CHEESECAKE STUFFED BAKED APPLES

Step 1: Prepare the Apples
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Core the Apples:
Using an apple corer or a sharp knife, remove the core and seeds of the apples, leaving about ½-inch of the base intact so the filling doesn’t leak out.
Use a spoon to scoop out some of the apple’s flesh to create a larger cavity for the cheesecake filling. Be careful not to puncture the apple’s base.
Brush and Season the Apples:
Lightly brush the inside of the apples with lemon juice to prevent browning.
In a small bowl, mix together the melted butter, cinnamon, and brown sugar. Brush this mixture on the inside and outside of the apples for a caramelized flavor.
Step 2: Make the Cheesecake Filling
Combine Ingredients:
In a medium mixing bowl, beat the softened cream cheese until smooth.
Add the sour cream, sugar, vanilla extract, egg yolk, and a pinch of salt. Beat the mixture until it’s creamy and well-combined.
Fill the Apples:
Spoon the cheesecake mixture into the hollowed-out apples, filling each about ¾ of the way full to leave room for the topping.
Step 3: Prepare the Crumble Topping
Make the Crumble:
In a small bowl, mix together the flour, brown sugar, and cinnamon.
Add the cold butter cubes and use your fingers or a fork to crumble the mixture until it resembles coarse crumbs.