increase the amount of heavy cream to 1 cup when cooking and refrigerate tightly covered.

To Finish

  1. Place a Cheesecake Apple on a plate.  Spoon some of the diced apple mixture onto the plate, then drizzle the apple and diced apples with Homemade Caramel Sauce.


*If making the Homemade Caramel Sauce in advance, increase the heavy whipping cream to 1 cup.  The reason for this is that the sauce will thicken when cooled and unless re-warmed will be difficult to pour.

You can make this recipe dairy by substituting dairy cream cheese and heavy whipping cream.

For crunchier Graham Cracker Topping, do not sprinkle the topping on the cheesecake filling.  Bake on a separate sheet pan for 15-20 minutes until starting to brown.

I’ve found that grapefruit spoons work really well for scooping out the apples fairly evenly and easily.   You can use a melon scooper or teaspoon as well.

You can make more smaller apples using the same amount of filling for smaller servings.

Keywords: Caramel Cheesecake Apples, Baked Apples, Baked Caramel Apples, Stuffed Apples, Rosh Hashanah, Rosh Hashana, Fall Dessert, Gluten Free, Dairy Free, Meat Free, Nut Free

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