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Cheesecake Stuffed Baked Apples

Cheesecake stuffed baked apples bake until tender while the cream cheese filling sets with a smooth, cinnamon-spiced center. A little water in the baking dish helps the apples soften while they hold their shape.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting 20 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the apples
  • 4 apples large, firm, such as Granny Smith or Honeycrisp
  • 0.5 cup water
For the cheesecake filling
  • 1 block (8 oz) cream cheese softened
  • 0.33 cup granulated sugar
  • 0.25 tsp ground cinnamon
  • 0.125 tsp salt
  • 1 egg large, at room temperature
  • 1 tsp vanilla extract

Equipment

  • 1 9-inch square baking dish

Method
 

Prepare the apples
  1. Heat the oven to 350°F.
  2. Core each apple from the stem end, leaving about 1/2 inch at the bottom and sides so the filling stays inside.
  3. Arrange the apples in a 9-inch square baking dish and pour the water around them.
Make the filling
  1. Beat the cream cheese, sugar, cinnamon, and salt in a medium bowl until smooth.
  2. Add the egg and vanilla and beat just until combined.
  3. Spoon the filling evenly into the apple cavities.
Bake the apples
  1. Bake for 45 to 55 minutes, until the apples are tender when pierced near the base but still hold their shape, and the center of the filling reaches 160°F.
  2. Let the apples rest in the dish for 20 minutes before serving.

Notes

Core the apples carefully, leaving the bottom intact to keep the filling in place. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free swap, use dairy-free cream cheese.