Why This Recipe Feels Like Home
There’s something irresistibly comforting about cheesecake stuffed baked apples. Maybe it’s the way the apples soften in the oven while still holding their shape, or how the creamy, tangy cheesecake filling melts into every bite. This warm, cozy dessert truly tastes like fall wrapped in a hug—and once you try these cheesecake stuffed baked apples, you’ll see why they’ve become one of my all-time favorite treats for cooler weather.
The first time I made cheesecake stuffed baked apples, it wasn’t for a holiday or special event. It was a random Tuesday night, and I had some apples sitting on the counter, looking a little too ripe. Instead of letting them go to waste, I cored them out and filled them with a quick mix of cream cheese, brown sugar, and graham crackers. They came out bubbling and golden, and my kids were instantly hooked. That’s when I knew these baked apples with cheesecake filling were something special.
Since then, I’ve perfected the method. The creamy center contrasts beautifully with the soft baked apple, and the caramel drizzle takes it over the top. Whether you’re planning a fall brunch, Friendsgiving, or just need a quick dessert with wow-factor, cheesecake stuffed baked apples are the answer. They’re the best of both worlds: simple to make and elegant to serve.
These cheesecake stuffed baked apples are also perfect for anyone who loves putting a fresh twist on traditional desserts. If you’ve ever enjoyed something like our cinnamon apple cottage cheese bites or an apple cinnamon sheet cake, then these will be right up your alley. In this guide, I’ll show you exactly how to prep, bake, serve, and store them—so every batch turns out just right.
Table of contents:
How to Make Cheesecake Stuffed Baked Apples
Ingredients You’ll Need
Making cheesecake stuffed baked apples is surprisingly simple, and chances are, you already have most of the ingredients in your kitchen. Here’s what you’ll need to bring this cozy dessert to life:
Ingredients:
- 4 medium-sized apples (Honeycrisp or Fuji are perfect)
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup caramel sauce, plus more for drizzling
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup chopped nuts (pecans or walnuts work great)
- 1/2 cup crushed graham crackers
These ingredients create the perfect balance of tangy, sweet, crunchy, and creamy. If you enjoy that flavor fusion, you might also like our Cinnamon Roll Cheesecake or Homemade Strawberry Shortcake Cheesecake Roll, both of which share that same comforting richness.
Step-by-Step Instructions
- Prep the apples:
Wash and dry your apples. Cut off the top 1/2 inch and use a spoon or melon baller to hollow out the center, leaving about 1/4 inch of the apple shell. Don’t carve all the way through the bottom. - Add lemon juice:
Brush the insides of the apples with lemon juice to prevent browning and enhance their brightness. - Make the cheesecake filling:
In a bowl, combine cream cheese, sour cream, granulated sugar, brown sugar, cinnamon, salt, and vanilla extract. Beat until smooth and creamy. - Assemble:
Spoon the filling into each hollowed apple. Sprinkle crushed graham crackers and nuts on top, then drizzle with caramel sauce.
- Bake:
Place apples in a baking dish with a splash of water (about 1/4 inch). Cover with foil and bake at 350°F (175°C) for 25–30 minutes, or until apples are fork-tender but not falling apart. - Serve warm:
Let cool slightly. Drizzle with more caramel before serving.
If you’re into no-bake options, you may also love the chilled creaminess of our No Bake Banana Split Cheesecake for those hotter days.
How to Serve Cheesecake Stuffed Baked Apples
There are endless ways to serve cheesecake stuffed baked apples, depending on the vibe you’re going for. Personally, I love placing each one in a shallow dessert bowl and drizzling them with warm caramel. A dusting of crushed graham crackers adds a pretty texture on top—and a scoop of vanilla bean ice cream beside the apple turns it into a restaurant-level dessert.
For brunch, they pair beautifully with strong coffee and a fresh fruit salad. If you’re planning a fall spread, serve them alongside something savory like creamy cottage cheese pasta or buttery quiche. And don’t underestimate how cozy this dish feels with a sprinkle of cinnamon and a little whipped cream on a chilly morning.
When you’re entertaining, they make a stellar centerpiece—just garnish with toasted nuts and a drizzle of honey butter or maple syrup. These baked apples are cozy, nostalgic, and perfect for holiday tables or casual gatherings alike.
Make Ahead and Storage Advice from My Kitchen
When I make cheesecake stuffed baked apples ahead for Sunday brunch, I find that prepping the apples the night before saves so much stress. I hollow them out, brush them with lemon juice, and wrap them tightly in plastic wrap. I also make the cheesecake filling in advance and store it in an airtight container.
In the morning, all I have to do is stuff, sprinkle, and bake. If you’re lucky enough to have leftovers (trust me, it’s rare!), store them in an airtight container in the fridge. They’ll keep for up to 3 days, and you can reheat them in the oven at 300°F for about 10 minutes. Avoid the microwave, as it tends to break the filling texture.
Want to experiment further? Try stuffing other fruits like peaches or pears, or check out our Summer Berry and Peach Cheesecake for fruity cheesecake inspiration. For more cozy brunch ideas, the Blueberry Buttermilk Pancake Casserole is another crowd favorite.
Conclusion
Cheesecake stuffed baked apples are the perfect in-between dessert—elegant enough for special occasions, yet simple enough to whip up on a weekday. These cheesecake stuffed baked apples are nostalgic, rich, and endlessly adaptable. Once you make cheesecake stuffed baked apples just once, you’ll be hooked on experimenting with fillings, toppings, and apple varieties. They’re the kind of cozy treat that proves how just a few everyday ingredients—like cream cheese, sugar, and fresh apples—can transform into something truly comforting.
If you enjoy desserts with a twist, these cheesecake stuffed baked apples are right up your alley. You’ll also love our cheesecake deviled strawberries for another take on creamy fruit-filled sweets, or the indulgent cinnamon apple cottage cheese bites, which echo the same comforting flavors. And remember—whether you’re watching caramel bubble in the oven or sharing that first warm bite, it’s these little kitchen victories that make baking cheesecake stuffed baked apples so special.
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Cheesecake Stuffed Baked Apples: The Best Fall Dessert You Didn’t Know You Needed
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A warm and creamy dessert made with baked apples filled with tangy cheesecake filling, topped with caramel and crunchy graham crumbs.
Ingredients
4 medium-sized apples
8 oz cream cheese
1/2 cup sour cream
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 cup caramel sauce
1 tbsp lemon juice
1/2 tsp ground cinnamon
1/4 tsp salt
1 tsp vanilla extract
1/4 cup chopped nuts
1/2 cup crushed graham crackers
Instructions
1. Wash, dry, and core the apples, leaving the bottoms intact.
2. Brush insides with lemon juice to prevent browning.
3. Beat cream cheese, sour cream, sugars, cinnamon, salt, and vanilla until smooth.
4. Fill apples with mixture, top with graham crackers, nuts, and caramel.
5. Place in a baking dish with 1/4” water. Cover with foil.
6. Bake at 350°F for 25–30 minutes until apples are tender.
7. Cool slightly, drizzle with more caramel, and serve.
Notes
Use Honeycrisp or Fuji apples for best structure and flavor.
Make ahead by prepping apples and filling separately.
Reheat leftovers in oven—not microwave—for best texture.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
FAQ: Cheesecake Stuffed Baked Apples
You’ll know cheesecake stuffed baked apples are done when the apples are fork-tender but still hold their shape. Gently insert a knife or skewer—if it slides in easily with slight resistance, they’re ready. Overbaking can cause them to collapse, so check at the 25-minute mark.
The best apples for cheesecake stuffed baked apples are firm varieties like Honeycrisp, Fuji, or Braeburn. These apples maintain their structure during baking while still becoming tender and juicy. Avoid softer apples like McIntosh, which may break down too much.
Baked cheesecake is a dense dessert typically made in a springform pan and baked low and slow. Cheesecake stuffed baked apples, however, use the apple as a natural shell, filled with a similar cream cheese mixture, then baked quickly. It’s a lighter, fruit-forward twist on the classic.
For the ultimate presentation, serve cheesecake stuffed baked apples warm with a drizzle of caramel, a sprinkle of cinnamon, and a dollop of whipped cream or ice cream. They also look beautiful garnished with crushed nuts or graham cracker crumbs for texture and flavor.
