Creamy Cheesecake Stuffed Baked Apples Recipe (Print Version)
Make warm Cheesecake Stuffed Baked Apples! This simple dessert features tender apples bursting with a rich, tangy cheesecake filling.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Apple Base
01 -
4 medium apples (Honeycrisp, Gala, or Fuji)
02 -
1/4 cup water (for baking dish)
→ Cheesecake Filling
03 -
8 oz (226g) full-fat cream cheese, softened
04 -
1/4 cup granulated sugar
05 -
1 teaspoon vanilla extract
→ Flavor Enhancers
06 -
1/2 teaspoon ground cinnamon
07 -
4 small pats unsalted butter (about 1/2 tsp each)
→ Optional Garnish
08 -
Caramel sauce
09 -
Whipped cream
10 -
Vanilla ice cream
11 -
Toasted pecans or walnuts
# Instructions:
01 -
First things first, get those apples ready for their cheesecake close-up. I like to use a melon baller or a small spoon to carefully scoop out the core, leaving a good sturdy wall around the edge. You want a decent cavity for the filling, but don't go all the way through the bottom! I’ve done that before, and the cheesecake just melted right out, making a mess. It’s a delicate balance, trust me, for these Cheesecake Stuffed Baked Apples.
02 -
Now for the star of the show! In a medium bowl, beat your softened cream cheese until it’s super smooth and fluffy. This is where I sometimes get impatient and use cold cream cheese, which results in lumps. Don't be like me! Add the sugar, vanilla, and a pinch of cinnamon. Beat it all together until it’s light and airy. It should smell sweet and tangy, making your kitchen smell divine already for your Cheesecake Stuffed Baked Apples.
03 -
Carefully spoon your creamy cheesecake mixture into each apple cavity. Don’t be shy, fill 'em up! I usually mound it slightly on top because, well, more cheesecake is always a good idea, right? This part always feels a bit like crafting, making sure each apple gets its fair share of goodness. You might get a little messy, but that's part of the fun of making Cheesecake Stuffed Baked Apples.
04 -
Place your stuffed apples in a baking dish. Pour about half an inch of water into the bottom of the dish—this creates steam, which helps the apples get tender without drying out. Pop them into a preheated oven. I usually set a timer for 20 minutes, then check them. You'll smell the cinnamon and apple filling wafting through the house, which is my favorite part of making Cheesecake Stuffed Baked Apples.
05 -
The baking time can vary depending on your apple size, so keep an eye on them. You want the apples to be fork-tender but still holding their shape. If they're still firm, give them another 5-10 minutes. The cheesecake filling will look slightly puffed and golden around the edges. This is where patience comes in; don't rush it, or you'll have crunchy apples, and no one wants that!
06 -
Once they’re perfectly tender, take your Cheesecake Stuffed Baked Apples out of the oven. Let them cool in the dish for a bit—they’ll be super hot! I know it's tempting to dig in right away, but a little cooling time helps the cheesecake set a bit more. They’re gorgeous warm, maybe with a drizzle of caramel or a dollop of whipped cream. The house will smell absolutely incredible, a sweet reward for your efforts.
# Notes:
01 -
Always use softened cream cheese for a smooth filling; lumps are no fun.
02 -
Leftovers are best stored in an airtight container in the fridge for up to 3-4 days.
03 -
If you don't have Honeycrisp, Fuji or Gala apples are great substitutes for holding shape.
04 -
A drizzle of warm caramel sauce makes these extra special, in my honest opinion!
# Equipment Needed:
01 -
Baking dish
02 -
mixing bowls
03 -
whisk or electric mixer
04 -
melon baller or small spoon
# Nutrition (Per Serving):
Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 5g