Cheesecake Stuffed Baked Apples

Picture a caramel apple that grew up, hired a pastry chef, and started showing off. That’s this dessert. Cheesecake Stuffed Baked Apples deliver the creamy tang of cheesecake and the cinnamon-kissed comfort of baked apples—without crust drama or water baths.

You’ll look like a genius with 15 minutes of effort and a spoon. Want a dessert that punches way above its weight class? This is it—fast, showy, and ridiculously good.

What Makes This Special

It’s low effort, high reward. You’re not building a full cheesecake; you’re stuffing apples.

That means less mess, faster prep, and big “wow” factor.

Texture wins. Silky cheesecake filling meets tender, roasted apple and a crackly, buttery crumble topping. Every bite hits cream, fruit, crunch—exactly what your dessert plate has been missing.

Built-in portion control. Each apple is its own edible bowl. No slicing, no negotiating.

And yes, it’s phenomenal with ice cream.

Flexible and seasonal. Swap flavors easily (maple, pumpkin spice, pecan crumble) and use any firm apple you like.

What You’ll Need (Ingredients)

• 4 large firm apples (Honeycrisp, Granny Smith, Pink Lady, or Braeburn)
• 8 oz cream cheese, softened
• 1/3 cup granulated sugar (or 1/4 cup maple syrup for a twist)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon (plus more for dusting)
• 1/8 tsp fine salt
• 1 large egg yolk (optional, for richer set)
• 1/3 cup sour cream (or Greek yogurt)
• 1 tbsp lemon juice (to balance the sweetness)

For the crumble topping:

• 1/3 cup old-fashioned oats
• 1/4 cup all-purpose flour (or almond flour)
• 3 tbsp brown sugar
• 1/2 tsp cinnamon
• Pinch of salt
• 3 tbsp cold unsalted butter, cubed
• Optional mix-ins: 2 tbsp chopped pecans or walnuts

For finishing:

• Caramel sauce or honey, for drizzling
• Vanilla ice cream or whipped cream (highly recommended)

How to Make It – Instructions

1. Heat the oven: Preheat to 375°F (190°C). Line a baking dish with parchment or lightly grease it.
2. Prep the apples: Slice off the top 1/2 inch of each apple. Use a spoon or melon baller to scoop out the core and some flesh, leaving about 1/2 inch wall and a flat base.

   Don’t pierce the bottom.

3. Season the shells: Sprinkle the insides with a pinch of cinnamon and a tiny pinch of salt. Place apples in the baking dish.
4. Make the cheesecake filling: Beat cream cheese until smooth. Add sugar, vanilla, cinnamon, salt, and lemon juice.

   Mix in sour cream and egg yolk (if using) until creamy and thick.

5. Whip up the crumble: Combine oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a fork until clumpy. Stir in nuts if using.
6. Fill the apples: Spoon the cheesecake mixture into each apple, just below the rim.

   Top generously with crumble.

7. Bake: Add 1/4 cup water to the bottom of the pan to create gentle steam. Bake 28–35 minutes, until apples are tender when pierced and crumble is golden. If tops brown too fast, tent loosely with foil.
8. Rest: Let cool 10–15 minutes to set the filling.

   It’ll thicken as it stands.

9. Finish and serve: Drizzle with caramel or honey. Add ice cream or whipped cream. Try not to brag.

   Fail gloriously.

How to Store

• Fridge: Store cooled apples in an airtight container up to 3 days. Reheat at 325°F (165°C) for 10–12 minutes or microwave in 20-second bursts.
• Freezer: Not ideal. The apple gets mushy and the cheesecake texture suffers.

  If you must, wrap tightly and freeze up to 1 month; thaw in the fridge and re-crisp in the oven.

• Make-ahead: Prep apples and filling separately up to 24 hours ahead. Stuff and bake when ready.

Nutritional Perks

• Built-in fiber: Apples deliver soluble fiber (hello, pectin) to support digestion and satiety.
• Protein + calcium: Cream cheese and sour cream add a bit of protein and bone-friendly calcium. Not a protein shake, but it’s trying.
• Manageable sugar: Sweet but not reckless, especially if you swap some sugar for maple syrup and skip the extra drizzle.
• Portioned dessert: One apple feels indulgent without requiring a forklift.

Avoid These Mistakes

• Using mealy apples: Red Delicious will collapse into sadness.

  Choose firm, baking-friendly varieties.

• Over-scooping the shell: Thin walls split and leak. Keep a sturdy 1/2-inch thickness.
• Skipping the rest time: The filling needs a brief cool-down to set. Cutting corners here equals runny centers.
• Forgetting moisture: No water in the pan = dry, leathery apples.

  A little steam is your friend.

• Overbaking: Mushy apples aren’t the move. Pull when tender but not collapsing.

Recipe Variations

• Maple-Pecan: Use maple syrup in the filling and add chopped pecans to the crumble. Finish with a maple drizzle.
• Salted Caramel: Stir 2 tablespoons caramel into the cheesecake mix and finish with flaky sea salt on top.
• Pumpkin Spice: Add 2 tablespoons pumpkin puree and 1/4 teaspoon pumpkin pie spice to the filling.

  Great in October. Obviously.

• Chocolate Swirl: Marble in 2 tablespoons melted dark chocolate. Top with mini chips in the crumble.
• Gluten-Free: Swap flour for almond or oat flour and confirm oats are certified GF.
• High-Protein-ish: Use Greek yogurt instead of sour cream and reduce sugar slightly.

  Not a gym bro dessert, but it tries.

FAQ

Which apples work best?

Honeycrisp, Granny Smith, Pink Lady, and Braeburn hold their shape and balance sweetness with tartness. Avoid soft or mealy apples that collapse in the oven.

Do I have to use the egg yolk?

No. The yolk adds richness and helps the filling set, but you can skip it.

Without the yolk, chill the apples 10 minutes longer after baking for a cleaner set.

Can I make these ahead for a party?

Yes. Assemble up to the point of baking and refrigerate for up to 24 hours. Bake just before serving.

FYI, the crumble stays crunchiest when baked fresh.

What if I don’t have oats?

Use all flour in the crumble, or swap in crushed graham crackers for a cheesecake-adjacent vibe. Add a pinch more butter if it seems dry.

How do I know the apples are done?

Insert a paring knife into the side of an apple—there should be gentle resistance, not mush. The crumble should be golden and the filling slightly puffed.

Can I reduce the sugar?

Yes—drop the filling sugar to 1/4 cup and lean on the apple’s natural sweetness.

A caramel drizzle will undo your savings, but I’m not judging.

My Take

This is the dessert I deploy when I want cheesecake-level applause without cheesecake-level labor. It’s cozy, impressive, and customizable, which is basically the dessert trifecta. The steam trick keeps the apples plush, the crumble adds that bakery crunch, and the filling nails creamy-tangy balance.

Serve it warm with ice cream and, IMO, prepare for “Can I get the recipe?” texts before the plates are even cleared.