• Preheat the oven to 350F degrees.
• Using a sharp knife and spoon, scoop out the core, seeds and most of the inside of the apple. A grapefruit spoon is the most helpful. Make sure to leave some fruit on the bottom and around the edges.

  Toss out the core, but reserve the remaining apple for the filling.

  Continue on until you’ve hollowed out all of the apples.
• Place them in a lightly greased glass baking dish. Set aside.

To make the filling:

• In the bowl of a stand mixer, beat together the cream cheese, caramel sauce, vanilla, 1 teaspoon cinnamon and egg until smooth and creamy.
• Chop up the reserved apples from the previous step into small pieces.
• Toss those into the cream cheese mixture. Then, stir for a few more seconds.
• Scoop the cream cheese mixture into each of the apples, filling them up to the top.

  Side note: If you have any extra filling, pour it into a small, oven proof ramekin, place it in a glass baking dish, add about ½ an inch of water around the ramekin, and then bake it alongside the apples.
• Place in the oven and bake for 30 minutes.
• Mix up the graham cracker crumbs, melted butter and ¼ teaspoon cinnamon in a small bowl.
• After the apples have baked for 30 minutes, remove them from the oven.
• Sprinkle graham cracker topping on each.
• Place them back in the oven for another 20-30 minutes, or until set.
• Place the apples in the fridge for at least 2-3 hours to allow them to fully cool and set. These can also be made and stored in the fridge up to 24 hours in advance.
• Serve with a drizzle of caramel sauce.