A cozy and indulgent dessert combining warm baked apples with creamy cheesecake filling, topped with a buttery graham cracker crust.

4 apples (preferably Granny Smith or Honeycrisp)

8 oz cream cheese, softened

1/4 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1 tablespoon lemon juice

1/4 cup graham cracker crumbs

2 tablespoons butter, melted

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Preheat the oven to 375°F (190°C).
Wash and core the apples carefully, leaving the bottom intact to hold the filling.
In a bowl, mix the cream cheese, sugar, vanilla extract, and a pinch of cinnamon until smooth and creamy.
Fill each apple with the cheesecake mixture, pressing gently to pack it in evenly.
In another bowl, combine graham cracker crumbs, melted butter, and a sprinkle of cinnamon, then press this mixture on top of each stuffed apple.
Place the apples in a baking dish and drizzle lemon juice over them to keep the apples fresh and add brightness.
Bake for about 25-30 minutes, until the apples are tender and the cheesecake filling is set.
Let cool slightly before serving for the perfect warm, creamy dessert.

Add chopped nuts like walnuts or pecans to the graham cracker topping for extra crunch.

Mix maple syrup or honey into the cheesecake filling for a natural sweetness.

Add a pinch of nutmeg or allspice to the filling for a seasonal twist.

For a lighter option, substitute cream cheese with Greek yogurt (less creamy).

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently in the oven at 300°F (150°C) for about 10 minutes to keep soft and creamy.

Use gluten-free crumbs or crushed nuts to make it gluten-free.

Serve with vanilla ice cream or whipped cream for extra indulgence.