Sweet apples with creamy filling

These delightful cheesecake stuffed apples transform ordinary baked apples into an extraordinary dessert experience. Cored apples filled with creamy caramel cheesecake and topped with crunchy walnuts create the perfect balance of tart fruit and rich, indulgent filling. It's like having your own personal cheesecake wrapped in a warm apple package.

I made these for a small dinner party last weekend and my guests couldn't believe how simple yet elegant they were. My husband, who typically passes on dessert, ate his entire apple and then asked if there were extras in the kitchen!

Ingredients:

• Apples - Select varieties that hold their shape when baked, such as Gala, Fuji, Jonagold, or Cortland. The flesh should become tender without collapsing, creating a perfect edible container for your filling.
• Cream cheese - Use only full-fat brick-style cream cheese for the proper consistency. Low-fat versions contain more water and will create a runny filling that won't set properly during baking.
• Sugar - Balances the tartness of both the cream cheese and apples while helping the filling achieve the perfect texture. The right amount caramelizes slightly during baking for depth of flavor.
• Egg - Creates that signature silky, custard-like texture that makes cheesecake so irresistible. It also helps the filling set properly during baking so it stays inside the apple.
• Caramel sauce - Adds rich, buttery sweetness that perfectly complements both the tangy cheesecake and the fresh apple. Use high-quality store-bought or homemade for the best flavor.
• Vanilla extract - A few drops enhance all the other flavors, adding warmth and depth to the filling that makes this dessert taste homemade and special.
• Walnuts - Provide essential textural contrast with their satisfying crunch against the creamy filling and soft apple. Their slight bitterness balances the sweetness perfectly.
• Graham cracker crumbs - This subtle nod to traditional cheesecake crust ties the whole dessert together, adding another texture dimension and that familiar graham flavor.

Instructions:

1. Prepare your apples with care by washing them thoroughly under cool running water and patting them completely dry. Using a sharp apple corer or paring knife, remove the cores, creating a cavity about 1-inch in diameter. Be careful not to puncture through the bottom of the apple—you need this "floor" intact to hold your filling. If the opening seems too small to accommodate your filling, carefully use a small spoon or melon baller to widen the cavity, making sure to remove all seeds and the tough central core. Place your prepared apples upright in a small baking dish that will keep them from tipping over during baking—an 8x8 square pan works perfectly for four apples.
2. Create your luscious filling by bringing your cream cheese to room temperature first—this is essential for a smooth filling without lumps. In a medium bowl, beat 8 ounces of cream cheese with 1/4 cup sugar using an electric mixer until the mixture becomes light and fluffy, about 2-3 minutes. Don't rush this step as proper aeration creates the perfect cheesecake texture. Add one large egg and beat until completely incorporated. Pour in 2 tablespoons of caramel sauce and 1/2 teaspoon vanilla extract, mixing until just combined. Gently fold in 1/4 cup chopped walnuts using a rubber spatula, being careful not to deflate the mixture.
3. Fill each apple cavity generously with your prepared cheesecake mixture. The filling will rise slightly during baking, so leave about 1/4 inch of space at the top. If you have extra filling, place it in a small ramekin and bake alongside the apples for a cook's treat. Pour about 1/4 inch of water into the bottom of your baking dish—this creates steam during baking that helps the apples cook evenly without drying out or splitting.
4. Bake your stuffed apples to perfection in a preheated 350°F oven for 20-25 minutes. You'll know they're done when the apples are tender (test by inserting a thin knife into the side of an apple) and the cheesecake filling is set but still slightly jiggly in the center. Keep a close eye on them after the 20-minute mark—overbaking will cause the apples to collapse and the filling to become dry.
5. Allow the apples to rest briefly for 5-10 minutes after removing them from the oven. This cooling period allows the filling to set further and makes them easier to serve without burning your mouth. During this time, prepare your toppings by warming some additional caramel sauce and crushing some graham crackers. Just before serving, drizzle each apple with warm caramel sauce, sprinkle with chopped walnuts and a dusting of graham cracker crumbs. The contrast between the warm apple and cool toppings creates a delightful temperature experience.

Pin it

I discovered by accident last fall that if you make the hole in the apple slightly larger at the top than the bottom (creating a cone shape), the filling stays put much better during baking. My mom always said baking is part science and part art—these little tricks make all the difference!

The Perfect Apple Selection

Choosing the right apple variety makes all the difference in this recipe. I've experimented with numerous types, and found that Gala provides the ideal balance of sweetness and structure. Honeycrisp apples, while delicious for eating fresh, tend to collapse too much during baking. Granny Smith apples provide a lovely tartness that contrasts with the sweet filling, but some find them too sour. Remember that apples continue to soften as they cool, so it's better to slightly underbake than overbake them.

Caramel Sauce Options

While store-bought caramel sauce works perfectly fine in this recipe, making your own elevates these apples to restaurant-quality. A simple homemade caramel sauce requires only sugar, butter, and cream, plus about 10 minutes of your time. The depth of flavor from homemade caramel adds complexity that complements both the tangy cheesecake and the fresh apple beautifully. I started making my own caramel after my daughter pointed out how much better it tasted, and now I keep a jar in the refrigerator for dessert emergencies.

Seasonal Variations

This versatile recipe adapts beautifully to the changing seasons. In fall, add a pinch of cinnamon, nutmeg, and cloves to the filling for a warm, spiced version. During winter holidays, replace the vanilla with a splash of rum extract and add dried cranberries to the walnuts for festive color. In spring, lighten it up with a squeeze of fresh lemon juice in the filling and a garnish of fresh berries. I've found that these seasonal tweaks keep the recipe interesting year-round while still maintaining its core appeal.

I've been making these stuffed apples ever since my grandmother taught me the basic technique during apple picking season years ago. She always said that apples and cream were meant for each other, and this dessert proves her point beautifully. There's something magical about the way the tangy cheesecake filling melts into the warm, tender apple. It reminds me of cool autumn evenings by the fireplace, with the scent of baking apples filling the house. Simple yet sophisticated, this dessert never fails to bring smiles to the table.

Frequently Asked Questions

→ What kind of apples work best for this recipe?

Gala and Fuji apples work best because they hold their shape when baked and have a nice balance of sweetness and tartness.

→ Can I make these cheesecake stuffed apples ahead of time?

Yes! You can prepare them a day in advance and store in the refrigerator. Warm them slightly before serving.

→ How do I know when the apples are done baking?

The apples are done when the filling is mostly set but still slightly jiggly, and the apples can be easily pierced with a fork.

→ Can I use light cream cheese instead of full-fat?

Full-fat cream cheese gives the best texture and flavor, but light cream cheese will work in a pinch. Avoid fat-free options as they won't set properly.

→ What can I use instead of walnuts if I have a nut allergy?

You can skip the nuts entirely or substitute with granola, rolled oats, or crushed cookies for a similar crunch.

→ Can I freeze these stuffed apples?

These don't freeze well as the texture of both the apples and filling changes when thawed. They're best enjoyed fresh or within 5 days when refrigerated.