Ingredients:

  • 4 large Honeycrisp or Braeburn apples
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 2 tbsp maple syrup
  • 4 oz low-fat cream cheese, softened
  • 1/4 cup non-fat Greek yogurt
  • 1 large egg yolk
  • 2 tbsp granulated monk fruit sweetener
  • 1/2 tsp pure vanilla bean paste
  • 2 tbsp rolled oats
  • 1 tbsp chopped pecans
  • 1 tsp cold butter, cubed

Instructions:

  1. Slice the top half inch off each apple.
  2. Use a melon baller to scoop out the core and seeds. Note: Leave about a half inch of flesh at the bottom to prevent leaks.
  3. Brush the inside of each apple with lemon juice and a drizzle of maple syrup.
  4. Dust the interior lightly with half of the ground cinnamon.
  5. In a medium bowl, whisk the softened cream cheese until perfectly smooth.
  6. Add the Greek yogurt, egg yolk, monk fruit, and vanilla bean paste.
  7. Stir until the mixture is glossy and no streaks of egg remain.
  8. Spoon the filling into the apple cavities, leaving a tiny bit of room at the top for expansion.
  9. Mix the oats, pecans, remaining cinnamon, and cold butter until crumbly.
  10. Sprinkle the topping over the cheesecake filling.
  11. Bake at 350°F for 35 minutes until the apple skin is wrinkled and the filling is set.