Philadelphia Cheesecake Stuffed Toffee Apples

These Philadelphia cheesecake stuffed toffee apples are the perfect bonfire night treat! 🍎😍

Serves: 4

Cheesecake mix 

240g Philadelphia Original 

80g sour cream 

1 tsp vanilla extract 

30g caster sugar 

Cheesecake crumb 

50g ginger nut biscuits 

20g butter 

4 Apples 

20g butter, melted 

2 tbsp caster sugar 

Pecans 

Caramel Sauce 

PREPARATION

1. Preheat the oven to º190C. 

2. In a large bowl add Philadelphia Original, sour cream, vanilla extract, and 30g caster sugar. Stir until fully combined. Set aside and refrigerate until needed later in the recipe. 

3. Take your apples and score a circle around the top. (This simply helps you to keep things neat when hollowing out the apples.) Next, using a small spoon or a melon baller, carefully scoop out the inside of the apple. Make sure to keep a good amount of apple on the sides and bottom. Once finished, make sure to place your finished apples in water so they don’t oxidise.

4. Brush each apple with melted butter, then sprinkle inside and skins with 2 tablespoons of caster sugar. Your apples will look like a winter wonderland, and sparkle like snow. 

5. Place in the oven for 25 minutes, or until the apples have started to soften. (Make sure not to overcook them as the skins will split and collapse.)  

6. Whilst you are waiting for your apples to bake, start to prepare your cheesecake crumb. Add your ginger nuts to a food processor and blitz into a fine crumb. (Alternatively you can place them into a clean tea towel, wrap up, and bash with a rolling pin)

7. Add your biscuit crumbs to a bowl and pour over 20g melted butter. Stir until fully combined, set aside.8. Now it’s time for all of your delicious elements to come together! Remove your apples from the oven and add 1 ½ tsp of your ginger nut crumb. Don’t worry if there are apple juices at the bottom! The biscuits will soak up all that gorgeous flavour! 

8. Next add ½ tsp of caramel sauce. 

9. Remove your cheesecake mix from the fridge and place into a piping bag and pipe into the apple. (If you haven’t got a piping bag, spooning it in will work just as well.) 

10. Finish with a line of crumb, 1 pecan and a drizzle of caramel sauce. Serve & enjoy!