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Cinnamon Roll Cheesecake Stuffed Baked Apples

cinnamon roll cheesecake stuffed baked apples - featured image
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Warm, tender apples are filled with creamy cheesecake and a gooey cinnamon roll swirl, then baked to perfection and finished with a luscious cream cheese glaze. This easy fall dessert is cozy, crowd-pleasing, and perfect for gatherings or a special treat at home.

Ingredients

Scale
  • 4 large apples (Honeycrisp, Fuji, or Gala preferred)
  • 1 tablespoon lemon juice
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon zest (optional)
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • Pinch of salt
  • 1/4 cup chopped pecans or walnuts (optional)
  • 2 tablespoons rolled oats (optional)
  • 1 tablespoon brown sugar (optional, for topping)
  • 1 tablespoon melted butter (optional, for topping)
  • 2 oz cream cheese, softened (for glaze)
  • 2 tablespoons powdered sugar (for glaze)
  • 1 tablespoon milk (plus more if needed, for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Wash and dry apples. Slice off the top 1/2 inch of each apple.
  3. Using a melon baller or spoon, scoop out the core and seeds, leaving about 1/2 inch of apple around the sides and bottom. Brush inside and top edges with lemon juice.
  4. Place apples upright in a baking dish. If needed, slice a sliver off the bottom to steady them.
  5. In a mixing bowl, beat together 8 oz cream cheese and 1/4 cup sugar until smooth (about 2 minutes). Add egg, vanilla, and lemon zest; mix until creamy.
  6. In a small bowl, mix 2 tbsp melted butter, 1/3 cup brown sugar, 1 tbsp cinnamon, and a pinch of salt to form a thick paste.
  7. Spoon about 1 tablespoon of the cinnamon mixture into the bottom of each apple.
  8. Fill each apple halfway with cheesecake mixture, add another small spoonful of cinnamon mixture, then finish filling to the top with more cheesecake mixture. Swirl gently with a skewer or knife.
  9. Drizzle a bit more cinnamon mixture on top if desired.
  10. For the optional topping: Mix 1/4 cup chopped pecans, 2 tbsp oats, 1 tbsp brown sugar, and 1 tbsp melted butter. Sprinkle over apples.
  11. Cover baking dish loosely with foil. Bake for 25 minutes. Remove foil and bake another 15-20 minutes, until apples are tender and filling is set (total 40-45 minutes).
  12. While apples bake, make the glaze: Beat 2 oz cream cheese, 2 tbsp powdered sugar, 1 tbsp milk, and 1/2 tsp vanilla until smooth. Add more milk if needed for drizzling.
  13. Let apples cool for 10-15 minutes before serving. Drizzle with cream cheese glaze and serve warm.

Notes

Use firm apples like Honeycrisp, Fuji, or Gala for best results. Don’t overbake—apples should be soft but not mushy. For a gluten-free version, use certified gluten-free oats. For dairy-free, use vegan cream cheese and plant-based butter. You can prep apples and filling up to 4 hours ahead and refrigerate before baking. Optional add-ins: mini chocolate chips or dried cranberries in the cheesecake filling.

Nutrition

Keywords: baked apples, cinnamon roll, cheesecake, fall dessert, stuffed apples, easy dessert, Thanksgiving, apple dessert, cream cheese glaze, autumn recipe

Find it online: https://jodierecipes.com/cinnamon-roll-cheesecake-stuffed-baked-apples-easy-fall-dessert-recipe/