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Chimicheesecake


Bronze Recipe Medal for All Time! 52 Recipes

Ingredients

  • 10 to 12 (6 1/2-inch) flour tortillas
  • 16 ounces cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup plus 2 tablespoons flour
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  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 (20 ounce) can cooked apples, very well drained
  • 1/2 cup almond toffee bits
  • Cinnamon sugar (1/2 cup sugar and 3 tablespoons ground cinnamon, mixed well)
  • Vanilla ice cream
  • Caramel topping

Directions

Beat cream cheese until fluffy; add sugar and eggs, then beat again. Add vanilla extract and mix well. Fold toffee bits and apple pieces in cheese mixture. On tortilla place a serving in the middle, about 2 1/2 inches from the side of shell. Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. When shells have been stuffed and rolled, place in refrigerator; chill to set filling.

In deep fryer heat vegetable oil. When ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. Remove from oil and drain.

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Preheat oven to 350 degrees F. Place chimicheesecake on cookie sheet and bake for 20 to 25 minutes. Remove from oven and liberally sprinkle with cinnamon sugar. Serve cheesecakes slightly warm with vanilla ice cream and caramel topping. Makes 12 to 14 servings.

By Christi from Paducah, KY

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By Polly Hunt (Guest Post)
October 7, 20060 found this helpful

I love this at Applebee's. only one question. Is it deep fry OR bake, or deep fry and THEN bake?

 
By Enter your name. (Guest Post)
October 9, 20060 found this helpful

My Chef would make these after work...but I never seen how he made them! Thank You Christi... now I can make these here at home.

 

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