The only thing better than a juicy harvest apple is a baked apple filled with rich cheesecake! Top it off with caramel sauce, graham cracker crumbs, and pecans for the ultimate no-fuss Autumn dessert!
Let’s play a game. It’s called, How Many Delicious Things Can You Stuff Inside a Baked Apple? Ever since I made those apple crisp stuffed baked apples I’ve been dreaming up more ways to get my baked apple fix. I believe between the apple crisp and these cheesecake stuffed apples, I have truly entered apple harvest heaven and can die a happy girl.
I hate when my husband is out of town because a) I miss him, obviously, b) I am left to squish all of my own spiders and I don’t do clean up duty which means there are a lot of shoes in random places around the house, and c) I am stuck in an empty house with no one to keep me company besides all of this dang food I’m cooking up! What’s a girl to do when she’s staring down a bunch of gorgeous baked apples stuffed with cheesecake, all of which have no real agenda?
Devour them. That’s what a girl is to do.
These apples are delicious warm, at room temperature, or chilled. Whatever your preference, you really can’t go wrong. They only require 6 ingredients (seriously. just six) but if you’ve got time to round up three more (you do, you do!) then you should really go all out with the toppings. If you want to make some homemade caramel sauce, feel free, but if you’re just not in the mood for it (I don’t blame ya, I have those days) opt for caramel ice cream topping, it works perfectly. And I know the recipe says that the graham cracker crumbs are optional but, they’re not. They kind of bring the whole cheesecake thing together and you will not regret sprinkling some of that crumbly goodness right on top.
These have to be my new favorite fall dessert. I’m always and forever a fan of pumpkin (I’m sure you’ve noticed the 9 million pumpkin recipes on this blog, such as my Pumpkin Cinnamon Rolls) but sometimes you’ve gotta mix things up and these stuffed baked apples are the perfect way to do it. I mean, they’re filled with CHEESECAKE. How can you go wrong with a crisp Autumn apple stuffed with cheesecake?? Exactly. You can’t. And the fact that these babies are extremely easy just makes them that more amazing. This recipe will feed six normal-ish people, or three very hungry people, or one of me, but you can double the whole thing and feed a crowd with these too!
Cheesecake Stuffed Baked Apples
- 6 apples - (I used gala apples)
- 8 ounces cream cheese - softened
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 egg
- 1 teaspoon cinnamon
- Chop the tops of the apples off and scoop out the insides. Discard the core and seeds.
- In a medium bowl cream together cream cheese and sugar until smooth. Mix in vanilla, egg, and cinnamon until smooth. Fill each of the apples 2/3 full with the cheesecake mixture.
- Place filled apples on a baking sheet (make sure they aren't touching) and bake at 350 for 20-25 minutes until cheesecake filling is set. Transfer to a plate and place in the fridge until completely cooled.
- Serve apples at room temperature or chilled. If desired, top with caramel sauce, graham cracker crumbs, and pecans.
Be still my pregnant heart! These were SO good! I used Honeycrisp apples. I had some cheesecake filling left over so I used what I could from the apples after scooping them out and diced it up. I threw them in the bottom of a ramekin and topped it with the cheesecake filling and put them in the oven for the same amount of time. They turned out SOOO good! They were gone so fast. This is going in my favorites.
Hi Kit! Congrats on your pregnancy!! So glad you enjoyed this recipe so much. Thanks for sharing your feedback!
Any thoughts on baking these in an air fryer? Or a large toaster oven? It is still so hot in TX I avoid using my oven until Dec or so, but I’d love to give these a try!
I bet they would be fabulous in an air fryer! I haven’t tried it though! 😉
Interested in making these but do you know how long they keep in the fridge (covered)? I’m the only one in my household who would eat them.
I would say they would last about 3-4 days
So delicious! Great recipe!