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Cheesecake Stuffed Baked Apples! Imagine apple halves stuffed with a creamy cheesecake filling, topped with a delicious graham cracker crisp topping and baked to perfection. So yummy!
3 Reasons To Love These Baked Apples
- Easy apple dessert recipe: These cheesecake stuffed apples are a delicious fall/winter treat or dessert option. They would also make a great Thanksgiving or Christmas dessert! If you love apple desserts, make sure to check out these 20+ amazing apple dessert recipes which includes this Apple Blueberry Crumble and these Chocolate Dipped Apple Slices.
- Super delicious baked apple variation: If you’re on the hunt for a super delicious baked apples recipe, this is it! These cheesecake stuffed baked apples are SO GOOD! Think creamy cheesecake filling and a yummy graham cracker crisp topping, all nestled in soft, sweet apple halves – Yum!
- Made with apple halves vs whole apples: When it comes to baked apples, I like using apple halves scooped into little bowls instead of hollowing out the center of a whole apple. The apple halves are easier to scoop out and they cook faster too. They also hold more filling, the topping crisps up nicely and they’re way easier to eat!
Ingredient Notes
Here’s what you’ll need to make these cheesecake stuffed baked apples:
Detailed ingredient list and directions located in the recipe card below.
- Apples: I like to use Honeycrisp or Fuji apples but any variety that holds its shape when baked works too (e.g. Granny Smith, Gala, Pink Lady, etc.). Make sure to choose larger apples so that there is room for the filling.
- Cinnamon: Perfect flavor partner for apple!
- Cheesecake Filling Mixture: A combination of cream cheese, sour cream or Greek yogurt, organic cane sugar, egg and vanilla extract. Make sure to use full-fat cream cheese and sour cream (or Greek yogurt) for the best results.
- Graham Cracker Crisp Topping: A simple mixture of graham cracker crumbs, rolled oats, organic cane sugar and melted butter. Instead of buying the graham cracker crumbs, I like to just smash up some whole graham crackers into crumbs myself by placing them in a freezer bag and bashing them with a meat mallet or rolling pin (kind of therapeutic!) or grinding them up in a food processor.
- Optional toppings: These cheesecake filled apples are delicious as is but you can also add some additional toppings before serving. Drizzle over some melted chocolate or a warm caramel or salted caramel sauce. Or add a dollop of whipped cream on top!
How To Make Cheesecake Stuffed Baked Apples
Baked apples meets cheesecake – oh ya! Here’s how to make it happen, step by step!
Step 1: Prep apples
Cut 2 large apples in half lengthwise. Scoop out the core, seeds and some of the apple to make little bowls which will hold the filling. I like to use a melon baller – highly recommend using one since it makes this really easy! Arrange the apple halves in a baking dish (cut-side up) and sprinkle cinnamon over the cut side.
Step 2: Make cheesecake filling
Using a stand mixer or hand mixer, beat together ½ cup softened cream cheese, 1 tablespoon sour cream or Greek yogurt and 2 tablespoons organic cane sugar on medium-high speed until smooth and creamy (scraping down the sides as needed). Add 1 room temperature egg and ½ teaspoon vanilla extract and beat on low speed until combined and smooth. Spoon the filling into each of the apple halves, leaving a bit of the space at the top.
Step 3: Make graham cracker crisp topping
In a small bowl, mix together ¼ cup graham cracker crumbs, 2 tablespoons rolled oats, 1 tablespoon organic cane sugar and 2 tablespoons melted butter. Sprinkle over top of the cheesecake filling in the apple halves.
Step 4: Bake apples
Bake for 35 minutes in a preheated 350F (180C) oven or until the cheesecake filling is set and the apples are tender. Remove from the oven and allow them to cool down before serving.
Step 5: Serve
Now for the best part! They can be served while still warm, at room temperature or after being cooled in the fridge. The cheesecake filling will have a different consistency each way so try them all to pick your favorite!
Serve as is or drizzle over some melted chocolate, warm caramel or salted caramel sauce or a dollop of whipped cream.
A Few Tips
Helpful Tips
- Use a melon baller! The easiest way to quickly scoop out the apples is to use a melon baller. I find using a spoon to be a little tricky and can result in snapping the apple so I highly recommend using a melon baller to avoid frustration.
- Make sure those apple halves sit nice and flat! Otherwise, the cheesecake filling will spill out when you try to fill them. So try to position the apple halves to sit as level as possible. If one’s being especially tricky, just cut a really thin small slice off the bottom to create a flat surface – just don’t cut too deep or you’ll end up with a hole!
- For really soft apples: If you like your apples really soft, place the cinnamon sprinkled halves in a baking dish covered with foil and prebake for 10-15 minutes before adding the cheesecake filling and crisp topping. Then continue with the recipe as written.
Variations
- Swap the graham cracker crumbs for another crushed cookie.
- Substitute the cream cheese for labneh.
- Add some chopped pecans or walnuts to the crisp topping.
FAQ
Store in a covered container in the fridge for 2-3 days.
Technically yes but I don’t recommend it since I find the texture changes.
I love using Honeycrisp or Fuji apples because they’re perfectly sweet, hold their shape when baked and are usually nice and big – perfect for holding all that delicious cheesecake filling and crispy topping! However, any larger baking apple that keeps its shape works too (e.g. Granny Smith, Gala, Pink Lady, etc.).
Both! They are super versatile and the filling will take on a different texture depending on the temperature you serve them at. It’s a personal preference so experiment to find your favorite! They can be served warm, room temperature or cold from the fridge.
More Apple Desserts To Try!
Did you make these cheesecake stuffed baked apples? I would leave to hear about it! Please leave me a comment below.
Cheesecake Stuffed Baked Apples
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 4 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
Cheesecake Stuffed Baked Apples! Imagine apple halves stuffed with a creamy cheesecake filling, topped with a delicious graham cracker crisp topping and baked to perfection. So yummy!
Ingredients
- 2 large apples (I like to use Honeycrisp or Fuji)
- ½ teaspoon cinnamon
Cheesecake Filling Mixture:
- ½ cup full-fat cream cheese, softened to room temperature
- 1 tablespoon sour cream or Greek yogurt
- 2 tablespoons organic cane sugar
- 1 egg, room temperature
- ½ teaspoon vanilla extract
Graham Cracker Crisp Topping:
- ¼ cup graham cracker crumbs
- 2 tablespoons rolled oats
- 1 tablespoon organic cane sugar
- 2 tablespoons melted butter
For Serving (optional):
- melted chocolate, warm caramel or salted caramel sauce or whipped cream
Instructions
- Preheat oven: Preheat oven to 350F (180C).
- Prep apples: Cut each apple in half lengthwise and scoop out the core, seeds and some of the apple to make little bowls which will hold the filling. I like to use a melon baller to do this (makes it really easy!). Arrange the apple halves in a baking dish (cut-side up) and sprinkle cinnamon over the cut side.
- Make cheesecake filling: Using a stand mixer or hand mixer, beat together the cream cheese, sour cream or Greek yogurt and sugar on medium-high speed until smooth and creamy (scraping down the sides as needed). Add the egg and vanilla extract and beat on low speed until combined and smooth. Spoon the filling into each of the apple halves, leaving a bit of the space at the top.
- Make topping: Mix together the graham cracker crisp topping ingredients in a small bowl. Sprinkle over top of the cheesecake filling in the apple halves.
- Bake apples: Bake for 35 minutes or until the cheesecake filling is set and the apples are tender. Remove from the oven and allow them to cool down before serving.
- Serve: They can be served while still warm, at room temperature or after being cooled in the fridge (the filling will have a different consistency each way so try them all to find your favorite). Serve as is or drizzle over some melted chocolate, warm caramel or salted caramel sauce or a dollop of whipped cream.
Notes
- Use a melon baller: To avoid frustration, use a melon baller to easily scoop out the apples. Using a spoon is more difficult and can sometimes lead to snapping the apple.
- Make sure those apple halves sit nice and flat! Otherwise, the cheesecake filling will spill out when you try to fill them. So try to position the apple halves to sit as level as possible. If one’s being especially tricky, just cut a small, really thin slice off the bottom to create a flat surface – just don’t cut too deep or you’ll end up with a hole!
- Prefer really soft apples? If you like your apples really soft, place the cinnamon sprinkled halves in a baking dish covered with foil and prebake for 10-15 minutes before adding the cheesecake filling and crisp topping. Then continue with the recipe as written.
- Which apples to use? I love using Honeycrisp or Fuji apples because they have the perfect amount of sweetness, hold their shape when baked and are usually nice and big – perfect for holding all that delicious cheesecake filling and crispy topping! However, any larger baking apple that keeps its shape works too (e.g. Granny Smith, Gala, Pink Lady, etc.).
