Cheesecake Stuffed Apples

    

So I had this brilliant idea awhile ago.  It was the kind of idea that I just couldn’t get out of my head.  So I tried it.  It was amazing.  This was the result.

Crisp, tart and sweet, beautiful green Granny Smiths halved and gutted.  Generously packed with a creamy, decadent no-bake cheesecake filling. Topped with the Granny Smith insides cooked with cinnamon and a sprinkling of chopped pecans then drizzled with caramel sauce.

How does that sound?

Well let me tell you!  It is quite possibly the best thing I’ve ever eaten for dessert.  The freshness of the apple pairs so wonderfully with the creamy filling.  The cooked apple provides a hint of spice and richness while the pecan adds a little extra texture in case the crunch of the apple just wasn’t enough!

The best part is that there is very little mess eating these as the apple acts similarly to a taco shell.

You have to try this!

Cheesecake Stuffed Apples

Ingredients:

Lemon juice
1 (8 ounce) package cream cheese, room temperature
1 tbsp granulated sugar
1/2 cup cold heavy cream, whipped
5 Granny Smith Apples, washed well
1/2 tbsp Cinnamon (or to taste)
1/2 cup Pecans, chopped
Caramel sauce to drizzle

Directions:

Mix the Cream Cheese and sugar together.

Fold the Cream Cheese mixture into the whipped cream and refrigerate until ready to use.

Slice your apples in half and carefully scoop out the insides, leaving an edge of the pulp before the skin.

Rub lemon juice on the pulp of your apple to keep it white.

Remove seeds from the scooped out apple and chop up the rest.

Cook the chopped apple in a small stock pot over medium high heat with a little water. 

Once the apples start to soften, stir in your cinnamon and cook until you reach the consistency of apple pie filling.

Fill your apple “cups” with the Cheesecake filling so that it is level.

Top with  small spoonful of cooked apple, a sprinkle of chopped pecans and a drizzle of caramel sauce.

Enjoy!