Cheesecake Stuffed Baked Apples – A Fall Favorite!
**Introduction**
The essence of a perfect fall dessert is captured in this delightful creation: a warm, tender baked apple, its natural sweetness deepened by the oven’s heat, cradling a luxurious pocket of rich, creamy cheesecake filling. Each bite of these Cheesecake Stuffed Baked Apples is a perfect harmony of soft, spiced fruit and decadent, tangy cream cheese filling, often finished with a buttery, crunchy streusel topping. The overall character is undeniably warm, comforting, and celebratory—like apple pie and cheesecake had the most delicious autumn rendezvous. This recipe is perfect for making any autumn evening feel special, from a cozy family dinner to a festive holiday gathering. It’s a stunning yet approachable dessert that transforms humble apples into an extraordinary treat, promising the aromas and flavors of the season in every single spoonful.
**Perfect for:**
* Cozy Autumn Weeknights
* Thanksgiving and Holiday Dessert Tables
* Impressive yet Easy Dinner Parties
* Fun Weekend Baking Projects
* A Special Treat after Apple Picking
**Why You’ll Love This Cheesecake Stuffed Baked Apples Recipe**
**Elegant Yet Unfussy Presentation:** These individual desserts are naturally beautiful, offering a “wow” factor straight from the baking dish with minimal styling required. They look intricate but are surprisingly simple to assemble.
**The Ultimate Flavor Fusion:** This recipe masterfully combines two beloved classics. You get the wholesome comfort of baked apples paired with the indulgent, creamy richness of cheesecake, creating a dessert that satisfies every craving.
**Surprisingly Simple to Make:** While they taste complex, the process is straightforward—hollow, mix, fill, and bake. There’s no water bath for the cheesecake filling and no fussy pie crust to roll out, making it accessible for bakers of all levels.
**Wonderfully Customizable:** The recipe is a fantastic canvas. Experiment with different apple varieties, add nuts or raisins to the filling, incorporate spices like cardamom or a pinch of black pepper, or drizzle with caramel or salted chocolate for a personal touch.
**Preparation and Cooking Time**
Total Time: 1 hour
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 4 stuffed apples
Calories per serving: Approximately 320-380 calories
**Nutritional Information (Per Serving – Estimate):**
* **Calories:** 320-380 kcal
* **Protein:** 4g
* **Carbohydrates:** 45g
* **Fat:** 16g
* **Fiber:** 5g
* **Sugar:** 35g
**Nutritional Disclaimer**
aileenrecipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
**Ingredients**
* 4 large, firm baking apples (such as Honeycrisp, Granny Smith, or Braeburn)
* 1 tablespoon lemon juice
* 2 tablespoons unsalted butter, melted (for brushing)
**For the Cheesecake Filling:**
* 4 oz (113g) full-fat cream cheese, softened to room temperature
* 3 tablespoons granulated sugar
* 1 large egg yolk
* ½ teaspoon pure vanilla extract
* 1/8 teaspoon ground cinnamon
**For the Streusel Topping (Optional but Recommended):**
* 3 tablespoons all-purpose flour
* 2 tablespoons rolled oats
* 2 tablespoons brown sugar
* 2 tablespoons cold unsalted butter, cubed
* Pinch of salt
**Step-by-Step Instructions**
1. **Prepare the Apples:** Preheat your oven to 375°F (190°C). Using a sharp paring knife or an apple corer, carefully core the apples, creating a wide well about ¾-inch in diameter, but do not cut all the way through the bottom. You want to create a sturdy cup. Use a spoon to scoop out a bit more of the interior flesh to widen the cavity. Place the cored apples in a baking dish just large enough to hold them snugly. Brush the inside of each apple with lemon juice to prevent browning, then brush the outside with melted butter.
2. **Make the Cheesecake Filling:** In a medium bowl, using a hand mixer or a sturdy whisk, beat the softened cream cheese and granulated sugar together until completely smooth and no lumps remain. Beat in the egg yolk, vanilla extract, and cinnamon until the mixture is uniform and creamy.
3. **Make the Streusel Topping:** In a small bowl, combine the flour, oats, brown sugar, and salt. Add the cold, cubed butter. Using your fingers, a pastry cutter, or a fork, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. **Assemble the Apples:** Spoon the cheesecake filling evenly into the cavity of each prepared apple, filling them almost to the top. Sprinkle the streusel topping generously over the filling and the exposed top edges of each apple.
5. **Bake:** Pour about ¼ inch of water into the bottom of the baking dish around the apples (this creates steam and prevents the bottoms from burning). Bake in the preheated oven for 35-45 minutes, or until the apples are tender when pierced with a knife (but not collapsing) and the cheesecake filling is set. The streusel should be golden brown.
6. **Cool and Serve:** Remove the baking dish from the oven and let the apples cool in the dish for at least 15-20 minutes before serving. They will be very hot inside.
**How to Serve Cheesecake Stuffed Baked Apples**
* **Classic Warm:** Serve warm from the oven, perhaps with an extra dusting of cinnamon or powdered sugar for a simple, elegant finish.
* **A La Mode:** Top each warm apple with a scoop of vanilla bean ice cream. The contrast of hot and cold is divine.
* **Caramel Drizzle:** For ultimate indulgence, drizzle the baked apples and the plate with warm salted caramel sauce just before serving.
* **With a Dollop:** A spoonful of lightly sweetened whipped cream or a dollop of crème fraîche adds a lovely, tangy contrast to the sweet, rich filling.
**Additional Tips for Cheesecake Stuffed Baked Apples**
* Choose apples that are uniform in size and stand up straight. Firm, tart varieties like Granny Smith hold their shape beautifully and balance the sweet filling.
* Ensure your cream cheese is truly at room temperature. This is the single most important step for a lump-free, silky cheesecake filling.
* If the streusel or apple tops are browning too quickly, loosely tent the baking dish with aluminum foil for the remainder of the baking time.
* Do not overfill the apples, as the cheesecake filling will puff up slightly as it bakes.
**Recipe Variations of Cheesecake Stuffed Baked Apples**
* **Nutty Cranberry:** Add 2 tablespoons of finely chopped pecans or walnuts and 1 tablespoon of dried cranberries to the cheesecake filling before spooning it into the apples.
* **Salted Caramel Swirl:** Before adding the streusel, drizzle a teaspoon of store-bought or homemade salted caramel sauce over the cheesecake filling in each apple and use a toothpick to gently swirl.
* **Ginger Snap Streusel:** Replace the oats in the streusel with crushed ginger snap cookies and add ¼ teaspoon of ground ginger for a warm, spiced crunch.
* **Dairy-Free Version:** Use a high-quality vegan cream cheese and plant-based butter in both the filling and the streusel.
**Freezing and Storage for Cheesecake Stuffed Baked Apples**
* **Storage:** Cooled baked apples can be stored, covered, in the refrigerator for up to 2 days. Reheat gently in a 300°F (150°C) oven until warmed through. Note that the streusel will lose some crispness.
* **Freezing:** It is not recommended to freeze the fully baked and assembled apples, as the texture of the apple and filling will become watery and grainy upon thawing. The unbaked cheesecake filling can be made and stored separately in the refrigerator for up to 2 days before using.
**FAQ Section about Cheesecake Stuffed Baked Apples**
* **Can I make these ahead of time?** You can core the apples and brush them with lemon juice a few hours ahead, storing them wrapped in the fridge. The filling and streusel can also be made ahead and kept chilled. Assemble and bake just before serving for the best texture.
* **My filling sank/looked curdled. What happened?** This is usually caused by overmixing the filling once the egg yolk was added, or the cream cheese being too cold. Mix just until combined for a smooth result.
* **How do I know when the apples are done?** The apples should be easily pierced with the tip of a sharp knife but still hold their shape. They will continue to soften slightly as they cool.
* **Can I use muffin tins?** Yes, for smaller, portion-controlled apples. Choose smaller apples, core them, and slice a thin piece off the bottom so they sit flat. Baking time may be slightly reduced.
**Conclusion of Cheesecake Stuffed Baked Apples Recipe**
Cheesecake Stuffed Baked Apples are more than just a dessert; they are an experience that celebrates the very best of autumn. They fill your kitchen with an irresistible aroma and deliver a dessert that is both comforting and sophisticated. This recipe proves that extraordinary treats don’t require complicated techniques—just good ingredients and a joyful approach to seasonal flavors. Whether you’re ending a family meal or hosting a festive gathering, these individual stuffed apples promise a memorable, delicious finale. So, gather your favorite baking apples and prepare to create a new fall favorite that perfectly marries the rustic charm of baked fruit with the timeless indulgence of cheesecake.