Cheesecake Stuffed Baked Apples: A Sweet Treat (Print Version)

Bake up these delightful Cheesecake Stuffed Baked Apples! A warm, comforting dessert with creamy cheesecake filling in tender apples. So easy to make!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Main Ingredients

01 - 4 large baking apples (like Honeycrisp, Fuji, or Gala)
02 - 8 oz (226g) cream cheese, full-fat, softened
03 - 1/4 cup (50g) granulated sugar
04 - 1 large egg yolk
05 - 1 tsp vanilla extract

→ Flavor Boosters

06 - 1/2 tsp ground cinnamon, plus more for sprinkling
07 - 1/4 tsp ground nutmeg
08 - 2 tbsp light brown sugar, packed
09 - 2 tbsp unsalted butter, cut into 4 small pats
10 - 1 tsp lemon juice

→ Garnish & Toppings

11 - 1/4 cup graham cracker crumbs (optional)
12 - Whipped cream or vanilla ice cream, for serving (optional)

# Instructions:

01 - First things first, get those apples ready. I usually wash them really well, then carefully slice off the top — just enough to make a little lid. Then, with a spoon or a melon baller, scoop out the core and some of the flesh, leaving about a half-inch border. Don't go too thin, or your apples might collapse! I always try to make a nice, even cavity, sometimes I get a little messy, but it's all part of the charm.
02 - Now for the good stuff! In a medium bowl, beat the softened cream cheese with granulated sugar until it’s super smooth and creamy. Then, gently mix in the egg yolk and vanilla extract. Don't overmix here, or you might incorporate too much air, which can lead to cracks later. I always make sure my cream cheese is *really* soft, or I end up with little lumps, which is fine, but not ideal for that silky texture.
03 - This step adds so much flavor! In a small bowl, combine the brown sugar, a pinch of cinnamon, and a tiny bit of nutmeg. Put a small pat of butter into the bottom of each apple cavity, then sprinkle in some of that brown sugar mixture. A little squeeze of lemon juice in each cavity too, helps keep things bright. It smells incredible even at this stage!
04 - Carefully spoon or pipe the cheesecake filling into each apple cavity. Don't overfill, or you’ll have a cheesy overflow (been there, done that!). Place the apples in a baking dish, add about a half-inch of water to the bottom of the dish – this creates steam, keeping the apples tender. Bake them in a preheated oven at 375°F (190°C) for about 30-40 minutes, or until the apples are tender when poked with a fork.
05 - If you're using graham cracker crumbs, sprinkle them over the top of each cheesecake stuffed baked apple during the last 10 minutes of baking. This gives them a lovely golden crunch. I sometimes forget this step in my kitchen chaos, but when I remember, it's totally worth it. The apples will be soft, the filling set, and your kitchen will smell like pure heaven.
06 - Once baked, let your Cheesecake Stuffed Baked Apples cool slightly before serving. They’re fantastic warm, but not piping hot. I love them with a dollop of whipped cream or a scoop of vanilla ice cream. The filling will be creamy and rich, the apples tender and sweet-tart. Honestly, it’s a showstopper, even if it looks a little rustic!

# Notes:

01 - Don't skip the water in the baking dish; it's crucial for keeping the apples moist and tender, I learned that the hard way.
02 - Ensure your cream cheese is completely softened, or your filling will be lumpy, which is just sad.
03 - Use a sturdy apple variety like Honeycrisp or Fuji; softer apples can turn to mush during baking.
04 - For an extra seasonal touch, drizzle with a homemade maple-pecan glaze right before serving.

# Equipment Needed:

01 - Baking dish
02 - mixing bowls
03 - whisk or electric mixer
04 - spoon or melon baller

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 5g

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