Apple Pie Cheesecake Stuffed Waffle Uncrustables
Apple Pie Cheesecake Stuffed Waffle Uncrustables with Salted Apple Cider Caramel
These stuffed waffle uncrustables are amazing! They are stuffed with cheesecake and have salted apple cider caramel topping, making this a perfect recipe for autumn fun and cold weather mornings.
Ingredients for Apple Pie Cheesecake Stuffed Waffle Uncrustables with Salted Apple Cider Caramel
For the Cheesecake Filling:
- 4 oz cream cheese (softened)
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
For the Apple Filling:
- 1 medium-large apple (peeled, cored, and finely diced)
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of nutmeg
- 1/4 teaspoon lemon juice
For the Salted Apple Cider Caramel Sauce:
- 1 cup apple cider
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
For the Cinnamon Sugar Dusting:
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
For the Uncrustables:
- 2 sheets puff pastry (thawed, rolled out to desired thickness) OR Pre-rolled pastry dough
- 1 egg (beaten, for egg wash)
- 1/4 cup Butter (melted, for brushing)
How to Make Your Amazing Stuffed Waffles
Prepare the Cheesecake filling: In a medium bowl, beat the cream cheese, sugar, vanilla extract, and cinnamon until smooth. Set aside.
Pre-Cook the Apple Filling: In a small saucepan, mix the diced apple with brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the apples are softened but still hold their shape. Let cool slightly.
Make the Salted Apple Cider Caramel Sauce: In a medium saucepan, reduce the apple cider over medium heat until it thickens and reduces by about half. Add the sugar and butter, stirring until melted and combined.
Pour in the heavy cream, stirring until smooth, then add the sea salt. Continue cooking until the sauce thickens to a syrupy consistency.
(Optional: If the caramel doesn’t thicken enough, mix a small amount of cornstarch with water and stir it into the sauce, cooking until thickened. Use sparingly to avoid over-thickening.) Remove from heat and let it cool slightly.
Prepare the Cinnamon Sugar Dusting: In a small bowl, mix the granulated sugar and ground cinnamon. Set aside.
Assemble the Uncrustables: Roll out the puff pastry sheet (or use pre-rolled pastry dough) on a lightly floured surface. Cut out rounds slightly smaller than your waffle maker (about 1 inch less in diameter).
Spread a thick layer of the cheesecake filling in the center of one round, leaving a border around the edges. Add a generous portion of the pre-cooked apple filling on top of the cheesecake filling. Drizzle a small amount of the salted apple cider caramel sauce over the apple filling.
Brush the edges of the round with the beaten egg using a pastry brush, then top with another round. Press the edges with the tines of a fork to firmly to seal.
Cook in the Waffle Maker: Preheat your waffle maker and lightly spray with non-stick cooking spray. Carefully place one uncrustable at a time in the waffle maker, close the lid, and cook for 5-7 minutes until golden brown and crispy.
Cinnamon Sugar Dusting: As soon as the uncrustables are out of the waffle maker, brush them with melted butter and dust generously with the cinnamon sugar mixture.
Serve: Top the uncrustables with more apple filling and a drizzle of salted apple cider caramel if desired, and serve immediately.
Enjoy your Apple Pie Cheesecake Stuffed Waffle Uncrustables with Salted Apple Cider Caramel!
You might want to prepare this caramel spoon hot chocolate or coffee prepared with this pumpkin spice syrup on the side to enjoy with your falltime stuffed waffles.
PrintApple Pie Cheesecake Stuffed Waffle Uncrustables
Ingredients
For the Cheesecake Filling:
- 4 oz cream cheese (softened)
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
For the Apple Filling:
- 1 medium-large apple (peeled, cored, and finely diced)
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of nutmeg
- 1/4 teaspoon lemon juice
For the Salted Apple Cider Caramel Sauce:
- 1 cup apple cider
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
For the Cinnamon Sugar Dusting:
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
For the Uncrustables:
- 2 sheets puff pastry (thawed, rolled out to desired thickness) OR Pre-rolled pastry dough
- 1 egg (beaten, for egg wash)
- 1/4 cup Butter (melted, for brushing)
Instructions
- Prepare the Cheesecake filling: In a medium bowl, beat the cream cheese, sugar, vanilla
extract, and cinnamon until smooth. Set aside. - Pre-Cook the Apple Filling: In a small saucepan, mix the diced apple with brown sugar,
cinnamon, nutmeg, and lemon juice. Cook over medium heat for 5-7 minutes, stirring
occasionally, until the apples are softened but still hold their shape. Let cool slightly. - Make the Salted Apple Cider Caramel Sauce: In a medium saucepan, reduce the apple cider
over medium heat until it thickens and reduces by about half. Add the sugar and butter,
stirring until melted and combined. Pour in the heavy cream, stirring until smooth, then add
the sea salt. Continue cooking until the sauce thickens to a syrupy consistency. (Optional: If
the caramel doesn’t thicken enough, mix a small amount of cornstarch with water and stir it
into the sauce, cooking until thickened. Use sparingly to avoid over-thickening.) Remove from
heat and let it cool slightly. - Prepare the Cinnamon Sugar Dusting: In a small bowl, mix the granulated sugar and ground
cinnamon. Set aside. - Assemble the Uncrustables: Roll out the puff pastry sheet (or use pre-rolled pastry dough)
on a lightly floured surface. Cut out rounds slightly smaller than your waffle maker (about 1
inch less in diameter). - Spread a thick layer of the cheesecake filling in the center of one round, leaving a border
around the edges. Add a generous portion of the pre-cooked apple filling on top of the
cheesecake filling. Drizzle a small amount of the salted apple cider caramel sauce over the
apple filling. Brush the edges of the round with the beaten egg, then top with another round. Press the edges with the tines of a fork to firmly to seal. - Cook in the Waffle Maker: Preheat your waffle maker and lightly spray with non-stick
cooking spray. Carefully place one uncrustable at a time in the waffle maker, close the lid, and
cook for 5-7 minutes until golden brown and crispy. - Cinnamon Sugar Dusting: As soon as the uncrustables are out of the waffle maker, brush
them with melted butter and dust generously with the cinnamon sugar mixture. - Serve: Top the uncrustables with more apple filling and a drizzle of salted apple cider caramel if
desired, and serve immediately.