caramel apple pecan cheesecake



~6 apples
~8 ounces cream cheese, softened
~¼ cup sugar
~1 teaspoon vanilla
~1 egg
~1 teaspoon cinnamon
~Topping: graham cracker crumbs, caramel sauce, pecans (Optional)


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 on a baking sheet (make sure they aren’t touching) and bake at 350 for 20-25 minutes until cheesecake filling is set. Transfer to a plate and place in the fridge until completely cooled.

Serve apples at room temperature or chilled. If desired, top with caramel sauce, graham cracker crumbs, and pecans.