Cinnamon Cheesecake Baked Apples with Salted Caramel Sauce

Prep Time

15 minutes

Prep Notes

Select 12 all purpose apples which are similar in size and are able to sit level.  Wash and dry apples.

I prefer to make caramel sauce as the apples are baking.

Cooking Time

1 hour


12 servings


For the baked apple:
  • 12 medium sized all purpose apples - granny smith, winesap, golden delicious
  • 16 ounces low fat cream cheese
  • 1/2 cup coconut sugar
  • 2 large farm eggs
  • 1 teas vanilla bean paste
  • 1 TBL cinnamon
  • 1/4 teas ground nutmeg
  • dash of lemon peel (optional)

For the salted caramel sauce

  • 1 cup sugar
  • 1/4 cup water
  • 3/4 cup heavy cream
  • 3 1/2 TBL unsalted butter
  • 1 teas kosher salt


For Baked Apples:

Remove a level slice of each top of apple.  Approximately 1/2 inch slice.  Using either a melon ball utensil or a #40 size scoop (purple handle) remove the core.  

Cream the cream cheese and sugar until fluffy, add the remaining ingredients.  Beat on low until smooth.  Fill each apple with mixture.  Place apple in a 9 x 13 baking pan.  Bake for 25-30 minutes at 350 degrees.

For Caramel Sauce:

Using a heavy bottomed saucepan, combine the stage and water over a medium-low heat until the sugar dissolves.  Increase the heat and bring to a boil, without stirring.  If necessary, use a wet pastry brush to wash down any crystals on the side of the pan.  Boil until the syrup turns a deep amber color.  About 5-6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream.  The mixture will bubble. Stir in the unsalted butter, and salt.  Transfer to a dish and cool.  *** This sauce will keep well for up to 2 weeks in the refrigerator.  Recommend reheating before using."


This is a spectacular delicious dessert.  Especially using local seasonal apples.  I choose to share the apple top slices with my two labs, Morgan and Madi!  An alternative would be to chop up the apples to add to the cheesecake batter or make a small dish of apple sauce.  


Salted Caramel Sauce recipe shared from "food network" recipe courtesy of Kelsy Nixon