Description
Tender apple shells cradle a smooth, tangy cheesecake center, mingling warm cinnamon, buttery oats, and a hint of lemon zest in every bite.
Ingredients
- 4 medium apples
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 2 tablespoons rolled oats
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
- Slice the top off each apple and use a corer or spoon to remove the core and seeds, creating a cavity.
- In a mixing bowl whisk together cream cheese, granulated sugar, egg, vanilla extract, lemon zest, and cinnamon until smooth.
- Stir in brown sugar, rolled oats, and melted butter to the cream cheese mixture.
- Spoon the cheesecake filling into the cavity of each apple, mounding slightly on top.
- Place the stuffed apples in the prepared baking dish and bake for 25-30 minutes until apples are tender and filling is set.
- Remove from the oven and allow the apples to cool slightly before serving.
Notes
- For extra crunch stir chopped pecans or walnuts into the filling.
- Leftover baked apples can be stored in an airtight container in the refrigerator for up to two days.
- Drizzle with caramel sauce or honey for added sweetness before serving.
- Use gluten-free oats to make this recipe suitable for gluten-free diets.