Cheesecake-Stuffed Baked Apples

Ingredients

• 5 slices cinnamon-raisin bread, toasted
• 1 (8 ounce) package cream cheese, at room temperature
• 1 medium egg
• 1 cup chopped pecans, divided
• 3 tablespoons light brown sugar, divided
• 3 tablespoons butter or margarine, at room temperature
• 6 medium apples, preferably Gala
• 1 cup apple juice
• 1/4 cup honey

Directions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   In food processor process raisin bread until medium-coarse crumbs form. In bowl combine 1-cup crumbs, cream cheese, egg, 1/2-cup pecans and 2 tablespoons sugar; reserve.

3. 3

   In separate bowl combine remaining crumbs, pecans and sugar with butter; reserve.

4. 4

   Cut top 1/4 of each apple. With knife remove apple cores (without removing bottom) With spoon or melon baller scoop some extra apple from hole in center to make slightly larger.

5. 5

   Fill each apple with cream cheese mixture, mounding on top. Press some of pecan-crumb mixture onto tops. Place apples in ungreased 13"x9" baking pan.

6. 6

   Stir together juice and honey; pour over apples and into pan. Cover with foil; bake until just tender; spooning juices over apples 2-3 times during baking time. Bake approximately 40-45 minutes. Cool at least 10 minutes before serving.

7. 7

   Meanwhile, in pot over high heat bring liquid from pan to boil. Cook until thickened, 3 minutes approximately Serve apples with syrup.