Classic Cheesecake Stuffed Baked Apples
Indulge in these delightful classic cheesecake stuffed baked apples, featuring tender baked apples filled with a creamy, rich cheesecake mixture and topped with a hint of cinnamon sugar, perfect for a cozy dessert.
Equipment
- Oven
- Baking dish
- Medium bowl
- Mixer (electric or hand) or whisk
Ingredients
For the Apples
- 6-8 items medium-sized baking apples such as Honeycrisp, Granny Smith, Fuji, or Gala
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter melted
For the Cheesecake Filling
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk optional, for extra richness and stability
For the Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat & Prep Apples
- Preheat your oven to 375°F (190°C). Wash and core the apples, leaving a 1/2 inch bottom to prevent filling leakage. Brush apples with lemon juice to prevent browning and place them in a baking dish.
Make Cheesecake Filling
- In a medium bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth. If using, beat in the egg yolk until fully incorporated.
Stuff the Apples
- Carefully spoon the cheesecake filling into the hollowed apples, mounding it slightly on top.
Add Topping
- Sprinkle the simple cinnamon sugar evenly over the tops of the stuffed apples.
Bake
- Pour about 1/4 cup of water into the bottom of the baking dish. Bake for 30-45 minutes until apples are tender and the filling is set and lightly golden.
Cool & Serve
- Let the apples cool slightly before serving.
Notes
For best results, use firm baking apples that hold their shape well during baking. You can also add a sprinkle of chopped nuts to the topping for extra crunch if desired.