Name: Cheesecake Stuffed Baked Apples
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 6 medium baking apples (e.g., Honeycrisp, Fuji, Gala, Granny Smith, Pink Lady); 2 tablespoons unsalted butter, melted; 1/4 cup granulated sugar (or brown sugar); 1 teaspoon ground cinnamon; Pinch of nutmeg (optional); 1/2 cup hot water or apple cider; 8 ounces (1 package) cream cheese, softened to room temperature; 1/4 cup granulated sugar; 1 large egg yolk; 1 teaspoon pure vanilla extract; 1 tablespoon all-purpose flour; Pinch of salt; Zest of 1/2 a lemon (optional); For Optional Streusel: 1/4 cup old-fashioned rolled oats; For Optional Streusel: 2 tablespoons all-purpose flour; For Optional Streusel: 2 tablespoons light brown sugar, packed; For Optional Streusel: 1/4 teaspoon ground cinnamon; For Optional Streusel: Pinch of salt; For Optional Streusel: 2 tablespoons cold unsalted butter, cut into small pieces; Optional Garnish: Caramel sauce, for drizzling; Optional Garnish: Whipped cream or vanilla ice cream; Optional Garnish: Chopped pecans or walnuts

Cheesecake Stuffed Baked Apples offers a delightful twist on two beloved dessert classics, promising a culinary experience that will captivate your senses from the very first bite. Imagine sinking your spoon into a perfectly tender, warm baked apple, its natural sweetness beautifully enhanced and complemented by a rich, creamy, and subtly tangy cheesecake filling. This isn’t just a dessert; it’s an elevated comfort food, an unexpected symphony of textures and flavors that truly stands out and makes every occasion feel special.

While both traditional baked apples and classic cheesecakes boast their own storied histories as timeless treats, this innovative recipe masterfully unites their best qualities. It’s a modern culinary fusion, marrying the rustic charm of a wholesome, fruit-forward dessert with the sophisticated indulgence of a velvety, rich cheesecake. We believe this dish shines as a testament to creative home baking, offering something familiar yet wonderfully new.

Why You’ll Fall in Love with This Delightful Creation

People adore this dish not only for its incredible, harmonious taste—the soft, caramelized apple mingling with the luxurious, cool cheesecake filling—but also for its visually appealing presentation and the comforting warmth it brings. It’s surprisingly simple to prepare, yet looks incredibly impressive, making it ideal for a cozy family evening or an elegant dinner party. Each spoonful of our Cheesecake Stuffed Baked Apples is a journey of delightful contrasts, satisfying every craving and leaving a lasting impression. Prepare to make this exquisitely balanced dessert your new go-to for any gathering!

Ingredients:

For the Baked Apples:
- 6 medium-sized baking apples (such as Honeycrisp, Fuji, Gala, Granny Smith, or Pink Lady)
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar (or brown sugar for a richer flavor)
- 1 teaspoon ground cinnamon
- Pinch of nutmeg (optional)
- 1/2 cup hot water (or apple cider)

For the Cheesecake Filling:
- 8 ounces (1 package) cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk (reserve the egg white for another use, or add to your morning scramble!)
- 1 teaspoon pure vanilla extract
- 1 tablespoon all-purpose flour (this helps stabilize the filling)
- Pinch of salt
- Zest of 1/2 a lemon (optional, but highly recommended for a bright contrast)
For the Optional Streusel Topping:
- 1/4 cup old-fashioned rolled oats
- 2 tablespoons all-purpose flour
- 2 tablespoons light brown sugar, packed
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons cold unsalted butter, cut into small pieces

Optional Garnishes and Serving:
- Caramel sauce, for drizzling
- Whipped cream or vanilla ice cream
- Chopped pecans or walnuts

Preparing the Apples

First things first, let’s get our oven preheating to 375°F (190°C). This gives it plenty of time to come to temperature while we work on our delicious cheesecake stuffed baked apples. You want a consistent heat from the moment these beauties go in, ensuring an even bake throughout.
Now, select your apples! For this particular recipe for cheesecake stuffed baked apples, I find that a firm, slightly tart apple works wonders as it holds its shape beautifully during baking and provides a lovely counterpoint to the sweet, creamy filling. Honeycrisp, Fuji, Gala, Granny Smith, or Pink Lady are all fantastic choices. Their ability to retain structure and offer a pleasant acidity prevents the dish from becoming overly sweet. Wash them thoroughly under cool running water, making sure to remove any dirt or residue from their skins.

Next, it’s time to core them. This is probably the trickiest part, but with a little patience, you’ll be a pro. Using an apple corer, a sharp paring knife, or even a melon baller, carefully remove the core from each apple, making sure not to go all the way through to the bottom. You want to leave about a 1/2-inch border at the bottom to act as a “cup” for our scrumptious cheesecake filling. Aim to create a cavity that’s about 1 to 1 1/2 inches wide. The goal is to create a substantial space for the filling while ensuring the apple remains structurally sound. If you accidentally go all the way through, don’t fret! You can simply plug the hole with a small piece of apple, a mini marshmallow, or even a small, firm piece of bread before filling to prevent leakage.
Once cored, we need to prepare the apples for baking. In a small microwave-safe bowl, melt 2 tablespoons of unsalted butter. You can do this in the microwave in 15-second intervals, stirring in between, or gently in a small saucepan on the stovetop over low heat. Don’t let it brown; just melt it.
Combine the melted butter with 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon (and a pinch of nutmeg if you’re using it). Stir this mixture until it’s well combined and forms a beautiful, fragrant paste. The sugar and cinnamon will infuse the apple with wonderful flavor as it bakes.

Brush the inside and outside of each cored apple with this butter-sugar-cinnamon mixture. Be generous! This step not only adds incredible flavor directly into the apple flesh but also helps the apples soften evenly and caramelize slightly as they bake, leading to a richer taste and texture. It also provides a protective layer, helping to prevent the apple from drying out and ensuring your cheesecake stuffed baked apples come out perfectly tender and glistening.
Arrange the prepared apples in a baking dish that’s just large enough to hold them snugly upright. You want them close enough so they support each other, preventing them from tipping over during baking. Pour 1/2 cup of hot water or apple cider into the bottom of the dish. This creates a steamy environment in the oven, helping the apples cook through without drying out, and also helps to create a lovely, syrupy sauce at the end that you can spoon over your finished dessert.

Making the Cheesecake Filling

While our apples are patiently waiting, let’s turn our attention to the star of the show: the cheesecake filling! It’s crucial to start with cream cheese that is truly at room temperature. This means taking it out of the fridge at least an hour before you plan to mix, or even longer if your kitchen is cool. Softened cream cheese is key to a smooth, lump-free filling. If it’s too cold, you’ll end up with stubborn, unmixed lumps in your filling, no matter how much you beat it, and the texture won’t be as creamy or consistent.

In a medium-sized mixing bowl, combine the 8 ounces of softened cream cheese with 1/4 cup of granulated sugar. Using an electric mixer (either a hand mixer or a stand mixer with the paddle attachment), beat the cream cheese and sugar on medium speed until the mixture is light, fluffy, and completely smooth. This process thoroughly combines the two ingredients, dissolving the sugar crystals into the cream cheese for a perfectly smooth base. Scrape down the sides of the bowl frequently with a rubber spatula to ensure everything is incorporated and there are no hidden pockets of unmixed ingredients. This usually takes about 2-3 minutes.
Next, we’ll add our binding and flavor agents. Add the large egg yolk, 1 teaspoon of pure vanilla extract, 1 tablespoon of all-purpose flour, and a small pinch of salt to the cream cheese mixture. The egg yolk adds richness and helps with setting, the vanilla provides classic cheesecake flavor, and the flour acts as a subtle stabilizer, helping the filling maintain its structure during baking. If you’re using lemon zest, now is the perfect time to add it. I always recommend adding the lemon zest; it beautifully cuts through the richness of the cheesecake and adds a wonderful brightness and fresh aroma that really makes the cheesecake stuffed baked apples sing!
Continue to beat on low speed until all the ingredients are just combined. Be careful not to overmix at this stage. Overmixing can incorporate too much air into the filling, which might cause it to puff up excessively during baking and then potentially crack as it cools. We’re looking for a smooth, uniform consistency, not necessarily something airy. Mix just until everything is homogeneous. Scrape the bowl down one last time to make sure there are no unmixed pockets hiding at the bottom or sides.

Now you have a luscious, creamy cheesecake filling ready to transform your baked apples into an unforgettable dessert! The aroma alone, a blend of sweet cream cheese and vanilla with a hint of lemon, is incredibly enticing.

Optional Streusel Topping (Highly Recommended!)

While the cheesecake filling is utterly delicious on its own, adding a streusel topping elevates these cheesecake stuffed baked apples to another level of texture and flavor. It provides a delightful crisp, buttery counterpoint to the soft apple and creamy filling, adding a wonderful textural complexity that truly enhances the overall experience.

In a separate small bowl, combine the dry ingredients for the streusel: 1/4 cup old-fashioned rolled oats, 2 tablespoons all-purpose flour, 2 tablespoons packed light brown sugar, 1/4 teaspoon ground cinnamon, and a tiny pinch of salt. Whisk these together with a fork until they are thoroughly mixed and evenly distributed. This ensures consistent flavor in every bite of streusel.

Add 2 tablespoons of cold unsalted butter, which you’ve cut into small pieces. It’s important for the butter to be cold because this helps create that wonderful crumbly, distinct texture. Cold butter, when mixed into the flour and sugar, creates pockets that melt slowly in the oven, producing steam and resulting in a crispier, flakier topping.
Using your fingertips, a pastry blender, or even two knives, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Some pieces of butter can be a bit larger, that’s perfectly fine – they’ll create little pockets of deliciousness when they melt and crisp up in the oven. Avoid overworking it, as you don’t want to melt the butter completely into a paste. The goal is a crumbly, sandy texture with some pea-sized clumps.
Set this glorious streusel aside. It’s ready for action, promising to add an irresistible crunch and spice to your baked apples!

Stuffing and Baking the Apples

With our apples prepped and our filling ready, it’s assembly time! Carefully spoon the cheesecake filling into the cored cavities of each apple. Don’t be shy; fill them generously, mounding the filling slightly on top. Each apple should be bursting with that creamy goodness. The filling should reach just above the rim of the apple, creating a lovely domed top.
If you opted for the streusel topping (and I truly hope you did!), now is the moment to sprinkle it generously over the cheesecake filling in each apple. Press it gently to adhere the crumbs to the filling. This topping will bake into a golden, buttery, and cinnamon-spiced crust that complements the creamy cheesecake and tender apple perfectly, adding an amazing textural contrast.
Carefully transfer the baking dish with your cheesecake stuffed baked apples into your preheated 375°F (190°C) oven. Place it on the middle rack for even cooking.

Bake for 35 to 50 minutes. The baking time can vary significantly depending on the size and variety of your apples. Larger, denser apples will naturally take longer than smaller, softer varieties. You’re looking for a few key indicators:
- The apples should be tender when pierced with a knife or a skewer. It should slide in with little resistance, but the apple should still hold its shape and not be mushy. We’re aiming for a tender-crisp texture.
- The cheesecake filling should be set. Gently jiggle the apple; if the filling is wobbling excessively in the center like liquid, it needs a few more minutes. It will continue to set as it cools, but it shouldn’t be liquid or soupy. The surface should look mostly firm.
- If you used the streusel, it should be beautifully golden brown and crispy, with a toasted aroma.
- The delicious aroma filling your kitchen, a heavenly blend of baked apples, cinnamon, and sweet cheesecake, will be another strong indicator that your dessert is nearing perfection!
A quick tip on preventing over-browning: If you notice the streusel or the apple skins getting too dark before the apples are tender or the filling is set, you can loosely tent the baking dish with aluminum foil for the remaining baking time. This will protect them from burning while allowing the interior to finish cooking.

Once baked to perfection, carefully remove the baking dish from the oven. The liquid at the bottom of the dish will have transformed into a lovely, sweet, apple-infused syrup, rich with cinnamon and the flavors of the baked apples.
Allow the cheesecake stuffed baked apples to cool in the dish for at least 15-20 minutes before serving. This cooling time is important for the cheesecake filling to fully set and firm up, and for the apples to become easier to handle. Serving them piping hot directly from the oven can result in a more liquidy or soft filling.

Serving and Enjoying Your Cheesecake Stuffed Baked Apples

Your cheesecake stuffed baked apples are now ready to be devoured! This dessert is truly a showstopper and always a crowd-pleaser, perfect for impressing guests or simply treating yourself.

To serve, carefully lift each apple out of the baking dish and place it onto individual dessert plates. Spoon some of that delicious apple-cinnamon syrup from the bottom of the dish over each apple. This adds extra moisture, flavor, and a beautiful glistening finish, enhancing the overall presentation and taste.
For an extra touch of indulgence, drizzle with a generous amount of warm caramel sauce. The combination of sweet, buttery caramel with the creamy cheesecake and tender apple is simply divine, creating a complex and incredibly satisfying flavor profile.
A dollop of freshly whipped cream or a scoop of high-quality vanilla bean ice cream melting deliciously over the warm apple and filling is also an absolute must for many! The contrast of hot and cold, and the added creamy richness, elevates the experience further, making each bite a luxurious delight.

If you love a nutty crunch and earthy flavor, sprinkle with some chopped pecans or walnuts just before serving. These add another layer of texture and a complementary flavor that pairs wonderfully with apples and cheesecake.
These cheesecake stuffed baked apples are wonderful served warm, but they are also quite delightful at room temperature, making them versatile for different serving occasions. They make an excellent dessert for a cozy evening by the fireplace, a special holiday gathering, or even a fancy brunch where you want to offer something a bit unique and decadent.
Storing Leftovers: If by some miracle you have any leftovers, allow them to cool completely before covering them loosely with plastic wrap or placing them in an airtight container. Store them in the refrigerator for up to 3 days. To reheat, you can warm them gently in the microwave for 30-60 seconds (checking frequently to avoid overheating), or in a preheated oven at 300°F (150°C) for about 10-15 minutes, until just warmed through. Be careful not to overheat, as the cheesecake filling might become too soft and the apple could turn mushy.

I genuinely hope you enjoy making and savoring these delightful cheesecake stuffed baked apples as much as I do. They are a perfect blend of cozy comfort and sophisticated dessert, truly embodying the best of autumn flavors and creamy decadence in a single, irresistible package. Happy baking, and may your kitchen be filled with the most wonderful aromas!

Conclusion:

And there you have it, my friends! We’ve reached the sweet end of our journey through what I truly believe is one of the most delightful and surprisingly simple desserts you’ll ever encounter. This isn’t just another recipe; it’s an experience, a little moment of culinary magic that combines the best of a comforting classic with an exciting, unexpected twist. I wholeheartedly believe this dish is a must-try for anyone who appreciates the wholesome goodness of baked apples paired with the luxurious creaminess of cheesecake. It’s the kind of dessert that feels gourmet without demanding hours of intricate work in the kitchen, making it perfect for both busy weeknights and special occasions alike.

Think about it: the crisp, slightly tart apple, softened to perfection by baking, cradling a rich, tangy cheesecake filling that melts ever so slightly as you take a bite. The gentle spices mingling with the sweet and creamy textures create a symphony of flavors that truly sings on the palate. It’s comforting, it’s elegant, and it’s utterly delicious. Every single spoonful offers that harmonious balance – the warmth of the apple, the cool, velvety cheesecake, and perhaps a hint of cinnamon or nutmeg dancing on your tongue. It’s an innovative way to enjoy the beloved flavors of both apple pie and cheesecake in a single, perfectly portioned package, which makes it a fantastic option when you want something satisfying but not overwhelmingly heavy.

Now, let’s talk about enhancing this already incredible treat with some serving suggestions and variations, because half the fun of cooking is making a dish truly your own. For an ultimate indulgence, I absolutely recommend serving these warm, straight from the oven, with a generous scoop of vanilla bean ice cream melting over the top. The contrast between the warm apple and the cold ice cream is simply divine. Alternatively, a dollop of freshly whipped cream or a drizzle of caramel sauce can elevate it further, adding another layer of sweetness and richness. If you’re feeling extra festive, a sprinkle of toasted pecans or walnuts over the top adds a lovely crunch and nutty flavor. For a slightly lighter option, it’s wonderful just as it is, perhaps with a dusting of powdered sugar or a light sprinkle of cinnamon sugar.

Don’t limit yourself to dessert, either! These cheesecake stuffed baked apples can make a spectacular brunch item or even a sophisticated breakfast. Imagine starting your day with a warm, spiced apple filled with creamy goodness – it’s a delightful change from your usual routine. And for those who love to experiment, the possibilities are truly endless. You could try different kinds of apples – Honeycrisp, Gala, or Fuji work beautifully, each offering a slightly different texture and sweetness. You can also play with the spices; a pinch of ginger or cardamom would be fantastic. For the cheesecake filling, consider swirling in some berry preserves, lemon curd, or even a little bit of pumpkin puree for a seasonal twist. If you’re feeling adventurous, a sprinkle of mini chocolate chips or a touch of espresso powder in the filling could add an exciting new dimension. You could even swap out the cream cheese for mascarpone for an even richer, more luxurious filling. This delightful creation, which you might specifically identify by its full digital reference as Recipe:cheesecake Stuffed Baked Apples?utm_source=pinpiq, is designed for culinary exploration.

So, my dear readers, I implore you: don’t just read about this incredible dessert; go ahead and make it! I promise you won’t be disappointed. It’s simple enough for beginners, yet impressive enough to wow even the most discerning palates. I truly believe this will become a new favorite in your recipe collection. Gather your ingredients, get baking, and then, please, come back and tell me all about your experience! What variations did you try? Who did you share it with? Your stories and photos are what truly bring these recipes to life for me and for other readers. Share your culinary adventures on social media, tag me, or simply drop a comment below. I can’t wait to hear how much you loved making and devouring these sensational cheesecake stuffed baked apples. Happy baking!