Cinnamon Raisin Apple Pie Cream Cheese Bagel

Quick Recipe Version (TL;DR)

• Yield: 2 servings (2 fully loaded bagels)
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes

Quick Ingredients

• 2 cinnamon-raisin bagels, split
• 113 g (4 oz) full-fat cream cheese, softened
• 2 tbsp packed light brown sugar, plus extra pinch for topping
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/4 tsp pure vanilla extract
• Small pinch fine sea salt
• 1 small crisp apple (about 150 g), cored and very thinly sliced
• Optional: 1 tsp unsalted butter, melted, for brushing; extra cinnamon for dusting

Do This

• 1. In a small bowl, mix cream cheese, 2 tbsp brown sugar, cinnamon, nutmeg, vanilla, and salt until smooth and fluffy.
• 2. Core the apple and slice it very thinly into half-moons or wedges; pat dry with a paper towel.
• 3. Toast the bagel halves in a toaster or on a baking sheet at 190°C / 375°F for 4–5 minutes, until lightly golden.
• 4. While warm, spread each bagel half generously with the apple pie cream cheese.
• 5. Arrange apple slices on top in a shingled, overlapping pattern; sprinkle each half with a small pinch of brown sugar and, if you like, a dusting of cinnamon.
• 6. Optional: Brush apple slices lightly with melted butter and broil 1–2 minutes until the sugar starts to melt. Serve warm.

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Why You’ll Love This Recipe

• Tastes like a slice of warm apple pie, but ready in about 15 minutes.
• Simple pantry ingredients, yet impressive enough for brunch guests.
• Customizable: make it extra cozy with a quick broil or keep it fresh and cool.
• Great way to use up one lone apple and turn an everyday bagel into a treat.

Grocery List

• Produce: 1 small crisp apple (such as Honeycrisp, Gala, Braeburn, or Pink Lady)
• Dairy: Full-fat cream cheese, unsalted butter (optional)
• Pantry: Cinnamon-raisin bagels, light brown sugar, ground cinnamon, ground nutmeg, pure vanilla extract, fine sea salt

Full Ingredients

Apple Pie Cream Cheese

• 113 g (4 oz, about 1/2 standard block) full-fat cream cheese, softened to room temperature
• 2 tbsp (25 g) packed light brown sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/4 tsp pure vanilla extract
• Small pinch (about 1/16 tsp) fine sea salt

Bagels and Toppings

• 2 cinnamon-raisin bagels, split horizontally
• 1 small crisp apple (about 150 g), cored and very thinly sliced (no need to peel unless you prefer)
• 2 to 3 tsp light brown sugar, for sprinkling on top
• 1/4 tsp ground cinnamon, for dusting (optional but delicious)

Optional Finishing Touch

• 1 tsp unsalted butter, melted, for brushing over the apple slices before broiling (optional)

Step-by-Step Instructions

Step 1: Soften and flavor the cream cheese

Remove the cream cheese from the refrigerator 20–30 minutes before you start so it can soften. This helps it mix smoothly and prevents lumps. In a small mixing bowl, add the softened cream cheese, 2 tbsp packed brown sugar, 1/2 tsp ground cinnamon, 1/8 tsp ground nutmeg, 1/4 tsp vanilla extract, and a small pinch of fine sea salt. Using a spoon, small spatula, or hand mixer, beat the mixture until it is completely smooth, creamy, and slightly fluffy, scraping down the sides of the bowl as needed. Taste and adjust: add an extra pinch of cinnamon for more spice or a tiny pinch more salt to sharpen the flavors, if desired. Set aside at cool room temperature while you prepare the rest.

Step 2: Slice the apple thinly

Rinse and dry the apple. You can leave the peel on for color and texture, or peel it if you prefer a softer bite. Cut the apple into quarters and remove the core and seeds. Slice each quarter very thinly (about 2–3 mm thick) into crescent-shaped pieces. Aim for slices that are thin enough to bend slightly without breaking; this will let you fan them beautifully over the bagel. Lay the slices on a paper towel and gently pat them dry to remove excess moisture. This keeps the bagel from getting soggy and helps the brown sugar cling to the fruit.

Step 3: Toast the cinnamon-raisin bagels

Split the cinnamon-raisin bagels in half horizontally, if they are not already sliced. Toast them using one of these methods:

• Toaster: Toast the bagel halves on a medium setting until lightly golden and crisp around the edges, 2–3 minutes depending on your toaster.
• Oven: Preheat the oven to 190°C / 375°F. Place the bagel halves cut side up on a baking sheet and bake for 4–5 minutes, until just golden at the edges and warm in the center.

You want the bagels warm and slightly crisp, but not dried out. Warm bagels help the spiced cream cheese spread easily and make the whole dish taste more like apple pie fresh from the oven.

Step 4: Slather on the apple pie cream cheese

While the bagels are still warm but cool enough to handle, generously spread the apple-pie-spiced cream cheese over the cut side of each half. Use all of the cream cheese mixture for two bagels to ensure each serving feels indulgent. Aim for an even layer all the way to the edges so every bite gets the full apple pie flavor. The warmth of the bagel will slightly soften the cream cheese even more, making it silky and fragrant with cinnamon and vanilla.

Step 5: Top with apple slices and brown sugar

Arrange the thin apple slices on top of the cream cheese. For a pretty, bakery-style look, fan the slices in a slight curve, overlapping them like shingles around the bagel. Once the apples are in place, sprinkle each bagel half with a small pinch of brown sugar (about 1/4–1/2 tsp per half). If you love spice, dust lightly with a bit more ground cinnamon. The sugar will bring out the apple’s juices and create that cozy apple pie aroma and flavor.

Step 6: Optional warm, caramelized finish and serve

For an extra apple-pie-like finish, brush the apple slices lightly with the melted butter. Place the assembled bagels on a baking sheet and set them under a preheated broiler on the middle rack. Broil for 1–2 minutes, watching closely, just until the brown sugar starts to melt and the apples pick up a hint of color at the edges. Remove immediately so the bagels do not burn. Let cool for 1–2 minutes, then serve warm. If you are skipping the broiler step, simply serve the bagels as soon as they are assembled, while the bagels are still warm and the cream cheese is soft and fragrant.

Pro Tips

• Choose the right apple: Crisp, slightly tart apples like Honeycrisp, Pink Lady, or Braeburn hold their shape and provide a nice contrast to the sweet cream cheese.
• Slice apples thinly: Thin slices are easier to bite through and make the bagels feel more elegant and layered, rather than chunky and hard to eat.
• Do not skip the salt: That tiny pinch of salt in the cream cheese makes the spices and brown sugar pop, just like in a good pie filling.
• Watch the broiler carefully: Things go from beautifully caramelized to burnt in seconds. Stay nearby and check every 20–30 seconds.
• Make it brunch-ready: Serve with extra thin apple slices, a small bowl of leftover spiced cream cheese, and a light sprinkle of cinnamon over the plate for a bakery-style presentation.

Variations

• Caramel drizzle: After topping with apples, drizzle each bagel half with 1–2 tsp warm caramel sauce instead of sprinkling extra brown sugar. This leans into a caramel-apple-pie flavor.
• Crunchy streusel style: Mix 1 tbsp rolled oats with 1 tsp brown sugar and a pinch of cinnamon. Sprinkle over the apple-topped bagels before broiling for a quick, crunchy “streusel” effect.
• Lighter yogurt swirl: Replace half of the cream cheese with thick Greek yogurt. The result is tangier and a bit lighter, while still creamy and richly spiced.

Storage & Make-Ahead

The apple pie cream cheese can be prepared in advance. Store it in an airtight container in the refrigerator for up to 4 days. Stir before using, as it may firm up slightly when chilled. For the best texture, let it sit at room temperature for 10–15 minutes before spreading. The apples are best sliced just before assembling so they stay crisp and do not brown. If you must slice them ahead, toss very lightly with a few drops of lemon juice and pat dry before using. Assembled bagels are best enjoyed immediately, especially if you broil them. If needed, you can keep assembled, un-broiled bagels covered and refrigerated for up to 4 hours, then bring to room temperature and broil briefly to warm before serving.

Nutrition (per serving)

Approximate values per serving (1 fully loaded bagel, including cream cheese and apples): about 450 calories; 16 g fat; 8 g saturated fat; 65 g carbohydrates; 4 g fiber; 23 g sugar; 11 g protein; 420 mg sodium. Actual values will vary based on the specific bagels and cream cheese you use and any optional toppings such as caramel sauce or streusel.