Cheesecake Stuffed Baked Apples

Warm apples, caramelized at the edges and filled with tangy, creamy cheesecake, smell like fall in a single bite. Cheesecake Stuffed Baked Apples combine tender, baked fruit with a rich cream-cheese filling that browns slightly on top. I refined this version over several home test bakes and during a season of pop-up dessert nights — I made tweaks eight times to get the texture and sweetness balanced. The method is simple: hollow the apples, make a lightly sweetened cheesecake filling, tuck it in, and bake until the apples are tender and the filling is set. Read on for exact measurements, step-by-step timing, and professional tricks that keep the filling smooth and the apple intact. If you like baked fruit desserts, these echo the same comforting flavors as my baked pears with feta and honey, but sweeter and creamier — perfect for after-dinner treats or an easy holiday plate.

Why this recipe works

The apple provides a natural bowl that steams and softens while concentrating sugars, creating a jammy edge that contrasts the creamy filling.
A light egg and cornstarch in the filling stabilize the cheesecake so it sets in the oven without cracking.
Briefly precooking the filling to warm the sugar and dissolve cornstarch prevents graininess and ensures a silky texture.
Tossing the cored apples with lemon and a touch of butter prevents discoloration and helps the skin remain pliable during baking.
Finishing with a quick broil (or a blowtorch) creates a lightly browned top for a classic cheesecake look and extra flavor.

Ingredients breakdown

Apples — 6 medium baking apples (about 700–800 g / 1.5–1.75 lb total). Use Braeburn, Honeycrisp, or Fuji for a balance of sweetness and structure. Softer apples like McIntosh will collapse.
Cream cheese — 300 g (10.5 oz) full-fat, room temperature. Do not use reduced-fat; it affects texture and tang.
Sour cream — 60 g (1/4 cup) or Greek yogurt for a slightly tangier result. Substitution note: Greek yogurt shortens setting time and makes the filling looser.
Granulated sugar — 60 g (1/4 cup). Add up to 30 g (2 tbsp) more if your apples are tart.
Egg — 1 large (50 g). The egg helps the filling set; an egg substitute will change texture (see FAQ).
Lemon zest & juice — zest of 1 lemon and 1 tbsp (15 ml) juice. Brightens the filling and prevents apple browning.
Cornstarch — 8 g (1 tbsp). Stabilizes the filling without a floury taste.
Vanilla extract — 1 tsp (5 ml). Use pure vanilla for best flavor.
Spices — 1/2 tsp ground cinnamon and a pinch of nutmeg. Add the cinnamon to both apple cavity and filling for cohesion.
Butter — 30 g (2 tbsp) melted, to dot the apples before baking.
Optional toppings — chopped toasted pecans, caramel sauce, or a dusting of powdered sugar.

Ingredient brand note: For salt (if using a pinch in the filling), use Diamond Crystal kosher salt if available; if using Morton’s, use half the amount because it’s denser.

Essential equipment

Baking dish: a 23 x 33 cm (9 x 13 inch) or similar shallow pan to hold 6 apples in a single layer.
Paring knife and small spoon or melon baller to core the apples cleanly.
Medium mixing bowl and whisk; electric mixer optional but helpful for smoothing the cream cheese.
Small saucepan to warm the filling ingredients briefly.
Instant-read thermometer (helpful): cream-cheese filling should register about 60°C (140°F) when warmed slightly before baking to eliminate graininess.
Baking sheet or rack for cooling.
If you don’t have a melon baller, use a 1/2 tbsp measuring spoon to remove apple cores.

Step-by-step instructions

This recipe makes 6 servings. Prep time 20 minutes, Cook time 35 minutes, Inactive time 0 minutes, Total time 55 minutes.

Step 1: Pick and prep the apples

Wash and dry 6 medium apples (about 700–800 g total). Using a paring knife, remove the core and seeds from the top down, leaving about 1 cm (1/2 in) of apple at the base to keep the filling from leaking. Toss apples with 1 tbsp (15 ml) lemon juice and a light dusting of 1/2 tsp (1 g) ground cinnamon to prevent browning and add flavor. Timing: 8–10 minutes.

Step 2: Make the cheesecake filling and warm it briefly

In a medium bowl, beat 300 g (10.5 oz) cream cheese until smooth, then whisk in 60 g (1/4 cup) granulated sugar, 60 g (1/4 cup) sour cream, 1 large egg, 8 g (1 tbsp) cornstarch, 1 tsp (5 ml) vanilla, and lemon zest. Transfer the mixture to a small saucepan and warm gently over low heat, stirring constantly, until the sugar dissolves and the mixture reaches 60°C (140°F), about 2–3 minutes. Do not boil. This step prevents a grainy filling. Timing: 4–5 minutes.

Step 3: Fill the apples

Spoon the filling into the hollowed apples, dividing evenly — about 60–70 g (4–5 tbsp) per apple. Leave a small mound above the apple rim; the filling will settle. Dot each apple with 1/2 tbsp (7 g) melted butter. Timing: 5–7 minutes.

Step 4: Bake until tender and set

Place apples upright in the prepared 23 x 33 cm (9 x 13 in) baking dish and add 120 ml (1/2 cup) hot water to the bottom of the pan to create steam. Bake at 180°C (350°F) until the apples are tender when pierced with a knife and the filling registers 70–75°C (160–167°F), about 30–35 minutes. Sensory cue: the apple skins will wrinkle slightly and juice may bubble at the base. Timing: 30–35 minutes.

Step 5: Brown the filling (optional)

For a golden top, switch the oven to broil and place the dish about 10 cm (4 in) from the heat for 1–2 minutes, watching closely. Or, use a culinary blowtorch to caramelize the tops. Do not leave unattended — this step takes seconds. Timing: 1–2 minutes.

Step 6: Rest and serve

Remove apples from the oven and cool for 10 minutes; the filling will firm as it rests. Serve warm with a spoonful of caramel, toasted nuts, or a scoop of vanilla ice cream. Timing: rest 10 minutes.

Expert Tips & Pro Techniques

Use room-temperature cream cheese for the smoothest filling. Cold cream cheese creates lumps and requires overmixing to loosen.
Common mistake: overbaking the apples. If they collapse or become mushy, the variety was too soft or they baked too long. Stop baking when a knife slides in with slight resistance.
Make-ahead: Assemble the apples up to Step 3, cover tightly, and refrigerate for up to 24 hours; add 5–7 minutes to baking time when baking from chilled.
Pro technique for even baking: choose apples as uniform in size as possible so they cook at the same rate. If sizes vary, place larger apples at the edges of the pan.
If you want a firmer cheesecake center, add an extra 4 g (1 tsp) cornstarch to the filling and bake for the same time.
For a glossy finish, brush a thin layer of warmed apricot jam over the apple skin after baking.

Storage & reheating

Refrigerator: Store cooled apples in an airtight container for up to 3 days. Keep toppings separate (nuts, sauces) to preserve texture.
Freezer: These are not ideal for long-term freezing — the apple texture degrades. You can freeze unbaked, filled apples for up to 1 month; thaw overnight in the fridge and add 7–10 minutes to the bake time.
Reheating: Reheat in a preheated oven at 175°C (350°F) for 8–10 minutes until warmed through. Avoid microwaving — it turns the apple mealy and the filling rubbery.

Variations & substitutions

Gluten-Free Friendly: This recipe is inherently gluten-free if you avoid cross-contamination. Keep measurements and times the same; no flour in the filling.
Vegan Variation: Use 300 g (10.5 oz) vegan cream cheese and 1 tbsp (8 g) cornstarch plus 60 g (1/4 cup) aquafaba (chickpea brine) whipped and folded in. Bake at the same temperature but expect a looser set — chill for 2 hours before serving.
Spiced Pecan Topping: Swap the butter dots for 2 tbsp (28 g) browned butter and top each apple with 15 g (1 tbsp) toasted chopped pecans and 15 g (1 tbsp) brown sugar; broil 1 minute to caramelize.
Mini Muffin Version (bite-sized): Use small tartlet shells and reduce filling to about 15–20 g (1 tbsp) per shell; bake at 175°C (350°F) for 10–12 minutes.
Flavor swap: Replace 1 tsp vanilla with 1/2 tsp almond extract for a nutty note; use the same quantities and times.

Serving suggestions & pairings

Serve with vanilla bean ice cream or a simple whipped cream to balance the warm spices.
Drizzle with salted caramel and sprinkle chopped toasted pecans for texture and richness.
A cup of strong black coffee or a spiced chai complements the sweetness; for wine, try a late-harvest Riesling.
If you enjoy warm baked-fruit desserts, pair this with a savory roast or try alongside other seasonal sweets like baked ham with pineapple glaze on a holiday spread.

Nutrition information
Per serving (1 stuffed apple). Recipe makes 6 servings.

Serving size: 1 stuffed apple
Calories: 340 kcal
Total Fat: 20 g
Saturated Fat: 11 g
Cholesterol: 75 mg
Sodium: 160 mg
Total Carbohydrates: 36 g
Dietary Fiber: 4 g
Sugars: 25 g
Protein: 6 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my apples turn out mushy?
A: You likely used a very soft variety or baked them too long. Choose firmer baking apples like Honeycrisp, Braeburn, or Fuji and check for doneness at 25 minutes. The apples should be tender but hold shape.

Q: Can I make this without eggs?
A: Yes. Replace the egg with 60 g (1/4 cup) of cornstarch slurry (1 tbsp cornstarch whisked into 2 tbsp water) plus an extra 15 g (1 tbsp) sour cream. The filling will be slightly less custardy but will set.

Q: Can I double this recipe?
A: You can double the filling and apples, but bake in two pans to ensure even heat circulation. Do not crowd apples in one very large pan; baking time remains similar per pan.

Q: Can I prepare this the night before?
A: Yes — fill the apples and cover tightly in the fridge overnight. Add 5–7 minutes to the baking time when baking from chilled to account for lower starting temperature.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, the baked apples keep for up to 3 days. Toppings like nuts or sauces should be stored separately for best texture.

Q: Why is my filling grainy?
A: Graininess usually comes from undissolved sugar or cold cream cheese. Warm the filling gently to 60°C (140°F) and use room-temperature cream cheese, then whisk until smooth.

Q: Can I use canned pie filling instead of fresh apples?
A: Using canned fruit removes the structural “bowl” effect and changes texture; it’s better to use fresh apples for this recipe.

Conclusion
These cheesecake-stuffed baked apples are an easy, elegant dessert that fits weeknight dinners and holiday menus alike. For another take on stuffed fruit desserts, see this helpful recipe for Cheesecake Stuffed Baked Apples – Creme De La Crumb and this classic version at Cheesecake-Stuffed Baked Apples – The Kitchn for inspiration on fillings and presentation.