These cheesecake-stuffed baked apples are a cozy dessert that blends tender baked fruit with a rich, creamy cheesecake center and a buttery crumble topping. Warm spices, sweet apples, and a smooth filling come together for a comforting treat that feels indulgent yet simple.
Why You’ll Love This Recipe
This recipe is easy to prepare but impressive to serve. The apples become soft and fragrant while baking, the cheesecake filling stays creamy and lightly tangy, and the topping adds a satisfying crunch. It’s perfect for fall and winter, can be made ahead, and works equally well for family desserts or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Apples
4 large baking apples (Honeycrisp, Fuji, or Granny Smith)
1 tablespoon lemon juice
2 tablespoons butter, melted
¼ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Cheesecake Filling
8 ounces cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
2 tablespoons sour cream or heavy cream
Topping
¼ cup graham cracker crumbs
2 tablespoons brown sugar
2 tablespoons butter, melted
Pinch of ground cinnamon
Directions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all the apples upright.
Cut off the tops of the apples and carefully scoop out the cores using a spoon or melon baller, creating a well without piercing the bottom. Brush the inside of each apple with lemon juice.
In a small bowl, mix the melted butter, brown sugar, cinnamon, and nutmeg. Spoon or brush this mixture inside each apple cavity.
In a separate bowl, beat the softened cream cheese until smooth. Add the granulated sugar, vanilla extract, egg yolk, and sour cream or heavy cream. Mix until creamy and fully combined.
Spoon the cheesecake filling into each apple, filling nearly to the top.
In another bowl, combine the graham cracker crumbs, brown sugar, melted butter, and a pinch of cinnamon. Sprinkle the topping evenly over each filled apple.
Arrange the apples in the prepared baking dish. Pour ¼ cup of water into the bottom of the dish. Cover loosely with foil and bake for 25 minutes.
Remove the foil and continue baking for 15 to 20 minutes, until the apples are tender and the cheesecake filling is set.
Remove from the oven and let the apples cool for about 10 minutes before serving.
Servings and timing
This recipe makes 4 servings, serving one stuffed apple per person.
Preparation time is approximately 15 minutes.
Baking time is 40 to 45 minutes.
Total time is about 1 hour.
Variations
For an apple pie-style twist, fold ¼ cup finely diced apple and an extra ¼ teaspoon cinnamon into the cheesecake filling before stuffing the apples.
For a caramel pecan version, sprinkle 2 tablespoons finely chopped pecans over the topping before baking and drizzle with caramel sauce just before serving.
For a lighter no-egg option, omit the egg yolk and increase the sour cream to 3 tablespoons, baking only until the apples are tender and the filling is warmed through.
Storage/Reheating
Store leftover baked apples in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (165°C) oven for about 10 to 12 minutes or warm gently in the microwave in short intervals until heated through.
FAQs
Can I use smaller apples?
Yes, but reduce the filling slightly and check for doneness earlier, as smaller apples cook faster.
Do I need to peel the apples?
No, leaving the skin on helps the apples hold their shape during baking.
Can I make these ahead of time?
You can prepare and stuff the apples up to one day in advance, store them covered in the refrigerator, and bake when ready.
What type of apple works best?
Firm baking apples like Honeycrisp, Fuji, or Granny Smith hold up well and balance sweetness.
Can I freeze cheesecake-stuffed baked apples?
Freezing is not recommended, as the apples may become mushy and the filling texture can change.
Is there a substitute for graham cracker crumbs?
Yes, crushed digestive biscuits or plain cookies work well as a topping alternative.
How do I know when the apples are done?
A knife should slide easily into the apple flesh, and the cheesecake filling should look set, not liquid.
Can I reduce the sugar?
You can reduce both the brown and granulated sugar slightly, but the dessert will be less sweet.
What can I serve with these apples?
They are delicious on their own or served warm with vanilla ice cream or whipped cream.
Can I make this recipe without an oven?
This recipe is designed for baking; other methods may not soften the apples evenly or set the filling properly.
Conclusion
Cheesecake-stuffed baked apples are a comforting dessert that combines simple ingredients with warm spices and creamy filling. They’re easy to customize, satisfying to serve, and perfect for enjoying a classic baked apple with a rich twist.
These cheesecake-stuffed baked apples feature tender baked fruit filled with a creamy cheesecake center and topped with a buttery graham crumble. A cozy, spiced dessert perfect for fall and winter.
Ingredients
4 large baking apples (Honeycrisp, Fuji, or Granny Smith)
1 tablespoon lemon juice
2 tablespoons butter, melted
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Cheesecake Filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
2 tablespoons sour cream or heavy cream
Topping:
1/4 cup graham cracker crumbs
2 tablespoons brown sugar
2 tablespoons butter, melted
Pinch of ground cinnamon
Instructions
Preheat oven to 375°F (190°C) and lightly grease a baking dish that fits all apples upright.
Cut tops off apples and core them using a spoon or melon baller, creating a cavity without piercing the bottom.
Brush the inside of each apple with lemon juice.
In a small bowl, mix melted butter, brown sugar, cinnamon, and nutmeg. Spoon or brush this mixture inside each apple cavity.
In a separate bowl, beat cream cheese until smooth. Add granulated sugar, vanilla extract, egg yolk, and sour cream. Mix until creamy and combined.
Spoon cheesecake filling into each apple, nearly to the top.
In another bowl, combine graham cracker crumbs, brown sugar, melted butter, and a pinch of cinnamon. Sprinkle evenly over each filled apple.
Place apples in the prepared baking dish. Pour 1/4 cup water into the bottom of the dish. Cover loosely with foil and bake for 25 minutes.
Remove foil and bake for an additional 15 to 20 minutes, until apples are tender and cheesecake filling is set.
Let cool for 10 minutes before serving.
Notes
Use firm apples like Honeycrisp or Granny Smith to prevent collapse while baking.
Make ahead by preparing the apples and storing them in the fridge before baking.
Serve warm with vanilla ice cream or whipped cream for extra indulgence.
Do not freeze, as texture may become mushy after thawing.
