Ingredients
For the Cheesecake Filling:
- 1/4 cup low-fat cream cheese softened
- 2 tablespoons plain Greek nonfat yogurt
- 2 tablespoons + 2 teaspoons granulated sugar
- 2 teaspoons egg white
- 1/4 teaspoon pure vanilla extract
For the Crumble:
- 1/4 cup old-fashioned oats
- 1 tablespoon brown sugar packed
- Dash of cinnamon
- 1 tablespoon butter melted
For the Apples:
- 2 large apples
- 4 teaspoons brown sugar
- Dash of cinnamon
- Pure maple syrup for drizzling
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment paper. Set aside.
For the Cheesecake Filling:
- In a large bowl, beat together the cream cheese, yogurt, and granulated sugar until smooth.
- Add in the egg whites, and vanilla, and beat until well mixed. Set aside.
For the Oatmeal Crumble:
- In a small bowl, toss together the old-fashioned oats, brown sugar, and a pinch of cinnamon.
- Stir in the melted butter and mix until crumbly and evenly-coated.
For the Apples:
- Cut each apple in half and use a small knife or melon baller to cut a large hole in the center of each half, being careful to not go all the way through the bottom of the apple! Rub 1 teaspoon of brown sugar in each apple half, and sprinkle with a pinch of cinnamon.
- Place the apples onto the prepared baking sheet and divide the cheesecake filling evenly among each half, filling to the top.
- Divide the crumble topping evenly among the apples, pressing lightly so that it covers each half.
- Bake for 30 minutes, or until the filling just feels set.
- Remove the apples from the oven, and set the oven to broil. Drizzle some maple syrup over all the apples and broil for 2-3 minutes.
