Hey friends!! I’m veering into the world of food today. Now, I’m definitely not a food blogger but I do enjoy cooking, especially in Autumn. There’s just something about baking, the smells of spice and the warmth coming from the kitchen in Autumn that makes me feel cozy and wonderful. NESTLÉ® TOLL HOUSE morsels are a staple in my fall baking!
There are many, many fall recipes out there that look SO delicious, especially NESTLÉ® TOLL HOUSE Fall desserts. I wanted something with Pumpkin Spice and Apple. I decided on Baked Apples stuffed with Pumpkin Spice Cheesecake then drizzled with homemade walnut caramel sauce. I mean? Wowza, right?! Now Nestle has seasonal Pumpkin Spice Morsels! Pretty exciting!!!
Ready to see how I made this awesomeness?
6-8 Hollowed out Apples (I used Honeycrisp because they are my favorite but any baking apple will do!)
8oz. Cream Cheese
1 tbsp. Brown Sugar
1 cup NESTLÉ® TOLL HOUSE Morsels, melted
1 tsp. Pumpkin Spice seasoning
1 tsp. Vanilla extract
Easy Caramel Sauce
1 stick salted Butter
1 cup Brown Sugar
1/2 shelled Walnuts
1/2 cup Heavy Whipping Cream (whole milk or Italian Sweet Cream is also acceptable!)
Preheat oven to 350 degrees. Place your hollowed out apples in a muffin tin so they don’t roll around while baking. Next add all of the other ingredients, except Nestle Toll House Pumpkin Spice Morsels, to an electric mixer and whip until smooth, about 2-3 minutes on medium speed. Melt morsels in the microwave, in 10 second intervals so they don’t burn. Add to cheesecake mixture and mix for 1 minute or until well combined.
Fill hollowed out apples about 2/3 full with cheesecake filling. Pop in the oven for about 25 minutes. If your apples are larger you will need to adjust the time depending on how soft you want your apples. I wanted mine to be soft enough to cut with a fork but still a little crispy when chewed. Not even sure what to call that 😉
While your apples are baking, let’s get the delicious Caramel Topping made. Grab a small saucepan and add your butter and brown sugar, cooking on medium high until melted. Bring to a boil and cook for about 4 minutes, until the sauce coats the back of your spoon. Add cream and walnuts, cook for another 2 minutes, stirring constantly. Remove from heat and let stand until ready to top apples.
Yummmm. Don’t these Pumpkin Spice Cheesecake Baked Apples look so inviting all warm and cozy? Fresh out of the oven you can go ahead and place on a serving plate, then top with your caramel sauce.
What is your favorite Fall recipe to make using NESTLÉ® TOLL HOUSE morsels? Will you be trying any of their seasonal products this Autumn? I’d love to hear what you’ve got baking today!! And as another fun surprise, keep an eye out on Instagram for a little GIVEAWAY!!!