If you’ve been searching for a dessert that perfectly balances cozy comfort with a touch of elegance, look no further than these Cheesecake-Stuffed Baked Apples. This recipe combines the natural sweetness and tender warmth of baked apples with a luscious, creamy cheesecake filling that melts in your mouth. It’s like autumn and dessert had a love child—ideal for sharing with friends or curling up with a good book. The blend of cinnamon, nutmeg, and a crunchy graham cracker topping makes every bite an adventure of texture and flavor, inviting you to savor the simple joy of homemade treats.

Cheesecake-Stuffed Baked Apples Recipe - Recipe Image

Ingredients You’ll Need

Getting this delicious dish on your table is all about a handful of straightforward ingredients that each play a crucial role in creating the perfect balance of flavor, texture, and appearance. These essentials work in harmony to make your Cheesecake-Stuffed Baked Apples not only feel indulgent but also charmingly rustic.

1 pound full-fat cream cheese, at room temperature: Provides the rich and creamy base for the cheesecake filling.
2 large eggs, at room temperature: Help bind the filling while adding a silky texture.
8 large apples: The natural cups and star ingredient, offering a juicy, tender vessel that softens perfectly in the oven.
4 tablespoons unsalted butter, divided: Brings buttery richness and helps toast the graham cracker crumbs for extra crunch.
3/4 teaspoon ground cinnamon, divided: Adds warmth and depth essential to autumn-inspired flavors.
1/4 teaspoon plus 1/8 teaspoon ground nutmeg, divided: Complements the cinnamon with a subtle, cozy spice.
3/4 cup graham cracker crumbs: Give the topping and bottom layer a pleasant, crumbly texture and a hint of sweetness.
3/4 cup granulated sugar: Sweetens the cheesecake filling just right without overpowering the apples.
1 teaspoon vanilla extract: Enhances all the flavors and adds aromatic lift to the filling.
Caramel sauce, for serving: A luscious finishing touch that creates a beautiful contrast of sticky sweetness and gooey texture.

How to Make Cheesecake-Stuffed Baked Apples

Step 1: Prepare the Cream Cheese Mixture

Start by softening your full-fat cream cheese at room temperature so it blends smoothly with the eggs. By cracking two large eggs into the cream cheese and letting them sit together, you’re setting the stage for a silky cheesecake filling that will bake up beautifully without cracking or curdling.

Step 2: Hollow Out the Apples

Carefully cut about a quarter-inch from the top of each apple to create a sturdy lid. Using a melon baller, scoop out the apple’s core and flesh, being sure to leave about half an inch of apple walls intact. This thickness lets the apples hold their shape as they soften during baking, ensuring the cheesecake filling stays perfectly nestled inside.

Step 3: Butter and Spice the Apples

Melt the unsalted butter and separate it into two batches. Mix the smaller portion with cinnamon and nutmeg to brush inside the hollowed apples. This step infuses the apples with warm spices and buttery flavor, creating an inviting aroma and complementing the sweetness to come.

Step 4: Add Graham Cracker Crumbs

Combine the remaining melted butter with the graham cracker crumbs to make a buttery, crunchy mixture. Sprinkle a generous teaspoon of this into the bottom of each apple. This creates a subtle textural contrast beneath the creamy cheesecake, and the crumbs also soak up some moisture, preventing the apples from becoming soggy.

Step 5: Mix and Fill the Cheesecake Mixture

Beat together the granulated sugar, vanilla extract, remaining cinnamon, remaining nutmeg, and the cream cheese with eggs until perfectly smooth and creamy. Then, carefully spoon this luscious filling into each apple until it’s just shy of the top, leaving a little room for the cheesecake to rise and the graham cracker topping to be sprinkled later.

Step 6: Bake to Perfect Softness

Place the filled apples on a parchment-lined baking sheet and bake at 350°F for 30 to 35 minutes. You’ll know they’re ready when the apples are tender, and the cheesecake filling turns a beautiful golden brown. Let them cool completely before moving on to the finishing touches to ensure a clean slice and presentation.

How to Serve Cheesecake-Stuffed Baked Apples

Garnishes

Once cooled, sprinkle the remaining graham cracker and butter mixture on top of the apples for an irresistible crunch. A warm drizzle of caramel sauce brings that glossy finish and gooey sweetness that makes each bite decadent. You could even add a dollop of whipped cream or a sprinkle of chopped nuts for extra texture and flair.

Side Dishes

These Cheesecake-Stuffed Baked Apples shine as a standalone dessert, but they also pair beautifully with a scoop of vanilla ice cream or a cup of rich espresso. If you want to round out a fall-inspired meal, consider serving alongside spiced pecans or roasted winter squash for a seasonal twist.

Creative Ways to Present

Try serving these apples nestled in individual small plates drizzled with caramel and garnished with fresh mint leaves for a pop of color. You could also place them atop a bed of lightly crushed graham crackers or cinnamon sugar to echo the flavors inside. For a charming family-style presentation, arrange several baked apples on a large wooden board surrounded by sprigs of fresh rosemary or thyme.

Make Ahead and Storage

Storing Leftovers

Leftover Cheesecake-Stuffed Baked Apples taste just as delightful the next day. Store them in an airtight container in the refrigerator for up to three days to keep the filling fresh and the apples moist without becoming mushy.

Freezing

If you want to prepare these in advance, you can freeze the baked apples after they’ve completely cooled. Wrap each apple individually in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight for best results.

Reheating

To reheat, place the apples in a preheated oven at 325°F for about 15 minutes or until warmed through. Avoid microwaving as it may make the apples too soft or cause the cheesecake filling to become rubbery. After warming, add a fresh drizzle of caramel sauce to revive their irresistible charm.

FAQs

Can I use any type of apple for this recipe?

Yes! While firmer apples like Honeycrisp, Granny Smith, or Fuji hold their shape best when baking, feel free to experiment with your favorite varieties. Just keep in mind that softer apples might cook down more quickly.

Is it okay to prepare the filling ahead of time?

Absolutely. You can mix the cheesecake filling a few hours in advance, just keep it covered and refrigerated until ready to fill the apples. This makes the assembly process quicker and more convenient.

Can I make this recipe dairy-free?

To adapt for a dairy-free diet, substitute the cream cheese with a plant-based alternative like cashew cream cheese and use a dairy-free butter substitute. The texture and flavor will be slightly different but still delicious.

How do I prevent the apples from leaking juices during baking?

Leaving a half-inch wall of apple flesh when hollowing out helps keep the juices inside. Additionally, brushing the inside with the butter and spice mixture coats the apple walls, helping seal in moisture while baking.

Can I substitute the graham cracker crumbs?

Sure! If you don’t have graham crackers, crushed digestive biscuits or even finely chopped nuts like pecans or walnuts can work wonderfully to provide that crunchy bottom layer and topping.

Final Thoughts

If you want a dessert that feels like a warm hug on a plate, these Cheesecake-Stuffed Baked Apples are an absolute must-try. Their blend of creamy cheesecake filling, tender spiced apples, and buttery graham cracker crunch makes for a show-stopping treat that’s surprisingly easy to make. Whether you’re sharing these for a holiday gathering or just craving something special, this recipe promises to become a beloved classic in your kitchen.

Cheesecake-Stuffed Baked Apples Recipe

★★★★★

4.9 from 17 reviews

Author: Harry
Total Time: 1 hour 45 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Cheesecake-Stuffed Baked Apples are a warm, comforting dessert that combines the natural sweetness and tartness of baked apples with a creamy, spiced cheesecake filling. Each apple is hollowed and filled with a smooth mixture of cream cheese, eggs, and warming spices, then baked until golden and tender. Finished with a crunchy graham cracker topping and a drizzle of caramel sauce, this delicious treat is perfect for cozy fall evenings or special occasions.

Instructions

Prep Cream Cheese and Eggs: Place 1 pound of cream cheese and crack 2 large eggs into a large bowl. Let them sit at room temperature for about 1 hour, allowing the cream cheese to soften for easier mixing.
Prepare Apples: Cut off 1/4 inch from the tops of 8 large apples. Using a melon baller, carefully hollow out the insides, leaving about 1/2 inch of apple flesh on the bottom and sides to hold the filling.
Make Spice Butter and Brush Apples: Melt 4 tablespoons of unsalted butter and divide into two bowls. In one bowl, mix 2 tablespoons melted butter with 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg. Generously brush this spiced butter inside each hollowed apple to infuse flavor and prevent drying. Place the apples on a parchment-lined baking sheet.
Prepare Graham Cracker Crumb Topping: In the other bowl with the remaining 2 tablespoons of melted butter, stir in 3/4 cup graham cracker crumbs. Sprinkle about a heaping teaspoon of this crumb mixture into the bottom of each apple. Save the remaining mixture for topping after baking.
Make Cheesecake Filling: To the softened cream cheese and eggs, add 3/4 cup granulated sugar, 1 teaspoon vanilla extract, the remaining 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Beat the mixture until smooth and creamy.
Fill Apples: Carefully spoon the cheesecake filling into each apple, filling them up to about 1/2 inch from the top, leaving room for expansion during baking.
Bake: Place the baking sheet with the filled apples in a preheated oven at 350°F (175°C). Bake for 30 to 35 minutes, or until the apples are tender and the filling is golden brown on top.
Cool and Serve: Remove apples from the oven and allow them to cool completely. Before serving, sprinkle the reserved graham cracker crumb mixture on top and drizzle with caramel sauce for added sweetness and texture.

Notes

Ensure cream cheese is fully softened for a smooth filling.
Choose firm apples like Honeycrisp, Fuji, or Granny Smith to hold their shape during baking.
Let the baked apples cool completely before serving to allow the filling to set properly.
Adjust caramel sauce quantity according to taste or substitute with honey for a different sweetness profile.
Leftover filling can be baked separately in ramekins for mini cheesecakes.

Prep Time: 15 minutes plus 1 hour for cream cheese softening
Cook Time: 30 to 35 minutes
Category: Dessert
Method: Baking
Cuisine: American