Cheesecake Stuffed Apples

These Cheesecake Stuffed Apples are a warm, velvety hug in a dessert, featuring a spiced cream cheese filling baked inside a crisp, seasonal apple. It’s an easy, family-favorite autumn treat that fills your home with the scent of cinnamon and creates the sweetest kitchen memories.

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Course: Dessert

Cuisine: American

Keyword: baked apple dessert, Cheesecake Stuffed Apples, easy fall recipes, Philadelphia cream cheese apples

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: servings

Calories: 310kcal

Cost: $12

Equipment

1 9×13-inch baking dish Lightly grease this so any escaped caramel doesn't stick!
1 Apple corer or paring knife Be careful not to go all the way through the bottom.
1 Electric hand mixer To get that cheesecake filling perfectly silky and lump-free.
1 Melon baller or small spoon This helps widen the "belly" of the apple for more filling.
1 Pastry brush Perfect for painting on that lemon juice and butter.

Ingredients

egg

6 large Granny Smith or Honeycrisp apples firm apples work best
8 oz cream cheese softened to room temperature
¼ cup granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
½ teaspoon apple pie spice or cinnamon blend
2 tablespoon sour cream

Graham Cracker Topping

½ cup graham cracker crumbs
2 tablespoon brown sugar
4 tablespoon melted butter divided
2 tablespoon lemon juice

Instructions

Let them rest for 10 minutes (the hardest part!). Drizzle with caramel sauce if you’re feeling extra indulgent. We love eating these while they’re still warm enough to melt a dollop of whipped cream.
Core the apples, leaving about ½ inch at the bottom. Widen the cavity with a spoon. Brush insides with lemon juice and outsides with melted butter.
Beat cream cheese and granulated sugar until smooth. Add egg, vanilla, apple pie spice, and sour cream; mix until creamy.
Fill apples about two-thirds full with cheesecake mixture.
Mix graham cracker crumbs, brown sugar, and remaining melted butter. Sprinkle topping over each apple.
Place apples in dish. Add about ¼ inch of hot water to the pan. Bake for 30–35 minutes until apples are tender.
Cool for 10 minutes before serving. Drizzle with caramel sauce or top with whipped cream if desired.

Notes

Make it Nutty: Add ¼ cup of crushed walnuts to the graham cracker topping for an extra layer of texture.
Storing: These keep beautifully in the fridge for up to 3 days. Just reheat them gently in the microwave for 30 seconds to bring that "just baked" warmth back.
Kid Tip: If you're cooking with your "little Olivia," let them use a melon baller to scoop the apple, it's much safer than a knife and surprisingly fun!
Bottom Check: If you accidentally poke a hole through the bottom of the apple, don't panic! Just plug it with a small piece of the discarded apple flesh before filling.

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