Pumpkin spice cheesecake-stuffed baked apples
Tender baked apples are filled with a rich, creamy cheesecake batter flavored with maple syrup and pumpkin pie spice for the ultimate autumn treat. Honeycrisp apples work particularly well here, as they hold their shape after baking (even better than Granny Smiths) and offer a concentrated apple cider–like flavor once cooked. Use a melon baller to easily hollow out the apples; you can snack on the innards as you work. These are delicious warm or chilled and can be made a day or two in advance. If serving chilled, allow them to stand at room temperature for 15 to 30 minutes for optimal flavor.
4 large, Honeycrisp variety, about 8 oz each
Plain fat free Greek yogurt
Low fat cream cheese
3 oz, softened
Pumpkin pie spice
½ tsp, plus more for garnish
1 large egg(s)
Fat free whipped topping
- Preheat oven to 350°F. Cut off a ¼- to ½-inch slice from top of each apple. Scoop out apple flesh and core with a melon baller to leave a ¼-inch-thick shell. Discard core; reserve remaining apple flesh for another use. Arrange apples, cut side up, in an 8-inch square glass baking dish. Cover with plastic wrap; pierce once to vent. Microwave on High for 5 minutes. Carefully uncover dish.
- Combine yogurt, cream cheese, maple syrup, vanilla, and pumpkin pie spice in a medium bowl. Beat with an electric mixer at medium speed until smooth, about 1 minute. Add egg; beat until well blended, about 1 minute. Divide mixture evenly among microwaved apples in baking dish. Bake, uncovered, at 350°F until filling is set, about 20 minutes. Cool slightly if serving warm, or cool to room temperature and then cover and refrigerate if serving chilled.
- Just before serving, top each stuffed apple with 1 Tbsp whipped topping and dust lightly with pumpkin pie spice.
- Serving size: 1 filled apple and 1 Tbsp whipped topping