Baked apples just got an upgrade!
These cheesecake-stuffed baked apples are filled with rich cream cheese, warm cinnamon, and topped with a buttery graham cracker crumble.
It’s like cheesecake and apple pie had a cozy fall dessert baby!
Why You’ll Love This Recipe
Combines the flavor of apple pie and cheesecake in one bite
Warm, cozy, and perfect for fall or holiday gatherings
No crust or fancy equipment needed — just apples and a baking dish
Easy to make ahead and reheat
Naturally gluten-free with minor swaps
What You’ll Need (Ingredient Highlights)
Apples: Firm varieties like Granny Smith or Honeycrisp hold up best when baked.
Cream Cheese: Softened cream cheese adds a rich and velvety cheesecake texture.
Sugar + Vanilla: Classic cheesecake flavor essentials.
Cinnamon: Adds warm, spiced notes to both the filling and topping.
Lemon Juice: Prevents browning and adds brightness.
Graham Cracker Crumbs + Butter: Mimic a traditional cheesecake crust.
Pro Tips Before You Start
Use a melon baller or paring knife to hollow out the apples neatly.
Don’t cut through the bottom of the apple — leave a solid base to hold the filling.
Make sure cream cheese is fully softened for a smooth mixture.
Pack in the cheesecake filling tightly to avoid gaps after baking.
Let apples cool slightly before serving so the filling can set.
How to Make Cheesecake-Stuffed Baked Apples
Step 1
Preheat your oven to 375°F (190°C) so it’s ready once you finish prepping the apples.
Step 2
Wash and core the apples, creating a deep well in each while leaving the bottom intact.
This will hold the creamy filling during baking.
Step 3
In a mixing bowl, stir together the softened cream cheese, sugar, vanilla extract, and a dash of cinnamon until smooth and fluffy.
Step 4
Spoon the cheesecake mixture into each apple cavity, gently pressing down to pack it in.
Step 5
In another bowl, combine graham cracker crumbs with melted butter and a pinch of cinnamon.
Stir until the texture resembles wet sand.
Step 6
Top each filled apple with the crumb mixture, lightly pressing it on to form a crust-like topping.
Step 7
Arrange the apples in a baking dish and drizzle lemon juice over the tops to keep them vibrant and add brightness.
Step 8
Bake until the apples are tender but still hold their shape, and the topping is golden.
The filling should be slightly puffed and set.
Step 9
Let the apples cool for a few minutes before serving.
Serve warm with optional ice cream or caramel drizzle for extra indulgence.
What to Serve It With
A scoop of vanilla bean ice cream
A drizzle of salted caramel sauce
A dollop of whipped cream
Hot apple cider or chai tea on the side
Variations / Substitutions
Make it gluten-free: Use gluten-free graham crackers.
Add nuts: Mix chopped pecans into the graham topping.
Spice it up: Add a dash of nutmeg or cloves to the filling.
Lower sugar: Swap in maple syrup or honey for refined sugar alternatives.
Storage & Leftovers
Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Warm in the microwave or oven until heated through.
Freeze: Not recommended — cream cheese texture may change.
FAQs
Can I use a different apple variety?
Yes! Try Fuji, Jonagold, or Pink Lady for a sweeter flavor.
Do I need to peel the apples?
No — leave the peel on to help the apples hold their shape.
Can I make this dairy-free?
You can try using dairy-free cream cheese and plant-based butter substitutes.
Can I prepare this ahead of time?
Yes. Fill and stuff the apples, then refrigerate until ready to bake.
How do I know when they’re done?
The apple should feel fork-tender, and the cheesecake center should be puffed and set.
Can I use flavored graham crackers?
Absolutely! Cinnamon or honey graham crackers work great.
Final Thoughts
These cheesecake-stuffed baked apples are pure comfort in every bite — sweet, creamy, spiced, and simple to make.
Whether it’s for a cozy night in or your next holiday gathering, this dessert is a showstopper with very little effort.
I love serving mine warm with a drizzle of caramel and a little whipped cream. Pure bliss!
