Go Back
Print Recipe

Cheesecake Stuffed Baked Apples

These cheesecake stuffed baked apples combine everything people love about classic cheesecake and baked fruit desserts into one simple, comforting dish. Whole apples are hollowed out and filled with a smooth cinnamon-scented cheesecake filling, then baked until the apples are tender and the centers are softly set. The result is warm, creamy, lightly spiced, and naturally portioned, making this dessert feel both indulgent and approachable. Finished with optional graham cracker crumbs, caramel sauce, or chopped pecans, these apples deliver big dessert flavor without the heaviness of a full cheesecake.
Prep Time15 minutes
Cook Time25 minutes
Cooling Time1 hour
Total Time1 hour 40 minutes
Servings: 6

Ingredients

  • 6 medium apples such as Gala
  • 8 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Optional Toppings

  • Graham cracker crumbs
  • Caramel sauce
  • Chopped pecans

Instructions

  • Preheat your oven to 350°F and line a baking sheet with parchment paper.
  • Cut the tops off the apples and use a spoon or melon baller to scoop out the core and seeds, creating a cavity while keeping the apple intact.
  • In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  • Add the egg, vanilla extract, and cinnamon. Mix until fully combined and silky.
  • Spoon the cheesecake mixture into each apple, filling them about two-thirds full to allow room for slight expansion.
  • Arrange the filled apples on the prepared baking sheet, spacing them apart so they don’t touch.
  • Bake for 20 to 25 minutes, until the apples are tender and the cheesecake filling looks set with a slight jiggle in the center.
  • Remove from the oven and transfer the apples to a plate.
  • Refrigerate until completely cooled, at least 1 hour, to allow the cheesecake to fully set.
  • Serve chilled or at room temperature, topped with graham cracker crumbs, caramel sauce, or pecans if desired.

Notes

  • Apple Choices: Gala, Honeycrisp, or Fuji apples work well. Avoid very soft varieties.
  • Make-Ahead: Bake the apples a day ahead and store covered in the refrigerator.
  • Storage: Keep leftovers refrigerated for up to 3 days.
  • Cleaner Filling: Make sure the cream cheese is fully softened before mixing to avoid lumps.
  • Flavor Variation: Add a pinch of nutmeg or lemon zest to the filling for extra depth.