Name: Pumpkin Pie & Cheesecake Stuffed Baked Apples You’ll Love
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: american
Ingredients: 6 medium apples (Honeycrisp or Fuji); 8 oz cream cheese, softened; 1/2 cup pumpkin puree; 1/4 cup brown sugar; 2 tbsp granulated sugar; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 cup graham cracker crumbs; pinch of salt; optional toppings: chopped pecans, caramel drizzle, whipped cream

Jump to Recipe·Print Recipe

There’s nothing more comforting than Pumpkin Pie & Cheesecake Stuffed Baked Apples You’ll Love — a sweet fusion of fall’s most irresistible flavors. Each bite blends creamy cheesecake richness with cozy pumpkin spice inside a tender, baked apple shell. This dessert brings the magic of pumpkin pie and cheesecake together in one warm, cozy creation, perfect for nights by the fire or family get‑togethers. It’s a simple yet creative way to celebrate apple season, offering all the nostalgia of traditional baking with a fresh, modern twist that feels both indulgent and delightfully effortless to prepare.

Why You’ll Love These Pumpkin Pie & Cheesecake Stuffed Baked Apples

A Cozy Memory of Fall Desserts

There’s something undeniably magical about fall baking. Picture a crisp afternoon with leaves crunching underfoot and the house filled with the warm scent of cinnamon and nutmeg. The first time I made Pumpkin Pie Stuffed Baked Apples was on one of those golden October days. My kitchen smelled like home — apples sizzling softly in the oven while creamy pumpkin cheesecake filling bubbled gently inside. It felt like capturing the entire essence of autumn in a single dish.

As a kid, baked apples were one of the easiest treats my family loved to make together. I remember scooping out the cores carefully, my hands dusted with sugar and spice. The transformation from fresh fruit to tender, caramelized dessert that tasted like pie was nothing short of incredible. But adding that silky cheesecake and pumpkin filling turned this old‑fashioned favorite into something truly special.

The lightly browned tops, the gentle hiss when pulling them from the oven — all come together to create Cheesecake Baked Apples that taste like comfort in every bite. It’s the balance of textures — smooth, creamy filling against soft baked apple — that makes this one of those Baked Apple Recipes Easy enough for a weekday but elegant enough for a holiday dessert table.

A Modern Twist on a Classic Apple Recipe

While classic baked apples never go out of style, these Stuffed Apples Baked with pumpkin cheesecake filling bring a fresh creative spark to a timeless treat. Think of it as two favorite desserts — pumpkin pie and cheesecake — joining forces in a naturally portioned, beautiful presentation. They’re as fun to make as they are to serve, and even beginner bakers can master them quickly.

If you’re looking for new Ideas for Apples this season, this recipe feels like the perfect mix of nostalgia and innovation. Preparing them takes only a few simple steps, but the result looks and tastes as though you spent hours in the kitchen. Whether you’re planning a weekend baking session with kids or adding a stunning dessert to a Thanksgiving table, these Pumpkin Pie & Cheesecake Stuffed Baked Apples promise a delightful blend of creamy, spiced flavor wrapped in tender fruit — a dessert that truly celebrates fall in every warm, comforting spoonful.

Ingredients & Tools for Pumpkin Pie & Cheesecake Stuffed Baked Apples

The Ingredients You’ll Need

Every great dessert starts with high‑quality ingredients that bring both flavor and texture to life. For these Pumpkin Pie & Cheesecake Stuffed Baked Apples You’ll Love, the components are simple, seasonal, and easy to find at any grocery store. The table below makes it easy to gather everything before you begin.

Ingredient	Amount	Purpose / Notes
Apples (Honeycrisp or Fuji)	6 medium	Sturdy, sweet varieties hold their shape well.
Cream cheese (softened)	8 oz (1 block)	Creates that classic, creamy cheesecake base.
Pumpkin puree	½ cup	Adds autumn flavor and rich, smooth texture.
Brown sugar	¼ cup	Sweetens the filling and deepens the caramel notes.
Granulated sugar	2 tbsp	Balances the tanginess of the cream cheese.
Vanilla extract	1 tsp	Enhances the overall flavor and aroma.
Ground cinnamon	1 tsp	Key to warm, cozy fall spice.
Ground nutmeg	¼ tsp	Adds subtle spice complexity.
Graham cracker crumbs	¼ cup	Provides a light cheesecake crust feel inside the apple.
Pinch of salt	—	Brings all the flavors into balance.
Optional toppings:	—	—
Pecans or walnuts	¼ cup, chopped	For a nutty crunch after baking.
Caramel drizzle	As desired	Adds sweetness and glossy finish.
Whipped cream or ice cream	For serving	Soft, creamy contrast to warm apples.

These ingredients work together to create a luscious filling that’s creamy with just the right amount of spice. The apples absorb the sweet pumpkin cheesecake mixture as they bake, creating a tender shell that complements the rich interior. The optional toppings let you vary the flavor and presentation — caramel for indulgence, nuts for texture, or chilled whipped cream for a cooling contrast.

Tools and Preparation Essentials

Before you start baking, set up your workspace with the right tools. Having everything on hand makes assembling your Pumpkin Pie & Cheesecake Stuffed Baked Apples quick and enjoyable.

Apple corer or melon baller: To hollow out the centers without cutting through the bottom.
Mixing bowls (2): One for the cheesecake filling, another for mixing crumbs or toppings.
Hand mixer or whisk: Helps achieve a smooth cheesecake texture.
Measuring cups and spoons: Accuracy ensures balanced sweetness and spice.
Baking dish or casserole pan: Holds the apples snugly as they bake evenly.
Aluminum foil: Prevents over‑browning and keeps moisture in during baking.
Cooling rack or trivet: Ideal for resting apples before serving.

Preparation Tips:

Choose firm apples like Honeycrisp or Fuji for the best texture and flavor.
Core gently, leaving about ½ inch at the bottom to hold the filling.
Brush with lemon juice after coring to prevent browning.
Line your baking dish with parchment or butter for easy cleanup.
Store leftovers in an airtight container up to three days; reheat gently before serving.

With these ingredients, tools, and simple prep steps, you’re ready to move on to the fun part — assembling and baking your Pumpkin Pie & Cheesecake Stuffed Baked Apples You’ll Love.

Step‑by‑Step: How To Make Cheesecake & Pumpkin Pie Stuffed Baked Apples

Prepare the Filling Like a Pro

Making the filling for these Pumpkin Pie & Cheesecake Stuffed Baked Apples You’ll Love is about achieving the perfect balance of creamy texture and warm spice. In a large bowl, beat softened cream cheese until smooth, then mix in pumpkin puree to create a silky base filled with cozy flavor.

Blend in the sugars, cinnamon, nutmeg, and a small pinch of salt. Stir in vanilla and graham cracker crumbs to create a slightly thick structure that bakes into a cheesecake‑style interior. The mixture should resemble a rich pumpkin pie batter — creamy yet able to hold its shape when spooned. Adjust sweetness to your liking by adding a touch of brown sugar or maple syrup. This pumpkin‑cheesecake blend will puff lightly in the oven, turning golden and fragrant as it sets.

Assemble, Bake, and Serve Warm

Preheat your oven to 350°F (175°C). Place the cored apples upright in a buttered or parchment‑lined baking dish. Spoon the pumpkin cheesecake filling into each hollow, leaving a little space on top for expansion. Sprinkle a quick streusel made from graham crumbs, brown sugar, and a dab of butter for texture and crunch.

Cover loosely with foil and bake for about 25 minutes, then uncover and continue baking 15–20 minutes until the apples are tender yet intact and the filling is set with golden edges. Let cool for 10 minutes before serving — the centers will remain creamy while the apples are perfectly soft.

Serve warm with whipped cream, vanilla ice cream, or caramel drizzle. A dusting of cinnamon or sprinkle of nuts makes a cozy finishing touch. Each bite delivers the contrast of creamy pumpkin cheesecake against tender, spiced fruit — pure fall comfort in an edible bowl. These Cheesecake Baked Apples reheat beautifully, making them great for preparing ahead or enjoying again the next day.

FAQs About Pumpkin Pie & Cheesecake Stuffed Baked Apples

1. Can I make these stuffed apples ahead of time?
Yes. You can fill the apples a day early, refrigerate covered, and bake just before serving. For pre‑baked leftovers, reheat gently in the oven at 325°F for about 10 minutes to restore warmth and creaminess.

2. What type of apples works best for baking?
Choose firm, sweet‑tart varieties like Honeycrisp, Fuji, or Braeburn. They hold shape beautifully and balance the sweet pumpkin filling perfectly. Avoid soft types such as Red Delicious, which tend to become mushy.

3. How long do baked stuffed apples last in the fridge?
Store cooled apples in an airtight container up to three days. Reheat quickly in the oven or microwave before serving — the texture stays creamy and tender.

4. Can I make this recipe dairy‑free?
Absolutely. Substitute a dairy‑free cream cheese alternative and use coconut sugar or maple syrup. The result stays rich and flavorful while accommodating plant‑based preferences.

5. What’s the best way to keep the apples from falling apart?
Core carefully, leaving a base to hold the filling. Bake them snugly in the dish and cover with foil for the first half of baking. Rest them briefly after baking so the apples set before serving.

Why These Pumpkin Cheesecake Baked Apples Belong on Your Table

These Pumpkin Pie & Cheesecake Stuffed Baked Apples You’ll Love capture everything that makes fall desserts unforgettable — the warmth of pumpkin spice, creamy cheesecake richness, and the tender sweetness of baked apples all in one comforting dish. They look elegant yet are wonderfully easy to make, making them ideal for cozy nights or special celebrations.

Golden on the outside and creamy inside, each apple offers a taste of nostalgia blended with modern creativity. Whether topped with caramel or served alongside vanilla ice cream, these Cheesecake Baked Apples embody the simple joy of homemade baking. Warm, comforting, and full of autumn flavor — they’re a must‑bake recipe that brings people together, one delicious spoonful at a time.