Chop the tops of the apples off and scoop out the insides (don’t go all the way and cut the bottoms!), discarding the core and seeds. Place them upside down on paper towel to get rid of any juice excess.

Preheat oven to 350F. Line a baking sheet with baking or parchment paper and set aside.

In a medium bowl beat together the cream cheese and sugar until smooth. Mix in the vanilla and egg and mix until smooth.

Turn the apples back right side up and place them on the baking sheet. Using a teaspoon, fill each of the apples full with the cheesecake mixture.

Bake for 20-25 minutes until the cheesecake filling is set. Transfer to a plate and allow them to cool down for about 30 minutes before serving. If you’re not planning to serve them right away, you can place them in the fridge until you’re ready to eat.

Serve cheesecake stuffed baked apples at room temperature or chilled, topped with caramel sauce, some crushed graham cracker and chopped walnuts.