Warm Cheesecake Stuffed Baked Apples Dessert (Print Version)

Cheesecake Stuffed Baked Apples: Your new favorite dessert! Warm, tender apples bursting with creamy cheesecake. Easy to make & perfect for any occasion.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Apple & Cheesecake Base

01 - 4 medium baking apples (like Honeycrisp or Fuji)
02 - 8 oz (226g) full-fat cream cheese, softened
03 - 1/4 cup (50g) granulated sugar
04 - 1 large egg
05 - 1 tsp vanilla extract
06 - 1/2 cup (60g) graham cracker crumbs
07 - 2 tbsp unsalted butter, melted

→ Flavor Boosters

08 - 1 tsp ground cinnamon
09 - Pinch of ground nutmeg
10 - 1 tsp lemon zest

→ Optional Finishing Touches

11 - Caramel sauce, for drizzling
12 - Whipped cream, for topping
13 - Extra graham cracker crumbs or cinnamon for garnish

# Instructions:

01 - First things first, preheat your oven to 375°F (190°C). Then, grab those beautiful apples. Wash them well, then carefully core them, leaving about a half-inch at the bottom so your filling doesn't run right through. I usually use a melon baller or a sturdy spoon after a corer to widen the cavity a bit. You want a good-sized hole for all that creamy cheesecake goodness! Make sure to save any apple bits you might have accidentally cored out; they're great for snacking while you cook.
02 - In a small bowl, combine your graham cracker crumbs with the melted butter and a pinch of cinnamon. This forms a little 'crust' for the bottom of your apple. Spoon about a tablespoon of this mixture into the bottom of each cored apple, pressing it down gently. I always end up with crumbs on my counter here, it's just part of the process, don't even worry about it. This step is crucial for that authentic cheesecake experience, giving you a nice textural contrast.
03 - Now for the star of the show! In a medium bowl, beat the softened cream cheese with the granulated sugar until it's smooth and creamy, no lumps allowed! Then, beat in the egg, vanilla extract, lemon zest, and a tiny pinch of nutmeg until just combined. Don't overmix once the egg is in, or your filling might get too airy. It should smell absolutely heavenly at this point – that sweet, tangy aroma is my favorite part of making these Cheesecake Stuffed Baked Apples.
04 - Carefully spoon the cheesecake filling into each apple cavity, filling it almost to the top. Don't worry if it looks like a lot, it bakes down a bit. Place your stuffed apples in a baking dish. I like to add about a quarter-inch of water to the bottom of the dish; it helps the apples steam a bit and prevents them from drying out. Bake for 30-40 minutes, or until the apples are tender when poked with a fork and the cheesecake filling is set and lightly golden on top. My oven runs hot, so I always check around the 25-minute mark!
05 - Once they're out of the oven, let those beauties cool in the baking dish for about 10-15 minutes. They'll be piping hot, and the filling needs a moment to fully set. This is where I always get impatient, but trust me, it’s worth the wait. The kitchen will smell incredible, a mix of warm apple and sweet cheesecake. You'll see the filling firm up, and the apples will look beautifully softened and slightly caramelized around the edges. It’s a moment of pure culinary satisfaction, honestly.
06 - For an extra touch, a drizzle of warm caramel sauce or a dollop of whipped cream takes these Cheesecake Stuffed Baked Apples to the next level. A sprinkle of extra cinnamon or a few more graham cracker crumbs wouldn't hurt either! I love how the warm apple contrasts with cool whipped cream. It's truly a dessert that feels fancy but is surprisingly simple to pull off, making any evening feel a little bit more special.

# Notes:

01 - Always choose firm baking apples; soft varieties will collapse and make a watery mess, a mistake I made early on.
02 - Ensure your cream cheese is truly softened; cold cream cheese will leave you with lumpy filling, and nobody wants that.
03 - Don't overfill the apples; the cheesecake will puff up slightly, and you don't want it bubbling over too much.
04 - Add a small amount of water to the baking dish to help steam the apples and keep them moist.

# Equipment Needed:

01 - Baking dish
02 - mixing bowls
03 - hand mixer
04 - apple corer (optional
05 - but helpful)

# Nutrition (Per Serving):

Calories: 350
Total Fat: 20g
Total Carbohydrate: 40g
Protein: 5g

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