Cheesecake Stuffed Baked Apples
Dave and I went apple picking on Sunday and now I'm on a quest to incorporate some fall dessert into our menu planning. I've had this recipe pinned to my Pinterest board since last fall waiting for the right season to roll around. Neufchatel cheese has less fat than cream cheese, which is why I use it instead of cream cheese -- you can use plain cream cheese if you'd like to be more traditional.
Recipe from Le Creme de la Crumb.
-6 apples (I used Melrose apples from our weekendapple picking adventure)
-8 ounces neufchatel, softened
-¼ cup sugar
-1 teaspoon vanilla
-1 teaspoon cinnamon
-optional: graham cracker crumbs and caramel sauce
Chop the tops of the apples off and scoop out the insides. Discard the core and seeds.
In a medium bowl cream together cream cheese and sugar until smooth. Mix in vanilla, egg, and cinnamon until smooth. Fill each of the apples ⅔ full with the cheesecake mixture.
Place filled apples in a 9x13 so they aren't touching each other and bake at 350 for 20-25 minutes until cheesecake filling is set.
Serve apples at room temperature or chilled. Topped with crushed graham cracker crumbs and caramel sauce.
These were really good and surprisingly not too high in calories. Although this was easy to make, none of the cheesecake decadence was lost. I liked adding caramel sauce for a little something extra, but these would be good plain also, or with a little pecan or walnut on top.