Serves: 8
Total Calories: 355
Filling:
Preheat oven to 350°. Combine all ingredients in a food processor and process until smooth. Transfer into a bowl. Cover and refrigerate.
Apples:
Core apples, being careful not to cut through all the way to the bottom. Spoon out core in sections and scoop out most, but not all of the flesh. Put apples in a baking dish and spoon 1 1/2–2 tablespoons of the Filling into each cavity. Pour enough warm water or cider into the dish to reach a level of 1/2–3/4 inch. Cover with foil and place the pan in the lower third of the oven and bake 30–40 minutes or until the apples are fork-tender. Remove from oven (the Filling will be soft). Serve warm, or for a traditional cheesecake consistency, refrigerate for at least 2 hours. If chilled, remove from refrigerator 1 hour before serving. Drizzle honey over apples and crumble cookies over top.
This Apple Bake Cheesecakes recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.
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