Cheesecake Stuffed Baked Apples

Pull Up a Chair—Let’s Talk About Cheesecake Stuffed Baked Apples

Okay, so I have to tell you—this Cheesecake Stuffed Baked Apples recipe? It’s been my secret weapon for autumn potlucks and, honestly, any weeknight when I want something warm and a bit over-the-top. The first time I made these, I actually forgot to set a timer and ended up with a sort of apple-crater situation in the oven—tasted amazing anyway, but my smoke alarm did not appreciate the adventure. Anyway, this is the sort of dessert that makes your place smell like the inside of a spice shop, and everyone thinks you’re fancy, even though it’s basically a cheat code for lazy bakers. I sometimes just make extra filling and eat it with a spoon while pretending it’s a healthy yogurt snack. Don’t judge.

Why I Keep Coming Back to This Recipe

I make this when I need a hug in dessert form (you know the feeling—rainy day, long week, or just because the apples looked good at the market). My family goes a bit wild for these because it’s basically two desserts mashed together: cheesecake and baked apples. Also, a bonus—no water bath or springform pan drama. I did have a phase where I tried to get the perfect apple-to-filling ratio and, well, I gave up and just started stuffing them as full as gravity allows. (Sometimes the filling bubbles over, but that’s half the charm.)

Here’s What You’ll Need

  • 4 large apples (I use Honeycrisp or Braeburn, but Granny Smith works if you like it tart—my neighbor swears by Fuji, though I find them a bit too sweet)
  • 200g (about 7 oz) cream cheese, softened (I’ve used Neufchatel in a pinch—honestly couldn’t tell the difference)
  • 1/4 cup granulated sugar (or brown sugar if that’s what you have—gives it a bit of a caramel thing)
  • 1 egg yolk (I have, once, just tossed in the whole egg after a long day and it still worked, but the yolk is richer)
  • 1 tsp vanilla extract (sometimes I use paste, because I’m fancy)
  • 1/2 tsp ground cinnamon (or pumpkin pie spice if you want to shake things up)
  • Pinch of salt
  • 2 tbsp crushed graham crackers (optional—I sometimes skip for gluten-free friends, or swap in oat cookies)
  • Butter, for greasing

How I (Usually) Pull These Together

  1. Preheat and prep: Set your oven to 350°F (about 180°C). Butter a small baking dish or just use a tray lined with parchment. (No butter? A splash of oil will do. Or nothing at all, if you love a bit of risk.)
  2. Core the apples: Here’s the fun part. Cut a little cap off the top, then use a spoon or a corer to scoop out the core and enough flesh to make a kind of bowl—leave maybe half an inch at the bottom so your cheesecake doesn’t escape. It’s always a bit messy; don’t stress if they’re lopsided. I sometimes eat the apple bits while I work. Waste not.
  3. Mix the filling: In a bowl, blend the cream cheese and sugar with a fork (or a mixer if you want to feel professional). Beat in the egg yolk, vanilla, cinnamon, and salt. Add the crushed grahams now if you’re using them. This is where I usually sneak a taste—just to check, obviously…
  4. Stuff the apples: Pile the cheesecake mixture into each apple. I always try to be neat, but it inevitably gets a bit sloppier with each one. Sometimes it overflows, but that’s okay! Sprinkle a few extra graham bits on top if the mood strikes you.
  5. Bake: Pop the apples into your dish, and then bake for 25-30 minutes. The filling will puff a bit and maybe crack, and the apples should be fork-tender. Don’t worry if it looks a bit odd at this stage—it settles as it cools.
  6. Cool a little: Let them sit for at least 10 minutes before digging in (I learned this one the hard way—burned tongue, totally worth it though). Serving them warm is classic, but sometimes I pop leftovers in the fridge and eat cold for breakfast. Oops.

Some Notes I Wish I’d Figured Out Sooner

  • Don’t use super tiny apples or you’ll be left with way too much filling (unless you want to make mini cheesecake bites—though that’s another story).
  • If your apples want to tip over, wedge them upright with crumpled foil. Or just let them lean; it’s rustic.
  • I once tried doubling the cinnamon, thinking it would be extra cozy. It was… a bit much. So, moderation.

Variations I’ve Tried (And a Few That Flopped)

  • I’ve swapped the graham crackers for ginger snaps—delicious, but a bit spicy for the kids. Worth a go though!
  • Maple syrup instead of some of the sugar? Actually, I find it works better if you use just a spoonful and cut back on the sugar.
  • Tried adding chopped nuts once—pecans are brilliant, but walnuts got a bit bitter. Not my fave.
  • Chocolate chips? Eh, sounds good but melts into the filling and gets lost. Not bad, just… kinda pointless?

What If I’m Missing a Fancy Gadget?

Look, a proper apple corer is neat, but I’ve gotten by with a regular teaspoon and sheer stubbornness. If you’ve got a melon baller, that’s even better. And if you don’t have a mixer, a fork and a bit of elbow grease will do the trick. No need to overthink it—just go with what you’ve got.

Cheesecake Stuffed Baked Apples

How to Store (If There’s Anything Left!)

Officially, you can keep these in the fridge for up to 3 days in a sealed container. But honestly, in my house, it never lasts more than a day—someone always sneaks the last one for a midnight snack. If you do manage to save some, the flavor actually gets deeper overnight, which surprised me the first time.

How I Like to Serve These (And a Tangent)

Most days, I just plop the apples onto plates and hand everyone a spoon. My sister, though, insists on a little scoop of vanilla ice cream on top—she calls it “proper dessert style.” Once, I made a quick caramel drizzle (Sally’s caramel recipe is foolproof, by the way) and that got rave reviews even though I dripped half of it on the counter. Oh, and if you’re feeling extra, a sprinkle of toasted pecans is lovely, though not strictly necessary. Speaking of which, does anyone else get distracted by the smell of baking apples and forget what they’re doing? Just me?

Things I Learned the Hard Way (Pro Tips)

  • I once tried rushing the cooling step—bad idea. The filling was lava hot and I regretted it instantly.
  • If the apples you have are a bit mealy, don’t use them. The filling can’t save a sad apple.
  • Don’t overstuff. The temptation is real, but then the filling slides out and burns onto the pan (which is a pain to clean, trust me).

Some FAQs I’ve Actually Gotten

  • Can I make these ahead of time? Yup! I usually stuff them and keep them in the fridge, then bake just before serving. Or bake and reheat, but they’re a smidge softer that way.
  • What’s the best apple for this? I like Honeycrisp, but honestly, any crisp apple works. Red Delicious is too soft; learned that one the hard way.
  • Can I make it dairy-free? I haven’t personally tried, but a friend swears by using vegan cream cheese and coconut sugar. Worth a shot!
  • Do I really need the graham crackers? Not really. I skip them sometimes, or use a gluten-free cookie. Just adds a bit of crunch.
  • Where did you get your apple corer? Oh, just a cheap one off Amazon. But, as I said, a teaspoon will do the job if you’re patient—or a bit stubborn.
★★★★★ 4.80 from 128 ratings

Cheesecake Stuffed Baked Apples

yield: 4 servings
prep: 20 mins
cook: 30 mins
total: 50 mins
Cheesecake Stuffed Baked Apples are a delicious dessert featuring crisp apples filled with creamy cheesecake filling, baked until tender and topped with a sprinkle of cinnamon and graham cracker crumbs.
Cheesecake Stuffed Baked Apples

Ingredients

  • 4 large apples (such as Honeycrisp or Fuji)
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup graham cracker crumbs
  • 1 tablespoon melted butter

Instructions

  1. 1
    Preheat the oven to 350°F (175°C). Line a baking dish with parchment paper.
  2. 2
    Slice the tops off the apples and carefully hollow out the centers, removing the core and seeds while leaving the bottom intact.
  3. 3
    In a medium bowl, beat together the cream cheese, granulated sugar, egg, vanilla extract, and ground cinnamon until smooth and creamy.
  4. 4
    Spoon the cheesecake filling evenly into each hollowed apple. Place the stuffed apples in the prepared baking dish.
  5. 5
    In a small bowl, mix the graham cracker crumbs with melted butter. Sprinkle the mixture over the tops of the filled apples.
  6. 6
    Bake for 30 minutes, or until the apples are tender and the cheesecake filling is set. Allow to cool slightly before serving.
CLICK FOR NUTRITION INFO

Approximate Information for One Serving

Serving Size: 1 serving
Calories: 320 caloriescal
Protein: 5 gg
Fat: 16 gg
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 0mg
Total Carbs: 41 gg
Fiber: 0g
Sugar: 0g
Net Carbs: 0g
Vitamin A: 0
Vitamin C: 0mg
Calcium: 0mg
Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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