1 tub of cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
optional: caramel sauce, pecans
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 2/3 full with the cheesecake mixture.
Place filled apples on a baking sheet (make sure they aren’t touching) and bake at 180 degrees 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 and pecans.
Source: creme de la crumb