It’s the ultimate no-fuss autumn dessert celebrating the coveted flavor pairing of cheese and apple pie!
Cooking Time: 30 minutes
Yield: 5 apples
Preheat oven to 350°F.
Slice the tops off of the apples and scoop out the insides using a spoon or grapefruit cutter. Discard the core and seeds. Chop the tops of the apples and inside “meat” that was scooped out into small pieces and set aside in small bowl.
In a food processor or blender, blend together cream cheese, ¼ cup Frigo® Fresh Grated Parmesan Cheese, ¼ cup Frigo® Whole Milk Ricotta Cheese, and granulated white sugar until smooth. Mix in vanilla, egg, and apple pie spice until smooth. Fill each apple ¾ full with the cheesecake mixture.
Arrange filled apples on a baking sheet, staggering so apples are not touching. Bake for 25 minutes or until cheesecake filling is set. Transfer to a plate and place in the fridge until completely cooled.
While the cheesecake cools, prepare the caramel topping. In a medium sauté pan, warm syrup, and brown sugar over medium-high heat until brown sugar is dissolved and bubbling. Remove from heat and stir in the reserved chopped apples, granola, 2 tablespoons Frigo® Fresh Grated Parmesan Cheese, 1 teaspoon apple pie spice, and ¼ teaspoon ground cardamom (optional).
Serve apples topped with caramel topping and Frigo® Fresh Grated Parmesan Cheese. Enjoy!