Thursday, October 13, 2016

Cinnamon cheesecake-stuffed apples

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Okay I’m getting personal on the blog today. I am going to tell you the weirdest thing about me.

Crunchy apples give me goosebumps. That’s right. I said it. I cannot stand the sound of a crunchy apple. The sound of someone biting into an apple or someone cutting an apple is like nails on a chalkboard for me. I’ve felt that way ever since I can remember. In fact, it’s so extreme that just the thought of it makes me cringe.

However, I still like the taste of apples, and I love cooked apples.

And this is where the problem lies – there is no way for me to indulge in a baked apple without being tortured by the sound of a crunchy apple.

There are so many delicious apple desserts this year that it’s such a shame.

I was especially tempted by a recipe I saw on Pinterest for cheesecake-stuffed apples. Like what?! How has that existed without me knowing about it?!

So over the weekend, I decided to bite the bullet and go for it!

No joke guys, thinking about cutting the apples and scooping out the insides is giving me goosebumps right now just thinking about! Yes, yes, I realize I’m weird!

But I have to tell you, it was totally worth it! These apples were delicious!

When making this dessert, it’s very important to choose the right apple. As you all know, there are thousands of varieties of apples – 7,500 to be exact! And certain apples are better for certain things than others.

For this dessert, you want to use an apple that is sturdy enough to hold its shape when it’s cooking.  I used Gala apples, but honey crisp apples would also be a good choice. If you were to use McIntosh or Jonathan apples, they would be too mushy. Those are better for applesauce. In this recipe, some people may also want to use granny smith apples. Totally fine! I’m just not a big fan of the taste.

Also, the quality of cream cheese you use in this recipe really makes a big difference. I used Challenge cream cheese because it’s very tangy and really makes the flavor of the cheesecake stand out. Also, it’s made with real milk and cream from cows that aren’t injected with synthetic hormones so you don’t have to be concerned with what you’re putting in your body.

Cinnamon cheesecake-stuffed apples
Yield: Makes 6 stuffed apples

  • 4 apples
  • 4 tablespoons Challenge butter, melted
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 8 ounces Challenge cream cheese
  • 1 egg
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  1. Preheat oven to 375 degrees Fahrenheit
  2. Slice the top off the apples and use a paring knife and a spoon to scoop out the insides; place apples in baking dish
  3. Mix the butter, brown sugar, and cinnamon together
  4. Brush mixture on inside of apples
  5. Bake apples for 30 minutes
  6. While apples are baking, mix cream cheese, egg, sugar, vanilla, cinnamon together until smooth
  7. Remove apples from oven and fill 2/3 full with cheesecake mixture
  8. Place apples back in oven for 25 minutes​ or until cheesecake filling is set
  9. Remove apples from baking dish and top with caramel and graham crackers if desired
  10. Let apples cool for about 30 minutes before serving
Idea for apples adapted from Creme de la Crumb 

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