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.
How far in advance of serving can you make this? https://www.lecremedelacrumb.com/cheesecake-stuffed-baked-apples/
I made mine the night before (except I snuck one…or two). It was great the next day because it gave plenty of time for the cheesecake to set.
I loved these! I had a hard time keeping my apples from falling over on the cookie sheet so I put them on muffin tins. These were delicious and made my house smell like fall. 🙂
Easy recipe to follow we enjoyed it
Happy to hear that you enjoyed this recipe! Thanks for your feedback, Mary!
I stRuggled to know how to tell the cheesecake was “set” inside the apples. The top seemed done, but the inside was A sloppy mess. I baked them for another 10 minutes, and my apples sPlit on the sides, and the inside is still extremely gooey. Is this normal? If not, where did i go wrong? Thanks!
When it is finished it’s going to be softer than a typical piece of chilled cheesecake. Chilling a baked cheesecake, or letting come to room temperature will solidify the cheesecake quite a bit, if you’re eating it warm it will still be very soft.
This was delicious! My family and I tried them this evening. Wonderful!! Thank you so much!
what did you do with the apple that you scooped out
Hi Ruth, you can use the usable flesh to add to your filling. The part with the seeds and core is not edible though and should be thrown out.
Can you freeze these? There are only two of us in my household lol and I would hate for them to go to waste!
Hi Courtney, I bet you could! I’d wrap them individually in plastic wrap and then freeze. Then just unwrap and bake when you’re ready to have them – probably will need a few extra minutes in the oven if baking straight from frozen!
Do you think this would work with Splenda and low fat cream cheese-on a pretty strict diet but these look hard to resist and I’m having a Halloween dinner party!
Hi Sue! These would be perfect for a Halloween dinner party! I know that low fat cream cheese will work, not sure about the splenda though because I never cook or bake with splenda so I’m kind of unfamiliar with how it compares to traditional sugar – good luck! 🙂
do you discard the apple flesh as well?
Yum! With all the pictures, I’d love to see step by step!