Ingredients
Equipment
Method
- Wash and thoroughly dry the apples. Remove the stems and insert a wooden stick firmly into the core of each apple, pushing it halfway through. Set the apples aside on parchment paper.6-8 medium-sized Granny Smith or Fuji apples, 6-8 wooden popsicle sticks or candy apple sticks
- In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and lump-free. Gradually add the powdered sugar and beat until well combined. Add the heavy cream and beat until the mixture is light, fluffy, and has a thick, spreadable consistency. Cover and refrigerate the cheesecake mixture until ready to use.8 ounces cream cheese, 1/4 cup powdered sugar, 1/4 cup heavy cream
- In a shallow dish, combine the crushed strawberry wafer cookies and the finely crushed freeze-dried strawberries. Drizzle the melted butter over the cookie and strawberry mixture and toss with a fork until it resembles coarse crumbs. Set aside.1 cup crushed strawberry wafer cookies, 1/4 cup freeze-dried strawberries, 2 tablespoons melted unsalted butter
- In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Stir until the sugar is dissolved. Attach a candy thermometer to the side of the pan, ensuring the tip is submerged in the syrup but not touching the bottom.2 cups granulated sugar, 1 cup light corn syrup, 1 cup water
- Heat the mixture over medium-high heat, stirring occasionally, until it reaches 300°F (150°C) on the candy thermometer (hard-crack stage). This typically takes about 10-15 minutes. Do not stir once it starts boiling; instead, swirl the pan gently if needed for even cooking.2 cups granulated sugar, 1 cup light corn syrup, 1 cup water
- Once the syrup reaches 300°F, carefully remove the pan from the heat. Stir in the strawberry extract (if using) and the red food coloring until you achieve your desired vibrant color. The mixture will bubble vigorously.1 teaspoon strawberry extract, 1 whole red food coloring
- Working quickly, tilt the saucepan and carefully dip each apple into the hot candy syrup, swirling to coat the apple evenly. Allow excess syrup to drip back into the pan. Be very cautious as the syrup is extremely hot.6-8 medium-sized Granny Smith or Fuji apples
- Immediately after dipping the apples in the candy coating, while the candy is still slightly soft, take a small spoonful of the chilled cheesecake mixture and spread a thin, even layer over a portion of the candy-coated apple. You don't need to cover the entire apple; a swirled or partially covered effect looks beautiful.8 ounces cream cheese, 1/4 cup powdered sugar, 1/4 cup heavy cream
- While the cheesecake layer is still moist, generously roll and press the prepared strawberry crunch topping onto the cheesecake layer. Ensure the topping adheres well.1 cup crushed strawberry wafer cookies, 1/4 cup freeze-dried strawberries, 2 tablespoons melted unsalted butter
- Place the finished candy apples on a parchment-lined baking sheet or tray. Allow them to cool and firm up completely at room temperature for at least 30-60 minutes, or place them in the refrigerator to speed up the process.
Notes
Properly storing your delicious Strawberry Crunch Cheesecake Candy Apples is key to maintaining their delightful texture and flavor. Refrigerate in an airtight container for up to 3-4 days. For longer storage, freeze for 1-2 months. Serve chilled.
