Description

Looking for a cozy, heartwarming dessert that screams fall flavors while doubling as a creative apple finger food? These Cheesecake Stuffed Baked Apples are an absolute showstopper—rich, creamy cheesecake filling nestled inside tender, cinnamon-scented baked apples.

Ingredients

Scale

For the Apples:

6 large apples (Granny Smith, Honeycrisp, or Fuji work great)

1 tablespoon lemon juice

1 tablespoon brown sugar

½ teaspoon cinnamon

For the Cheesecake Filling:

8 ounces cream cheese, softened

¼ cup sour cream

¼ cup granulated sugar

1 teaspoon vanilla extract

1 large egg

For the Topping:

½ cup crushed graham crackers

1 tablespoon unsalted butter, melted

Optional: caramel sauce or chopped nuts for garnish

Essential Kitchen Equipment

Before you begin, gather the following tools:

Apple corer or paring knife

Spoon or melon baller

Mixing bowls

Electric mixer or whisk

Baking dish

Parchment paper or foil

Cooling rack

Instructions

Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line a baking dish with parchment paper for easier cleanup.

Step 2: Hollow Out the Apples
Wash the apples and slice off the tops (about ½ inch from the stem). Use a spoon or melon baller to carefully scoop out the core and some flesh, creating a hollow cavity. Be sure not to puncture the bottom.

Step 3: Season the Apples
Drizzle the inside of each apple with lemon juice to prevent browning. Mix brown sugar and cinnamon, then sprinkle inside each hollowed apple.

Step 4: Make the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese until smooth. Add sugar, sour cream, vanilla, and the egg. Mix until creamy and well-blended.

Step 5: Fill and Top
Spoon the cheesecake filling into each apple, leaving a little space at the top. In a separate bowl, combine crushed graham crackers with melted butter and sprinkle over the cheesecake layer.

Step 6: Bake
Place apples in the baking dish and cover loosely with foil. Bake for 25-30 minutes, then remove foil and bake for another 10-15 minutes until apples are tender and the filling is set.

Step 7: Cool and Serve
Let them cool for 10-15 minutes before serving. Add caramel drizzle or chopped nuts for extra flair.

Notes

Use firm apples to hold their shape during baking. Don’t overfill the apples to avoid spillage. Let cream cheese come to room temperature before mixing—it blends smoother. Bake with foil first to prevent over-browning and help soften the apple.

Prep Time: 20
Cook Time: 40
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 6
Calories: 280 kcal
Sugar: 26 g
Fat: 14 g
Carbohydrates: 33 g
Fiber: 4 g
Protein: 4 g

Keywords: Cheesecake Stuffed Baked Apples