Cheesecake-Stuffed Baked Apples Recipe – Easy Fall Dessert with Crunchy Topping

Name: Cheesecake-Stuffed Baked Apples
Prep time: 15 min
Cook time: PT-488167H2M1S
Total time: PT-488167H2M1S
Cuisine: American
Ingredients: 4 large baking apples (Granny Smith, Honeycrisp, or Fuji); 1 tablespoon lemon juice; 8 oz cream cheese, softened; 1/4 cup sour cream; 1/4 cup granulated sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; Pinch of salt; 6 graham crackers, crushed (about 3/4 cup); 2 tablespoons brown sugar; 2 tablespoons unsalted butter, melted; 1/2 teaspoon ground cinnamon; Optional: 2 tablespoons chopped pecans or walnuts; Optional: Caramel sauce or whipped cream for serving

Posted on September 5, 2025

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The first time I baked a batch of cheesecake-stuffed apples, the smell was pure magic. Warm cinnamon, caramelized apple, and a whiff of creamy cheesecake filling wafted through my tiny kitchen—honestly, it felt like autumn had moved in and was making itself cozy on my countertop. That moment, with a spoonful of soft apple and melty cheesecake, is the reason I keep coming back to this cheesecake-stuffed baked apples recipe (especially when I spot those perfect Granny Smiths at the market).

I stumbled on the idea when I wanted something comforting but not another boring pie. Let’s face it: sometimes classic desserts just need a twist. Cheesecake is my go-to for celebrations, but it always feels a little heavy for everyday snacking. That’s when I started stuffing apples with a cheesecake filling—turns out, you get the silky richness of cheesecake in a fruity, portion-controlled vessel. Plus, the graham cracker topping delivers that classic crunch you expect from real cheesecake!

This recipe is a lifesaver during busy fall weeks—especially when you want to wow guests but don’t have hours to fuss over dessert. It’s great for families (kids go wild for the sweet, gooey centers), for anyone craving a treat that feels indulgent but uses real ingredients, and for folks like me who want their kitchen to smell like a bakery without the hassle. If you’re new to stuffed apples, trust me: once you’ve tried these cheesecake-stuffed baked apples, the regular baked kind just won’t cut it anymore.

I’ve tested this recipe more times than I can count, swapping apple types and tweaking the filling. Each time, someone asks for seconds. (Sometimes thirds.) As someone who’s spent years baking for picky eaters and hungry crowds, I promise this dessert delivers—on flavor, texture, and that warm, nostalgic feeling you get from the first bite. Let’s make your kitchen smell like heaven and bake up some cheesecake-stuffed apples with crunchy graham cracker topping!

Why You’ll Love This Recipe

After countless taste tests (yes, I’ve eaten more baked apples than I should admit), I can say this cheesecake-stuffed baked apples recipe is a keeper. Here’s why it’s become a favorite in my house—and why I’m convinced it’ll win you over too:

Quick & Easy: You can prep and bake these in under an hour. Perfect for last-minute gatherings or “just because” cravings.
Simple Ingredients: No need to hunt down anything fancy—just apples, cream cheese, graham crackers, and a few pantry staples. I bet you’ve got most of them already.
Perfect for Fall: The recipe screams autumn vibes. It’s ideal for cozy dinners, weekend brunches, or Thanksgiving dessert tables.
Crowd-Pleaser: Even picky eaters love them! The creamy filling and crunchy topping are universally loved by kids and grown-ups alike.
Unbelievably Delicious: The combo of tart baked apple, tangy cheesecake filling, and buttery graham cracker crunch is next-level comfort food.

What sets my version apart? I blend the cream cheese filling until it’s super smooth, so every bite is extra luscious. The graham cracker topping gets a sprinkle of cinnamon and brown sugar—it caramelizes while baking and gives the apples a crave-worthy crunch. Plus, stuffing apples is a fun way to put a creative twist on classic cheesecake. No soggy crust, no fussy water baths, just pure, fuss-free satisfaction.

You know that feeling when dessert just hits the spot? That’s what these are about. They’re a way to treat yourself (or your guests) to something homemade and memorable, with a comforting flavor profile that brings back the best parts of fall. Whether you’re making them for your family or a crowd, you’ll love how easy it is to turn simple ingredients into something special. These cheesecake-stuffed baked apples are the kind of dessert that makes you want to slow down, savor, and maybe even sneak an extra helping.

Ingredients Needed

This cheesecake-stuffed baked apples recipe uses straightforward ingredients, but each one plays an important role in the final bite. Here’s what you’ll need—and a few notes to make sure your apples turn out perfect every time:

For the apples:
- 4 large baking apples (Granny Smith, Honeycrisp, or Fuji work well—Granny Smith gives a tart contrast, Honeycrisp adds sweetness)
- 1 tablespoon lemon juice (prevents browning and adds a fresh note)
For the cheesecake filling:
- 8 oz (225g) cream cheese, softened (full-fat for best texture)
- 1/4 cup (60g) sour cream (adds tang and smoothness)
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract (real vanilla makes a difference!)
- 1/2 teaspoon ground cinnamon
- Pinch of salt
For the crunchy graham cracker topping:
- 6 graham crackers, crushed (about 3/4 cup/75g)
- 2 tablespoons brown sugar (light or dark)
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
Optional extras:
- Chopped pecans or walnuts (for extra crunch—about 2 tablespoons)
- Caramel sauce or whipped cream (for serving)

Ingredient tips: Try to use apples that hold up well to baking—they shouldn’t collapse into mush. If you’re dairy-free, swap the cream cheese and sour cream for plant-based alternatives (I’ve had good luck with Kite Hill). You can substitute honey or maple syrup for the sugar if you prefer a natural sweetener. For gluten-free, use gluten-free graham crackers. If you want a nutty boost, sprinkle in a handful of chopped nuts with the topping. And if you’re all about spice, a dash more cinnamon or a pinch of nutmeg won’t hurt!

I usually grab Philadelphia cream cheese for the filling—it’s reliably creamy. For apples, I’m a Granny Smith fan for the tartness, but if you like it sweet, go with Fuji or Honeycrisp. If your apples are smaller, just use a couple more and adjust the filling as needed. The best part? This recipe is forgiving—if you’re missing an ingredient, you can probably swap it out and still end up with a delicious dessert.

Equipment Needed

You don’t need any fancy gadgets for this cheesecake-stuffed baked apples recipe. Here’s what I use every time:

Sharp paring knife (for coring the apples)
Spoon or melon baller (a melon baller works wonders for scooping out the center—if you don’t have one, a sturdy teaspoon does the job)
Mixing bowls (one for filling, one for topping)
Hand mixer or stand mixer (for blending the cheesecake filling—if you’re mixing by hand, just make sure the cream cheese is nice and soft)
Baking dish (an 8×8-inch/20x20cm dish fits 4 apples perfectly)
Small spatula (for filling the apples without making a mess)
Measuring cups and spoons

If you don’t have a mixer, don’t worry—just let the cream cheese get really soft and beat it well with a fork. I’ve made these in everything from glass Pyrex to metal roasting pans, and they always turn out fine. If you’re baking extras, use a bigger dish or a rimmed baking sheet lined with parchment paper.

Quick tip: Wash your melon baller and paring knife right after use—the cream cheese filling can get sticky! For budget-friendly options, I usually grab basic stainless steel tools at the local discount store, and honestly, they last ages. As for baking dishes, glass ones make cleanup a breeze and let you watch the apples bubble away.

Preparation Method

Ready to get baking? Follow these steps for the ultimate cheesecake-stuffed baked apples with crunchy graham cracker topping. I’ve included measurements for both US and metric units, plus a few personal troubleshooting tips!

Preheat the oven: Heat your oven to 350°F (175°C). Lightly butter your baking dish to prevent sticking.
Prepare the apples: Wash and dry the apples. Using a paring knife and a spoon or melon baller, carefully core the apples, leaving about 1/2 inch (1.25 cm) at the base so the filling doesn’t leak out. Brush the insides with lemon juice to prevent browning. (If the apple tips over, slice a tiny bit off the bottom to help it stand upright.)
Make the cheesecake filling: In a medium bowl, beat 8 oz (225g) cream cheese until smooth. Add 1/4 cup (60g) sour cream, 1/4 cup (50g) sugar, 1 egg, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and a pinch of salt. Blend until creamy and lump-free (about 2 minutes with a mixer; 3-4 minutes by hand). The filling should be thick but not stiff. (If it looks runny, chill for 10 minutes before filling the apples.)
Stuff the apples: Spoon the cheesecake filling evenly into each apple cavity, filling just below the rim. Tap the apples gently to settle the filling and remove air pockets.
Mix the graham cracker topping: In a small bowl, combine 6 crushed graham crackers (about 3/4 cup/75g), 2 tablespoons brown sugar, 2 tablespoons melted butter, and 1/2 teaspoon cinnamon. Stir until the mixture looks like wet sand. If using, add 2 tablespoons chopped nuts for extra crunch.
Top the apples: Sprinkle the graham cracker topping over each stuffed apple, pressing lightly so it sticks.
Bake: Arrange the apples in the buttered dish and bake for 35-40 minutes. Apples should be tender but not collapsing, and the topping should be golden brown. (Check after 30 minutes—if the topping browns too quickly, tent loosely with foil.)
Cool and serve: Let the apples cool for 10-15 minutes before serving. The filling firms up as it cools. Drizzle with caramel sauce or add a dollop of whipped cream if you like.

Troubleshooting tips: If your apples release a lot of juice, spoon it over the apples before serving—it tastes amazing. If the filling leaks, it’s usually because the apple base is too thin (I learned this the messy way!). The apples should be fork-tender but hold their shape. If you want a firmer cheesecake center, chill the filled apples for 15 minutes before baking. And don’t forget—every oven is a little different, so start checking for doneness at 30 minutes to avoid overbaking.

Cooking Tips & Techniques

After making these cheesecake-stuffed baked apples countless times, I’ve picked up a few tricks to guarantee success (and avoid the common pitfalls):

Pick the right apples: Firm, tart apples (like Granny Smith) hold up best. Softer varieties can get mushy and collapse, which still tastes good but isn’t as pretty.
Coring technique: Use a melon baller or a sturdy teaspoon—don’t rush this step. If you dig too deep, the filling will leak out. Leaving a 1/2 inch (1.25 cm) base prevents this.
Filling consistency: The cream cheese mixture should be thick and creamy. If it’s too runny, chill it briefly before stuffing the apples. (One time, I rushed and the filling bubbled out—lesson learned!)
Topping crunch: Mix the graham cracker topping until it resembles damp sand. If it’s too dry, add a touch more melted butter. Too wet, and it won’t crisp up.
Baking time: Ovens can be unpredictable. Check the apples at 30 minutes. If the topping is too dark, cover with foil; if the apples are still firm, bake a little longer.
Multitasking: While the apples bake, whip up a quick caramel sauce or set the table. Don’t wander too far—these can go from perfect to overbaked in a flash!

Common mistakes? Overstuffing the apples (the filling can overflow), underbaking (the apples stay crunchy), or using apples that are too small (not enough filling!). I’ve had my share of wobbly apples—just slice a bit off the base so they stand upright. For consistency, always use room temperature ingredients for the filling. It blends smoother and bakes more evenly. And if you want that bakery-style finish, don’t skip the brown sugar in the topping—it caramelizes beautifully!

Variations & Adaptations

The beauty of cheesecake-stuffed baked apples is how easily you can switch things up. Here are my favorite ways to adapt the recipe:

Dietary swaps: Use dairy-free cream cheese and sour cream for a plant-based version. Gluten-free graham crackers work perfectly if you need to avoid gluten.
Seasonal twists: In summer, stuff peaches or pears instead of apples—same filling, different fruit! In winter, add a pinch of nutmeg or ginger to the filling for extra warmth.
Flavor boosters: Stir a tablespoon of mini chocolate chips or dried cranberries into the cheesecake filling. Or swirl in a teaspoon of caramel or apple butter for deeper flavor.
Cooking method: If you have an air fryer, bake the stuffed apples at 350°F (175°C) for 20-25 minutes. They’ll turn out extra crisp!
Allergen substitutions: For nut allergies, skip the nuts in the topping. For egg allergies, replace the egg in the filling with 2 tablespoons plain Greek yogurt.

My personal favorite? Adding a handful of chopped pecans to the graham cracker topping—my family loves the nutty crunch. I’ve also tried the recipe with pears (so good!) and swapped brown sugar for maple syrup in the topping. Don’t be afraid to experiment; these apples are pretty forgiving. Whether you’re customizing for allergies or just want to get creative, you’ll end up with something delicious.

Serving & Storage Suggestions

These cheesecake-stuffed baked apples are best served warm, when the filling is creamy and the topping is crisp. I like to present them in a shallow bowl with a drizzle of caramel sauce and a puff of whipped cream—they look gorgeous and feel oh-so-indulgent.

Serving temperature: Warm is best, but they’re still tasty at room temp. If you’re serving for brunch or a dinner party, keep them covered in a low oven (about 200°F/95°C) until ready.
Presentation: Sprinkle with extra graham cracker crumbs or a dusting of powdered sugar. Pair with hot coffee, spiced tea, or a scoop of vanilla ice cream.
Storage: Leftovers keep well in the fridge for up to 3 days. Place apples in an airtight container—if stacking, separate layers with parchment paper to avoid soggy topping.
Freezing: You can freeze baked apples, but the texture may change slightly. Wrap tightly in plastic and freeze for up to 1 month. Thaw overnight in the fridge.
Reheating: Warm apples in a 350°F (175°C) oven for 10-12 minutes, or microwave for 30 seconds (the topping may soften). Add fresh topping if you want extra crunch.

The flavors actually deepen after a day in the fridge—the cheesecake filling gets even creamier. If you make them ahead, just reheat gently and top with extra graham crackers before serving. It’s comfort food that holds up to busy schedules and hungry guests!

Nutritional Information & Benefits

Here’s an overview of what you’re enjoying with each cheesecake-stuffed baked apple (serving size: 1 stuffed apple):

Calories: About 320
Protein: 5g
Fat: 15g
Carbs: 42g
Fiber: 5g
Sugar: 32g

Apples are loaded with fiber and vitamin C, and the cheesecake filling delivers calcium and protein. Using real fruit as the base keeps this dessert lighter than traditional cheesecake, and swapping in low-fat cream cheese or plant-based alternatives can cut down on calories and saturated fat. For gluten-free diets, just use gluten-free crackers and double-check your toppings. Watch out for dairy and eggs if you have allergies—there are easy swaps above.

I love how this recipe satisfies my sweet tooth without leaving me sluggish. It’s real comfort food, with a balance of fruit and creamy richness. If you’re keeping an eye on sugar, you can easily cut back by using less brown sugar or swapping in your favorite sweetener.

Conclusion

At the end of the day, this cheesecake-stuffed baked apples recipe is about bringing a little joy to your table. It’s easy to make, endlessly customizable, and packed with the best flavors of fall. Whether you whip up a batch for brunch, a dinner party, or just an afternoon snack, you’ll be hooked after the first bite.

Don’t be afraid to put your own spin on it—try different apples, fillings, or toppings. That’s what makes baking fun! For me, these apples are a way to share something homemade and comforting with friends and family (and sneak in a bit of fruit with dessert). I hope you love them as much as I do.

Give this recipe a try, then drop a comment below with your favorite variation, serving idea, or baking tip. Share your photos, save it for later, or tag me if you post on Pinterest—I love seeing how you make these apples your own. Happy baking, and may your kitchen always smell like cinnamon and cheesecake!

Frequently Asked Questions

Can I make cheesecake-stuffed baked apples ahead of time?

Yes! Bake the apples, cool them, and refrigerate in an airtight container. Reheat in the oven or microwave before serving—the flavors get even better after chilling overnight.

Which apples are best for stuffing?

Firm varieties like Granny Smith, Honeycrisp, or Fuji hold their shape during baking. Avoid soft apples like Red Delicious; they tend to collapse and get mushy.

How do I prevent the filling from leaking out?

Leave about 1/2 inch (1.25 cm) of apple flesh at the base when coring. If your apples have a thin bottom, place a slice of apple or a graham cracker piece inside before adding the cheesecake filling.

Can I make this recipe gluten-free?

Definitely! Just use gluten-free graham crackers for the topping and double-check any extra ingredients for hidden gluten.

What can I serve with cheesecake-stuffed baked apples?

They pair beautifully with whipped cream, vanilla ice cream, or a drizzle of caramel sauce. For drinks, try spiced tea, coffee, or apple cider—perfect for fall gatherings!

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