Happy Halloween you lovely ghouls and goblins!
Today I wanted to share a little sweetness with you that may have you backing away from that candy bowl. There is not much that is more “Autumn” than a baked apple, but I decided that I wanted to make things a little bit more decadent. Why not a luscious cheesecake baked inside of that baked apple? And, why not top the whole thing with the fabulous crunch of some candied almonds? Sounds good, right? Fruity, creamy and crunchy….this dessert turned out so well that I just have to share with you!
4 large apples (I used Fuji)
8 oz cream cheese, room temperature
1/3 cup brown sugar
Pinch of salt
1 teaspoons vanilla
1 large eggs
1/3 cup vanilla Greek yogurt
1/3 cup heavy whipping cream
1 cup of apple cider or orange juice for
1/2 cup of almonds, chopped
1 egg white
1/3 cup brown sugar
a splash of water
1 tsp of cinnamon
Start off by preparing your apples. I slice off the bottom of the apples to give them a sturdy base to sit on.
Next, core the apples. After the core is removed, I use a spoon to scrape out some more space for my cheesecake filling….gotta have room for the calories!!
To prepare the filling, I start by whipping the snot out of the cream cheese. Seriously, if you have a mixer, let it do it’s magic on the cheese for about 10 minutes. You want the cream cheese to develop a luscious, creamy texture.
During this process, go ahead and add your brown sugar. Yes, you can use granulated sugar here, but why? The added flavor from brown sugar screams autumn.
See what I mean about the whipped texture? Soft and fluffy.
Now add your greek yogurt and cream. Beat until well combined (about 2-3 minutes).
Last step is to add your eggs, beating well after each one is added.
Pour the cheesecake filling into your apples, and then rest them in a baking dish.
Use apple cider or orange juice to give your baking dish a bit of liquid before you start to bake.
Put your apples into a 325*F oven.
While your apples are baking, prep your almonds for the oven.
Add one egg white and a splash of water to moisten the almonds.
Mix in the brown sugar and cinnamon.
On a lined baking sheet (either silpat, parchment or tin foil), spread the nut mixture into an even layer and throw it into the oven with your apples.
After about 10 minutes, give them a stir.
Stir them and put them back into the oven. You will check them in about 5 more minutes. You are looking for them to dry up. When they are done, use a spatula to release the nuts from the lining and then let them cool. They will crisp up as they cool.
The apples should be done after about 45 minutes. You are looking for them to be soft and the cheesecake still a bit wiggly.
Time for patience. You have got to chill these cuties for an hour before you top them with the yummy nuts and serve.
I dare you to not get addicted!