Cheesecake Stuffed Baked Apples
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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
Ingredients
- 6 apples , (I used gala apples)
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 egg
- 1 teaspoon cinnamon
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
WOW……… this looks good
white velvet cheesecake will taste great inside apples with my vanilla caramel sauce drizzled over the tops. thank you
Do you think you can pre make these and serve them the next day?
Yep you can!
i used honey crisp apples and they took quite a bit longer than 25 minutes, about 40. i used the insides for a potato hash and in about an hour it will be time to enjoy the fruits of my labor. ( a punny!) thanks for a great recipe!
Could you do this and leave them in the fridge overnight or do you think it wouldn’t be as good the next day?
Hi Krissy! These are definitely best fresh or day-of, but I have eaten them chilled the next day and they were still delicious! 🙂
How thick did you leave the apple sides/bottom? Looks delicious!
About 1/8-1/4 of an inch 🙂
thanks!
If we want to add the caramel, do we put it in the cheesecake mixture? From some of the picture it seems like it’s actually inside the apple (not just drizzled over). Thanks! 🙂
Nope, the caramel is only drizzled on top 🙂
It looks like the chopped apple pieces were put inside too but it doesn’t state this in the recipe. please clarify
Totally drooling over here. These cheesecake apples are INSANE! Definitely pinning, and I will have to make these before the season ends. Yum!
Thanks Valentina! They taste as goos as they look!
Hi! So you don’t leave any of the apple inside to bake? Just making sure.
Thanks!
That’s right, you can use the insides of the apple for another recipe or discard them. The cheesecake that bakes inside of the apple gets infused with a bit of apple flavoring from the juiced inside the apple! 🙂