Gooey Cinnamon Brown Sugar Apples

Sous Vide Brown Sugar Apples

This dessert gets it name gooey for a reason.  Dive into the rich and delicious cheesecake inspired cinnamon brown sugar filling.  Carve your spoon into the tart Granny Smith apple.  The two mingle into a wonderful explosion of flavor and will have you licking your spoon!

This recipe can be found on page 229 in our Simply Sous Vide® Cookbook.


Gooey Cinnamon Brown Sugar Apples

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1 pound low fat cream cheese

1/2 cup extra fine sugar

3/4 cup brown sugar

4 tablespoons butter, melted

2 1/4 tablespoons cinnamon

3/4 tablespoon vanilla extract

6 granny smith apples, washed

2 eggs

6 16 ounce ramekins




Preheat a water bath to 165°.


In a mixing bowl, using an electric beater,  cream together the cream cheese, extra fine sugar and vanilla.  Add the eggs to the mixture. 


Melt the butter in a microwave oven.  Combine the brown sugar and cinnamon together and stir into the melted butter.


Wash the apples.  Cut off the top of the apples and reserve. Remove the air and seal the tops immediately in a bag to keep them from turning brown.  Using a melon baller, scoop out the insides of the apple, removing the core.  Keep a 1/4 inch thickness of the apple.  Pour the cream cheese mixture into each prepared apple.  Pour the melted butter/brown sugar mixture in each one and using a knife swirl into cheesecake mixture.  Carefully place each apple in a ramekin and into an individual bag.  Pulse to seal.  Place in the water bath and weight down with a heavy plate.  Cook for 4 hours.  Two hours before serving add the reserved apple tops into the water bath.  Cook for the remaining two hours.  Remove from water bath and cool in an ice bath for 1 hour.  Remove from ice bath and refrigerate to keep cool.  To serve, place on a plate and top with the reserved top of the apple. 


Recipe Notes



Serves: 6. 

 Preparation Time is 20 minutes.  

Inactive Preparation Time is 00 minutes.  

Cooking Time is 4:00.  



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