Caramel Pecan Cheesecake Stuffed Baked Apples – Easy Fall Dessert Recipe

That moment when you cut into a warm baked apple and golden caramel comes oozing out—oh, honestly, it’s pure autumn magic. Caramel pecan cheesecake stuffed baked apples are my answer to chilly nights and sweet cravings. The first time I made these, it was a crisp October afternoon, and my kitchen smelled like a country bakery (you know the feeling!). I was looking for something special but not fussy—something that would really wow my family after Sunday dinner. And let me tell you, these baked apples have become the MVP of my dessert lineup ever since.

There’s something about the combination of warm, tender apples, silky cheesecake filling, gooey caramel, and crunchy pecans that just feels like a hug in dessert form. I love that you get all the cozy flavors of fall without having to roll out pie dough or fuss over complicated steps. Plus, the recipe comes together with simple ingredients—no need for a fancy grocery haul. Caramel pecan cheesecake stuffed baked apples are perfect for busy weeknights, holiday gatherings, or anytime you want a show-stopping treat that’s secretly easy to pull off.

After making these more times than I can count (and tweaking them for just the right balance of creamy, crunchy, and sweet!), I can genuinely say this recipe is foolproof. Whether you’re a seasoned baker or just dipping your toes into dessert territory, these apples have your back. Trust me—once you try this recipe, it’ll be your new fall favorite too.

Why You’ll Love This Recipe

• Quick & Easy: No need for hours in the kitchen—these caramel pecan cheesecake stuffed baked apples take less than 20 minutes to prep and the oven does the rest! Even on a weeknight, you can pull off a dessert that looks like it took all day.
• Simple Ingredients: There’s nothing exotic or hard to find here. Most of the ingredients are probably already in your pantry or fridge. I love recipes that don’t require a scavenger hunt.
• Perfect for Entertaining: These stuffed baked apples look beautiful on a plate. I’ve served them at fall potlucks, Thanksgiving, and even as a just-because treat for friends. They always disappear fast!
• Crowd-Pleaser: Even picky eaters (and kids!) always come back for seconds. The creamy cheesecake center and buttery caramel topping make them irresistible. My family literally cheers when they see these coming out of the oven.
• Unbelievably Delicious: The textures are what get me every time—soft baked apple, velvety cheesecake, sticky caramel, and those crunchy toasted pecans. It’s comfort food, but with a twist that makes it special.

What really sets this recipe apart? I blend the cheesecake filling with a touch of sour cream for a tangy balance and whip it until it’s super smooth—no lumpy filling here! And, instead of just drizzling caramel, I spoon some inside each apple, so you get a gooey surprise in every bite. If you’re looking for an easy fall dessert that feels like a celebration (but isn’t stressful), this is the one. Honestly, the hardest part is waiting for them to cool enough to eat!

There’s comfort in every bite, but there’s also that moment of “wow” when you slice through and see all those layers. Whether you’re making these for your family or just yourself (no judgment!), I promise you’ll be proud of what comes out of your oven.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and I’ll share my favorite swaps and brands to make every bite count!

• For the Apples:
  • 4 large baking apples (like Honeycrisp, Fuji, or Granny Smith – choose firm apples that hold their shape)
  • 1 tablespoon lemon juice (to keep apples from browning and add a little zing)
• For the Cheesecake Filling:
  • 6 ounces cream cheese, softened (I use full-fat Philadelphia for the creamiest texture)
  • 3 tablespoons granulated sugar (adds just enough sweetness)
  • 2 tablespoons sour cream (for tang and richness; Greek yogurt also works)
  • 1/2 teaspoon pure vanilla extract (I love Nielsen-Massey for its intense flavor)
  • 1 large egg yolk (helps the filling set—don’t skip it!)
• For the Caramel Pecan Topping:
  • 1/2 cup chopped pecans (toasted for extra crunch and flavor)
  • 1/3 cup caramel sauce (store-bought or homemade; I use Trader Joe’s salted caramel sauce for convenience)
  • 1/4 teaspoon sea salt (optional, but it really brings out the caramel flavor)
  • 1 tablespoon unsalted butter, melted (adds a little richness on top)
• Optional Extras:
  • 1/4 teaspoon ground cinnamon (for sprinkling on top—makes it extra cozy)
  • Whipped cream or vanilla ice cream (for serving—highly recommended!)

Ingredient Notes & Swaps:

• If you need this dessert to be gluten-free, you’re already set—just double-check your caramel sauce for hidden gluten.
• No pecans? Try walnuts or hazelnuts for a different crunch.
• Dairy-free options: swap cream cheese and sour cream for dairy-free versions (I’ve tried Kite Hill for cream cheese and Forager for sour cream, both with good results).
• Want less sugar? Use a sugar substitute like monk fruit or Swerve in the filling—it works just fine.
• Short on time? Use pre-made caramel cups or squares, melt them, and drizzle away.

All these ingredients play their part in making caramel pecan cheesecake stuffed baked apples the cozy, crowd-pleasing dessert you’ll crave all season long.

Equipment Needed

You don’t need a fancy kitchen to make these caramel pecan cheesecake stuffed baked apples—just a few basics and maybe one or two handy tools.

• Baking dish: I use a standard 8×8-inch (20×20 cm) glass or ceramic dish. A metal pan works too, but line it with parchment for easier cleanup.
• Melon baller or spoon: This helps scoop out the apple cores. If you don’t have a melon baller, a sturdy teaspoon or even a small paring knife will do the trick (just be careful!).
• Mixing bowls: One medium for the cheesecake filling, one small for the topping.
• Electric mixer or whisk: An electric hand mixer gets the filling super smooth, but a sturdy whisk and some elbow grease work in a pinch.
• Baking sheet (optional): You can place your baking dish on a sheet to catch any caramel drips. Trust me, it saves on oven cleaning!
• Measuring cups and spoons: For accuracy—it really does help with the filling texture.

If you’re on a budget or just starting out, most discount stores have baking dishes and mixing bowls for a steal. I’ve used the same thrift-store apple corer for years, and it’s still going strong. Just give your tools a good wash, especially after sticky caramel, and they’ll last you ages.

How to Make Caramel Pecan Cheesecake Stuffed Baked Apples

1. Preheat the oven: Set your oven to 350°F (175°C). While it’s heating, lightly grease your 8×8-inch (20×20 cm) baking dish with butter or nonstick spray.
2. Prepare the apples: Wash and dry the apples. Slice off the tops (about 1/2 inch/1 cm) and use a melon baller, spoon, or paring knife to scoop out the core and some of the flesh, leaving about 1/2 inch (1 cm) all around. Be careful not to cut through the bottom—you want a sturdy “bowl” for the filling. Drizzle the inside of each apple with a little lemon juice to prevent browning and add brightness.
3. Make the cheesecake filling: In a medium mixing bowl, beat 6 ounces (170g) cream cheese with 3 tablespoons (37g) sugar until smooth and fluffy—about 2 minutes with a hand mixer. Add 2 tablespoons (30g) sour cream, 1/2 teaspoon vanilla extract, and 1 large egg yolk. Mix until just combined and creamy, scraping down the sides as needed. (Tip: Don’t overmix after adding the egg yolk, or the filling can get too loose.)
4. Fill the apples: Spoon about 2–3 tablespoons of the cheesecake mixture into each hollowed apple. Don’t fill absolutely to the top—the filling will puff a little as it bakes. (If you have extra filling, bake it in a ramekin for a bonus mini cheesecake!)
5. Add caramel and pecans: Drizzle about 2 teaspoons (10g) caramel sauce into the center of each filled apple, letting some sink into the cheesecake. Sprinkle a generous tablespoon of chopped pecans over each apple, then gently press them into the filling. If you like, sprinkle a pinch of sea salt and a dusting of cinnamon on top for more flavor.
6. Top with butter: Drizzle each apple with a bit of melted butter (about 1/4 tablespoon/3g per apple) for extra richness.
7. Bake: Place the apples in your prepared baking dish. Add 2 tablespoons (30ml) water to the bottom to create steam and keep the apples moist. Bake for 30–40 minutes, or until the apples are tender when pierced with a knife and the cheesecake filling is set but still creamy. (Smaller apples may cook faster—start checking at 25 minutes.)
8. Cool slightly: Let the apples cool in the pan for at least 10 minutes before serving. The filling will firm up as they sit, and the caramel will thicken a bit.
9. Serve: Transfer the apples to plates and drizzle with extra caramel sauce. Top with more toasted pecans, a dollop of whipped cream, or a scoop of vanilla ice cream if you’re feeling extra indulgent.

Troubleshooting & Tips:

• If the apples split while scooping, patch cracks with a little extra cheesecake filling—they’ll be fine after baking.
• If the filling looks runny, chill it for 10 minutes before stuffing.
• If the caramel starts to harden, microwave it in 10-second bursts to keep it pourable.

Oh, and don’t worry if the apples slump a little as they bake. That’s normal and just means they’re perfectly tender and ready to eat!

Cooking Tips & Techniques

• Choose the right apples: Not all apples bake the same. I’ve tried this with softer varieties (like McIntosh) and had them collapse. Honeycrisp, Fuji, and Granny Smith hold their shape and balance the sweetness beautifully.
• Don’t overfill: As tempting as it is to pile in the cheesecake, too much filling will bubble over. Stick to a generous scoop per apple and save extra filling for a side ramekin treat.
• Toast your pecans: This step adds so much flavor. Just pop them in a dry skillet for 2–3 minutes, stirring often. You’ll know they’re ready when they smell nutty and fragrant.
• Watch your bake time: Apples vary in size and firmness. Start checking them at 25 minutes by piercing with a paring knife. You want them tender but not mushy.
• Keep an eye on caramel: If using homemade caramel, let it cool to a thick but pourable consistency before drizzling. Too hot, and it’ll run everywhere; too cold, and it won’t spread.
• For a crispier top: After baking, you can broil the apples for 1–2 minutes to toast the pecans and caramel. Just watch them closely—they can burn fast!

I’ve definitely made the mistake of over-scooping the apples and having them leak. If that happens, just nestle them close together in the pan—they’ll still taste amazing. And if you want to multitask, prep the filling while the oven heats and toast the pecans at the same time. Small efficiencies make a big difference with this recipe!

Variations & Adaptations

• Dietary Swaps: For a dairy-free version, swap the cream cheese and sour cream for plant-based alternatives and use coconut caramel. You can also make these entirely nut-free by skipping the pecans or using toasted sunflower seeds for crunch.
• Flavor Twists: Try adding a tablespoon of mini chocolate chips or chopped dried cranberries to the cheesecake filling. For a spiced kick, mix 1/4 teaspoon ground ginger or nutmeg into the filling.
• Different Cooking Methods: No oven? You can make these in a slow cooker! Just place stuffed apples in the crock, add a splash of water, and cook on low for 2–3 hours until tender. The filling sets up a bit softer but still tastes fantastic.
• Low-Sugar Version: Use a sugar substitute in the filling and a sugar-free caramel sauce. I’ve made this with monk fruit sweetener, and it turned out just as creamy and delicious.
• Personal Favorite: Once, I swapped the caramel for homemade apple butter and added a handful of granola on top. It was less sweet but super comforting—perfect for breakfast, actually!

Don’t be afraid to make these caramel pecan cheesecake stuffed baked apples your own. The base recipe is flexible, so you can adapt it to whatever’s in your pantry or to fit any dietary needs.

Serving & Storage Suggestions

I love serving caramel pecan cheesecake stuffed baked apples warm, straight from the oven. The filling is creamy, the apples are tender, and the caramel is perfectly gooey. Top each apple with a scoop of vanilla ice cream or a swirl of whipped cream for extra indulgence—it’s honestly hard to beat.

• Serving ideas: These apples look gorgeous on a rustic wooden board with extra caramel sauce on the side. Pair them with spiced chai or hot apple cider for the coziest dessert experience. They also work beautifully as a plated dessert with a sprinkle of cinnamon and extra toasted pecans.
• Storage: Leftovers (if you have any!) keep well in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, and the caramel soaks in—yum!
• Reheating: Warm single apples in the microwave for about 30 seconds, or pop them back in a 300°F (150°C) oven for 10 minutes. If reheating from the fridge, let them come to room temp for a few minutes first so the filling heats evenly.
• Freezing: You can freeze baked apples, but the texture softens after thawing. If you do freeze them, wrap tightly and reheat gently in the oven to refresh.

Honestly, they’re so good cold, too—I’ve been known to sneak a leftover apple straight from the fridge for breakfast. No regrets!

Nutritional Information & Benefits

Each caramel pecan cheesecake stuffed baked apple (based on a medium-sized apple) has approximately:

• Calories: 320
• Protein: 4g
• Fat: 17g
• Carbohydrates: 40g
• Fiber: 4g
• Sugar: 33g

These apples are naturally gluten-free and can be adapted for low-carb or dairy-free diets. Apples bring fiber, vitamin C, and antioxidants, while pecans add healthy fats and a bit of plant-based protein. The cheesecake filling is rich, so it’s definitely a treat, but it’s also more wholesome than most bakery desserts. Just watch for nut and dairy allergies when sharing with friends.

From a wellness perspective, I love that this dessert satisfies a sweet tooth but doesn’t leave me feeling weighed down. And hey, any recipe that sneaks in fruit and nuts is a win in my book!

Conclusion

If you’re looking for a fall dessert that’s equal parts impressive and easy, caramel pecan cheesecake stuffed baked apples are it. They combine all the best flavors of the season—crisp apples, creamy cheesecake, gooey caramel, and toasted pecans—without tons of steps or mess. It’s a recipe I come back to every single year, and my family still gets excited every time I make them.

Feel free to play around with the filling, swap nuts, or use your favorite caramel. That’s the beauty of this recipe—it’s endlessly customizable, so you can truly make it your own. I hope you love these as much as we do!

If you try this recipe, let me know in the comments how it turned out for you. Did you add your own twist? Share a picture on Pinterest or tag me—I’d love to see your creations. Happy baking, and may your kitchen smell amazing all autumn long!

Frequently Asked Questions

Can I make caramel pecan cheesecake stuffed baked apples ahead of time?

Yes! You can prep and stuff the apples up to a day in advance. Store them covered in the fridge, then bake just before serving for the best texture.

What are the best apples for baking in this recipe?

Firm, tart-sweet apples like Honeycrisp, Fuji, or Granny Smith work best. They hold their shape and balance the sweetness of the filling and caramel.

Can I use store-bought caramel sauce?

Absolutely! Store-bought caramel works perfectly here. If you like, you can warm it up to make drizzling easier.

How do I make these dairy-free?

Swap the cream cheese and sour cream for plant-based alternatives, and use a dairy-free caramel sauce. The results are still creamy and delicious.

Can I freeze baked apples?

Yes, but the texture will be softer after thawing. Wrap tightly and freeze for up to a month, then reheat gently in the oven to refresh.

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