These apples are easy and delicious, combining two favorite fall-time desserts.
On the Ingredients
Apples originally came from Central Asia, but they have been cultivated in Asia and Europe for centuries before being brought to America by European colonists. Apples grown from seeds are very different from their parent trees, so to maintain desirable varieties, apple trees are grafted, meaning each apple tree is a clone of the tree that initially produced that variety of apples. The term “an apple a day keeps the doctor away” may be wishful thinking, but apples are very nutrient-dense, containing vitamins, minerals, and antioxidants. (Read more about apples.)
Cheesecake Stuffed Baked Apples
6
servings15
minutes40
minutes55
minutesThese apples are easy and delicious, combining two favorite fall-time desserts.
Ingredients
6 large fuji or gala apples
1/4 tsp pumpkin spice
6 oz cream cheese (room temp)
1 egg (room temp)
2 tbsp sugar OR monk fruit sweetener
1/4 tsp vanilla extract
pinch of salt
Directions
- Preheat the oven to 350° F. Line a baking dish with parchment paper.
- Slice the very top off each apple and use a spoon to remove the core and some of the inside of the apple. Be sure to leave the bottom intact.
- Sprinkle the pumpkin spice inside each apple.
- Beat together the cream cheese, egg, sugar, vanilla, and salt until smooth.
- Spoon the cheesecake filling into the apples, filling each about 3/4 of the way full.
- Place them in the baking dish and bake for 30-40 minutes, until the apples are tender. Let cool for at least 15 minutes before serving. Enjoy!
