Cheesecake Stuffed Baked Apples Recipe

Introduction

This Cheesecake Stuffed Baked Apples Recipe is a simple yet impressive dessert that combines warm, tender apples with a rich, creamy cheesecake filling. It’s the perfect treat for fall gatherings or a cozy night in. For more seasonal baking inspiration, try these Pumpkin Oatmeal Cookies or this easy Pumpkin Bread.

Ingredients

These warm, creamy cheesecake stuffed baked apples combine the comforting spice of cinnamon with sweet caramel and a buttery crumble topping.

• 6 large crisp apples (Honeycrisp or Granny Smith)
• 1 block (250g) cream cheese, softened
• 1 large egg
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup graham cracker crumbs
• 1/4 cup rolled oats
• 3 tablespoons melted butter
• Caramel sauce for drizzling

Timing

Prep Time	20 minutes
Cook Time	30 minutes
Total Time	50 minutes

Context: This Cheesecake Stuffed Baked Apples recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Apples

Slice the top off each apple and use a melon baller or spoon to carefully hollow out the core, leaving about a ½-inch thick shell. Be careful not to puncture the bottom so the filling stays contained.

Tip: Choose firm, large apples like Granny Smith or Honeycrisp that hold their shape well during baking.

Step 2 — Make the Cheesecake Filling

In a medium bowl, beat softened cream cheese, sugar, vanilla extract, and a pinch of salt until smooth and creamy. Gently fold in a lightly beaten egg until just combined.

Tip: Ensure all ingredients are at room temperature for a lump-free, silky cheesecake filling.

Step 3 — Fill the Apples

Spoon the cheesecake mixture into each hollowed apple, filling almost to the top but leaving a little space for expansion. Smooth the tops with the back of a spoon.

Tip: Place the filled apples in a baking dish to catch any drips and keep them stable.

Step 4 — Add Topping (Optional)

Sprinkle a buttery crumb topping over the cheesecake filling if desired. Combine flour, brown sugar, cinnamon, and cold cubed butter with your fingers until crumbly, then sprinkle over each apple.

Tip: For extra crunch, add chopped nuts or rolled oats to your crumb mixture.

Step 5 — Bake to Perfection

Bake the Cheesecake Stuffed Baked Apples in a preheated 375°F (190°C) oven for 25–35 minutes. The apples should be tender when pierced with a knife, and the cheesecake filling will be set with lightly golden tops.

Tip: Baking times vary by apple size and variety, so check for doneness starting at 25 minutes.

Step 6 — Cool and Serve

Let the baked apples cool in the pan for 10–15 minutes before serving. They will be very hot straight from the oven.

Tip: Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra indulgent treat.

Nutritional Information

Calories	320
Protein	6g
Carbohydrates	38g
Fat	17g
Fiber	4g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

These ingredient swaps let you customize your Cheesecake Stuffed Baked Apples to fit dietary needs while keeping the dessert delicious.

• Greek yogurt for cream cheese — Adds protein and tanginess while reducing fat.
• Almond flour instead of graham cracker crumbs — Creates a gluten-free, nutty crust.
• Monk fruit sweetener in place of sugar — Lowers carbs and glycemic impact without sacrificing sweetness.
• Coconut cream instead of dairy cream cheese — Offers a rich, dairy-free alternative with a subtle coconut flavor.
• Vanilla protein powder blended into filling — Boosts protein content and adds a smooth, vanilla note.
• Unsalted butter or coconut oil — Reduces sodium and works for dairy-free diets.
• Cinnamon and nutmeg without added salt — Enhances flavor naturally while keeping sodium low.
• Chopped nuts or seeds for texture — Adds crunch and nutrients without refined ingredients.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream for a classic warm-and-cool dessert experience
• Drizzle with warm caramel sauce or salted caramel for extra indulgence
• Serve alongside a hot cup of coffee or spiced chai tea for cozy autumn evenings
• Top with toasted pecans or walnuts for added crunch and nutty flavor
• Garnish with fresh mint leaves and a dusting of cinnamon for elegant presentation
• Accompany with a glass of dessert wine like Moscato or a crisp apple cider

These Cheesecake Stuffed Baked Apples make perfect individual desserts for dinner parties, holiday gatherings, or cozy family nights. For special occasions, serve them on decorative plates with the caramel sauce artfully drizzled around the plate. The warm apples and creamy cheesecake filling create an impressive dessert that’s both beautiful and delicious.

Common Mistakes to Avoid

• Mistake: Using overly soft apples that collapse during baking. Fix: Choose firm varieties like Granny Smith or Honeycrisp that hold their shape.
• Mistake: Overfilling the apple cavities with cheesecake mixture. Fix: Leave ¼-inch headspace to prevent overflow as the filling puffs up.
• Mistake: Skipping the coring step, leaving tough seed membranes. Fix: Use an apple corer or melon baller to create a clean, wide well.
• Mistake: Baking at too high a temperature, causing split skins. Fix: Bake at 375°F (190°C) for even cooking without bursting.
• Mistake: Using cold cream cheese that creates lumpy filling. Fix: Bring ingredients to room temperature for a smooth, creamy texture.
• Mistake: Neglecting to slice the apple bottoms for stability. Fix: Trim a thin slice from the base so they sit flat in the baking dish.
• Mistake: Underbaking until the apples are still crisp. Fix: Bake 35–45 minutes until a knife inserts easily into the apple flesh.
• Mistake: Serving immediately when the filling is too hot and runny. Fix: Let rest 10–15 minutes so the cheesecake filling sets properly.

Storing Tips

• Fridge: Store cooled Cheesecake Stuffed Baked Apples in an airtight container for up to 4 days. Keep refrigerated at or below 40°F (4°C).
• Freezer: Wrap individual portions tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months.
• Reheat: Thaw frozen apples in the refrigerator overnight. Reheat in a 350°F (175°C) oven for 10–15 minutes, until warmed through and the internal temperature reaches at least 165°F (74°C).

Always allow Cheesecake Stuffed Baked Apples to cool completely before storing to maintain texture and prevent condensation.

Conclusion

These Cheesecake Stuffed Baked Apples are a delightful, comforting dessert that combines classic flavors in a fun, individual serving. We hope you love making them as much as we do! If you try this recipe, please leave a comment with your review. For more delicious cheesecake-inspired treats, check out our Homemade Snickerdoodle Cheesecake Bites Recipe and Elegant Lemon Marbled Cheesecake Bars Recipe. Don’t forget to subscribe for more recipes!

Print

FAQs

Can I make Cheesecake Stuffed Baked Apples ahead of time?

Yes, you can prepare these Cheesecake Stuffed Baked Apples a day in advance. Assemble them, cover tightly, and refrigerate. Bake them just before serving for the best warm, creamy texture.

What are the best apples to use for this recipe?

Firm, sweet-tart apples like Honeycrisp, Granny Smith, or Fuji work best for Cheesecake Stuffed Baked Apples. They hold their shape during baking and balance the rich cheesecake filling perfectly.

How do I store leftover Cheesecake Stuffed Baked Apples?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to restore the warm, gooey cheesecake center before serving.