Cheesecake Stuffed Baked Apples take everything you love about a classic baked apple and add a creamy, tangy cheesecake filling right in the middle.
The apples get soft and jammy in the oven while the filling turns rich and slightly custardy, and a buttery cinnamon crumb on top adds the perfect crunch.
This is one of those desserts that looks fancy enough for a dinner party but comes together with basic pantry staples and about 15 minutes of hands on prep.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Servings | 6 stuffed apples |
| Difficulty Level | Easy |
I first made these on a chilly Sunday when I had half a block of cream cheese left over from another project and a bag of apples that needed using up.
My family devoured them before I even got a photo of the pan, so I’ve been making a double batch ever since.
If you love cozy fall style desserts, this one belongs right next to my Caramel Apple Cheesecake Bars in the regular rotation.
Why You’ll Love This Cheesecake Stuffed Baked Apples
This recipe hits that sweet spot between a fruit dessert and a cheesecake, so you get the best of both without a lot of fuss.
It also happens to be naturally portion controlled since each apple is its own individual serving, which makes cleanup and plating incredibly easy.
- Individual servings mean no slicing or plating stress
- Warm baked apples with a cool, creamy cheesecake center
- Uses simple ingredients you likely already have on hand
- Looks impressive but takes under an hour start to finish
- Easily doubled for a crowd or holiday dessert table
You might also enjoy: Apple Crumble Cheesecake
Ingredients
Most of what you need for these Cheesecake Stuffed Baked Apples is likely already sitting in your kitchen, aside from the apples themselves.
- 6 large baking apples, such as Honeycrisp or Granny Smith
- 2 tablespoons fresh lemon juice
- 8 oz full-fat cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans, optional
- 1/4 cup caramel sauce, for drizzling
- Pinch of salt
The apple variety matters here since you want something firm enough to hold its shape after baking.
This pairs well with the same apples I use in my Apple Cider Cheesecake.
Kitchen Equipment Needed
Nothing fancy is required for this recipe, though a couple of specialty tools will make the prep much easier.
- Apple corer
- Melon baller or small spoon
- 9×13 baking dish
- Electric hand mixer
- Piping bag or zip-top bag
- Mixing bowls
Read Also: Mini Pumpkin Cheesecakes
Recommended Products for This Recipe
These are a few products I personally rely on whenever I make this recipe, and I think they genuinely make the process easier and the results better.
1. OXO Good Grips Apple Corer
Coring six apples by hand with a knife is slow and increases your odds of breaking through the bottom.
A sturdy apple corer removes the core cleanly in one motion and leaves you with a nice even cavity for the filling.
2. KitchenAid Hand Mixer
A good hand mixer whips the cream cheese filling smooth in under a minute, with none of the lumps you get from mixing by hand.
It’s also small enough to store easily, which matters if your kitchen is short on space.
3. Nielsen-Massey Pure Vanilla Extract
The vanilla flavor really comes through in a cheesecake filling this simple, so it’s worth reaching for a high quality extract instead of an imitation one.
It makes a noticeable difference in the final flavor.
4. Stonewall Kitchen Salted Caramel Sauce
A good jarred caramel sauce saves time and tastes just as good as homemade drizzled over these warm apples.
The salted version in particular balances out the sweetness of the cheesecake filling nicely.
This same lineup of tools comes in handy for my Caramel Apple Cheesecake Dip Recipe as well.
Step-by-Step Instructions: How to Make Cheesecake Stuffed Baked Apples
1. Prep the oven and the apples
- Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9×13 baking dish.
- Wash and dry the 6 apples, then slice about half an inch off the top of each one, near the stem, and set the tops aside.
- Use an apple corer to remove the core from each apple, stopping about half an inch from the bottom so you don’t cut all the way through.
- Use a melon baller or small spoon to widen the cavity slightly, scooping out enough flesh to leave sturdy walls around a half inch thick.
- Brush the inside and cut edges of each apple with the 2 tablespoons of lemon juice to keep them from browning while you prep the filling.
- Arrange the hollowed apples upright in the prepared baking dish, nestling them close together so they support one another while baking.
2. Make the cheesecake filling
- In a mixing bowl, beat the softened 8 oz cream cheese with an electric hand mixer until smooth and free of lumps, about 1 minute.
- Add the 1/3 cup granulated sugar and beat again until fully combined.
- Add the egg and 1 teaspoon vanilla extract, then mix on low speed just until incorporated. Avoid overmixing once the egg is added.
- Add the pinch of salt and give the filling one final stir with a spatula to make sure everything is evenly blended.
3. Make the crumb topping
- In a separate small bowl, combine the 1/2 cup graham cracker crumbs, 1/3 cup brown sugar, and 1 teaspoon ground cinnamon.
- Pour in the 3 tablespoons melted butter and stir with a fork until the mixture looks like wet sand and holds together when pressed.
- Fold in the 1/4 cup chopped pecans if using, distributing them evenly through the crumb mixture.
4. Fill and top the apples
- Spoon the cheesecake filling into a piping bag or a zip-top bag with the corner snipped off.
- Pipe the filling into each hollowed apple, filling them almost to the top since the filling will settle and set slightly as it bakes.
- Sprinkle a generous spoonful of the crumb topping over the exposed filling on each apple, pressing down lightly so it adheres.
- Set the reserved apple tops loosely to the side of the dish, not back on the apples, since they’ll only get in the way of the topping while baking.
5. Bake the apples
- Pour about 1/4 cup of water into the bottom of the baking dish to help the apples steam gently as they bake.
- Loosely tent the dish with foil and bake for 20 minutes.
- Remove the foil and continue baking for another 15 minutes, until the apples are fork tender and the crumb topping is golden brown.
- Keep an eye on the last few minutes, since baking time can vary depending on how large and firm your apples are.
6. Cool and finish
- Let the apples rest in the dish for at least 10 minutes before serving, since the cheesecake filling needs a little time to set.
- Drizzle each apple with the 1/4 cup caramel sauce right before serving.
- Serve warm, either on their own or with a scoop of vanilla ice cream on the side.
If you like the technique of stuffing fruit with a creamy filling, you’ll probably enjoy my Cinnamon Apple Cake Recipe too.
Tips for The Best Cheesecake Stuffed Baked Apples
A few small details make a big difference between an average batch of these apples and a great one.
- Choose apples that are roughly the same size so they bake evenly
- Don’t skip the lemon juice, since it keeps the flesh from turning brown
- Leave sturdy walls when coring so the apples hold their shape
- Let the cream cheese come fully to room temperature before mixing
- Don’t overbake, or the apples will collapse and lose their shape
These same tricks work beautifully in my Caramel Apple Bark With Pretzels whenever apples and caramel are involved.
Serving Suggestions
These apples are rich enough to serve on their own, but a few extras can turn them into a full dessert spread.
- A scoop of vanilla ice cream melting over the warm apple
- A dusting of extra cinnamon or a drizzle of extra caramel sauce
- Whipped cream on the side for a lighter finish
- A small plate of shortbread cookies for extra crunch
- A warm mug of apple cider for a fully cozy fall spread
Read Also: Apple Strudel
Variations of Cheesecake Stuffed Baked Apples
This recipe is easy to adapt once you’ve made it the classic way a time or two.
- Swap the pecans for chopped walnuts or leave the nuts out entirely
- Add a spoonful of peanut butter to the cream cheese filling for a nutty twist
- Use maple syrup in place of caramel sauce for a more autumnal flavor
- Mix mini chocolate chips into the crumb topping
- Try pears instead of apples for a slightly softer texture
For another creative spin on classic apple desserts, check out my Apple Brownies Recipe.
Storage and Reheating
These apples are best fresh, but leftovers still hold up well for a few days in the fridge.
- Store cooled apples in an airtight container in the refrigerator for up to 3 days
- Reheat in the microwave for 30 to 45 seconds until warmed through
- For a crisper topping, reheat in a 325 degree oven for about 10 minutes
- Freezing is not recommended, since the filling can separate once thawed
You might also enjoy: Apple Butter Pie Recipe
Nutritional Facts
These estimates are per stuffed apple and will vary depending on the exact size of your apples and any variations you make.
- Calories: approximately 290 per apple
- Total Fat: 14g
- Carbohydrates: 39g
- Sugars: 30g
- Protein: 4g
For another dessert with a similar nutritional profile, take a look at my Caramel Apple Crisp Recipe.
Health Benefits of Key Ingredients
While this is definitely a dessert, a few of the ingredients bring some genuine nutritional upside along with the flavor.
Apples themselves are a good source of fiber and vitamin C, which supports digestion and immune health.
- Apples provide dietary fiber and natural vitamin C
- Cream cheese offers calcium along with a source of protein
- Pecans contain heart healthy unsaturated fats
- Cinnamon has natural anti-inflammatory properties
- Lemon juice adds a small boost of vitamin C
Read Also: Apple Cobbler Recipe
FAQs About Cheesecake Stuffed Baked Apples
1. What are the best apples to use for this recipe?
Firm baking apples like Honeycrisp, Granny Smith, or Braeburn hold up best in the oven.
Softer varieties can turn mushy and lose their shape before the filling has a chance to set.
2. Can I make these ahead of time?
You can prep the apples and filling separately up to a day ahead and store them in the fridge.
Assemble and bake them just before serving for the best texture.
3. Why is my filling runny after baking?
This usually happens if the apples are underbaked or the filling wasn’t given enough time to cool and set.
Let the apples rest for a full 10 minutes before serving.
4. Can I make this recipe without eggs?
Yes, you can leave the egg out for a slightly softer, more mousse-like filling.
The texture will be a bit less firm but still delicious.
5. Do I need to peel the apples first?
No, the skin holds the apple together as it bakes and softens nicely in the oven.
Leaving it on also helps the apples keep their shape once filled.
You might also enjoy: Apple Crumble Muffins Recipe
Cheesecake Stuffed Baked Apples
Ingredients
- 6 large baking apples such as Honeycrisp or Granny Smith
- 2 tablespoons fresh lemon juice
- 8 oz full-fat cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup graham cracker crumbs
- 3 tablespoons unsalted butter melted
- 1/3 cup brown sugar packed
- 1 teaspoon ground cinnamon
- 1/4 cup chopped pecans optional
- 1/4 cup caramel sauce for drizzling
- salt pinch
Equipment
- Apple corer
- Melon baller or small spoon
- 9×13 baking dish
- Mixing bowls
Method
- Preheat oven to 350°F and lightly grease a 9×13 baking dish. Wash and dry the apples, then slice about half an inch off the top of each one near the stem and set the tops aside.
- Use an apple corer to remove the core from each apple, stopping about half an inch from the bottom. Use a melon baller or small spoon to widen the cavity, leaving sturdy walls about a half inch thick.
- Brush the inside and cut edges of each apple with lemon juice to prevent browning. Arrange the hollowed apples upright in the prepared baking dish, nestling them close together.
- In a mixing bowl, beat the softened cream cheese with an electric hand mixer until smooth and free of lumps, about 1 minute. Add the granulated sugar and beat again until fully combined.
- Add the egg and vanilla extract, then mix on low speed just until incorporated. Avoid overmixing once the egg is added. Add the pinch of salt and stir with a spatula until evenly blended.
- In a separate small bowl, combine the graham cracker crumbs, brown sugar, and ground cinnamon. Pour in the melted butter and stir with a fork until the mixture looks like wet sand and holds together when pressed. Fold in the chopped pecans if using.
- Spoon the cheesecake filling into a piping bag or a zip-top bag with the corner snipped off. Pipe the filling into each hollowed apple, filling them almost to the top.
- Sprinkle a generous spoonful of the crumb topping over the exposed filling on each apple, pressing down lightly so it adheres. Set the reserved apple tops loosely to the side of the dish.
- Pour about 1/4 cup of water into the bottom of the baking dish. Loosely tent the dish with foil and bake for 20 minutes.
- Remove the foil and continue baking for another 15 minutes, until the apples are fork tender and the crumb topping is golden brown. Keep an eye on the last few minutes.
- Let the apples rest in the dish for at least 10 minutes before serving, since the cheesecake filling needs a little time to set. Drizzle each apple with caramel sauce right before serving.
- Serve warm, either on their own or with a scoop of vanilla ice cream on the side.
Nutrition
Notes
- Choose apples that are roughly the same size so they bake evenly.
- Don’t skip the lemon juice, since it keeps the flesh from turning brown.
- Leave sturdy walls when coring so the apples hold their shape.
- Let the cream cheese come fully to room temperature before mixing.
- Don’t overbake, or the apples will collapse and lose their shape.
- Swap the pecans for chopped walnuts or leave the nuts out entirely.
- Add a spoonful of peanut butter to the cream cheese filling for a nutty twist.
- Use maple syrup in place of caramel sauce for a more autumnal flavor.
- Mix mini chocolate chips into the crumb topping.
- Try pears instead of apples for a slightly softer texture.
- Store cooled apples in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave for 30 to 45 seconds until warmed through.
- For a crisper topping, reheat in a 325 degree oven for about 10 minutes.
- Freezing is not recommended, since the filling can separate once thawed.
- You can prep the apples and filling separately up to a day ahead and store them in the fridge.
- Assemble and bake them just before serving for the best texture.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Cheesecake Stuffed Baked Apples are one of those desserts that feels special without asking much of you in the kitchen.
They’re warm, creamy, a little tart, and perfect for wrapping up a fall dinner or just treating yourself on a random Tuesday.
Give this one a try this week and let me know how it turns out for you in the comments below.
If you make these, I’d love to see them, so feel free to share a photo with me.
Recommended:
- Cherry Cheesecake Recipe
- Mocha Cheesecake Recipe
- No Bake Cheesecake Recipe
- Strawberry Cheesecake Recipe
- Pumpkin Cheesecake Recipe
