Cheesecake-Stuffed Baked Apples

• 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 3 tablespoons margarine, at room temperature
• 6 medium apples, preferably Gala
• 1 cup apple juice
• 1/4 cup honey

1. Preheat oven to 350 degrees F.
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. In separate bowl combine remaining crumbs, pecans and sugar with butter; reserve.
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. 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. 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. Meanwhile, in pot over high heat bring liquid from pan to boil. Cook until thickened, 3 minutes approximately Serve apples with syrup.

cinnamonraisin bread, cream cheese, egg, pecans, light brown sugar, butter, apples, apple juice, honey

Taken from www.food.com/recipe/cheesecake-stuffed-baked-apples-298208 (may not work)