Easy Cheesecake Stuffed Baked Apples
You know that feeling when you want a warm, cozy dessert but can’t decide what to make? You’re thinking about a warm apple crumble, but then your mind drifts to creamy cheesecake. It’s a tough choice.
Well, you don’t have to choose anymore. I’m going to show you how to combine those two amazing desserts into one simple treat. These cheesecake-stuffed baked apples are about to become your new favorite thing.
They look fancy, but they are so easy to make. Let’s get started.
What You’ll Need
This recipe uses simple ingredients you might already have. Nothing too complicated here, just good stuff.
- 4 large baking apples (like Honeycrisp, Granny Smith, or Gala)
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- Pinch of salt
Pro Tips
After making these a ton of times, I’ve learned a few things. These little tricks will help you get them perfect on your first try.
- Pick the Right Apples: You need apples that hold their shape when baked. Granny Smith, Honeycrisp, and Braeburn are great choices. Avoid apples like Red Delicious, which can get mushy.
- Don’t Core All the Way Through: When you scoop out the apple core, leave about a half-inch of apple at the bottom. This creates a little bowl to hold all that yummy cheesecake filling so it doesn’t leak out.
- Room Temp is Key: Your cream cheese must be soft. If it’s cold, your filling will be lumpy. Leave it on the counter for about an hour before you start. If you forget, you can microwave it for 15-20 seconds.
Tools You’ll Need
You don’t need any special equipment for this recipe. Just your basic kitchen tools will do the job.
| Tool | Purpose |
|---|---|
| Baking Dish | An 8×8 inch dish works perfectly. |
| Sharp Knife | For cutting the tops off the apples. |
| Spoon or Melon Baller | To scoop out the apple core and seeds. |
| Mixing Bowl | To mix the cheesecake filling. |
| Hand Mixer or Whisk | To get the filling smooth and creamy. |
Substitutions and Variations
One of the best things about cooking is making a recipe your own. Here are a few ideas if you want to switch things up.
- Graham Cracker Swap: If you’re not a fan of graham crackers, you can use crushed shortbread cookies, gingersnaps, or even crushed nuts like pecans or walnuts for the topping.
- Sweetener Options: You can use brown sugar instead of white sugar for a deeper, more caramel-like flavor. Maple syrup is another great choice.
- Add a Drizzle: Once the apples are baked and cooled a bit, drizzle them with caramel sauce or melted chocolate. It takes them to a whole new level.
Make-Ahead Tips
If you want to get a head start, you can prepare parts of this recipe ahead of time. This is super helpful if you’re making them for guests.
You can make the cheesecake filling up to two days in advance. Just keep it in an airtight container in the fridge.
You can also core the apples a few hours ahead. To stop them from turning brown, just rub a little lemon juice on the inside.
How to Make Cheesecake Stuffed Baked Apples
This is where the magic happens. Just follow these simple steps.
Step 1: Preheat your oven to 375°F (190°C).
Step 2: Wash and dry your apples. Cut the top quarter off each apple and set the tops aside.
Step 3: Use a spoon or melon baller to carefully scoop out the core and seeds from each apple. Be sure to leave a thick border and don’t scoop through the bottom.
Step 4: In a mixing bowl, beat the softened cream cheese and sugar together until smooth.
Step 5: Add the egg yolk and vanilla extract and mix until just combined. Don’t overmix it.
Step 6: Spoon the cheesecake filling evenly into the hollowed-out apples.
Step 7: In a separate small bowl, mix the graham cracker crumbs, melted butter, cinnamon, and salt. Sprinkle this mixture over the top of the filling in each apple.
Step 8: Place the stuffed apples in your baking dish. Pour about a half-inch of water into the bottom of the dish to help the apples steam and soften. Place the apple tops in the dish too.
Step 9: Bake for 30-40 minutes, or until the apples are tender and the filling is set.
Step 10: Let them cool for a few minutes before serving. They are great warm.
Nutrition and Diet Swaps
Here is a general idea of the nutrition. Keep in mind this can change based on the size of your apples and the exact ingredients you use.
| Nutrition Facts | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 40g |
| Protein | 5g |
| Fat | 20g |
| Sugar | 30g |
Here are some swaps for different dietary needs.
| Diet | Ingredient Swap |
|---|---|
| Gluten-Free | Use gluten-free graham crackers or a nut-based crumble. |
| Lower Sugar | Use a sugar substitute like erythritol or stevia in the filling. |
| Dairy-Free/Vegan | Use a dairy-free cream cheese and plant-based butter. Use a flax egg (1 tbsp ground flax + 3 tbsp water) instead of the egg yolk. |
What to Serve Them With
These stuffed apples are a fantastic dessert all on their own. But if you want to make them extra special, serve them with a scoop of vanilla ice cream.
They also go really well with a cup of coffee or hot tea. They make a great ending to a cozy fall meal like a roast chicken or a hearty soup.
Leftovers and Storage
If you have any leftovers, you can store them in an airtight container in the fridge for up to 3 days.
You can eat them cold right out of the fridge, or you can reheat them. To reheat, just pop them in the microwave for about 30-45 seconds.
FAQs
Q1. My apples got too mushy. What happened?
Ans: You might have used an apple variety that doesn’t hold up well to baking, or you may have baked them for too long. Stick to firm apples like Granny Smith and check them with a fork for tenderness.
Q2. Can I make these in an air fryer?
Ans: Yes, you can. Place the apples in the air fryer basket and cook at 350°F (175°C) for about 15-20 minutes, or until the apples are soft and the filling is cooked through.
Q3. My cheesecake filling is lumpy. How do I fix it?
Ans: This usually happens when the cream cheese is too cold. Make sure your cream cheese is at room temperature before you start mixing. A few lumps won’t ruin the taste, so don’t worry too much.
Wrapping Up
This recipe is simple, delicious, and a perfect way to enjoy the flavors of fall. It’s a fun twist on two classic desserts that everyone will love.
Give it a try and see for yourself. Let me know how it turns out in the comments below. I’d love to hear about any fun variations you come up with
