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Apple Chimicheesecake
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Recipe Information

  • 12 6 1/2-inch flour tortillas
  • 16 oz (448 grm). cream cheese, at room temperature
  • 1/2 cup (125 ml) granulated sugar
  • 1/4 cup (60 ml) flour PLUS
  • 2 tbsp (30 ml) flour
  • 2 eggs, beaten
  • 1 tsp (5 ml) vanilla extract
  • 1 20 oz (560 grm). can cooked apples, very well drained
  • 1/2 cup (125 ml) almond toffee bits
  • Cinnamon sugar:
  • 1/2 cup (125 ml) sugar
  • 3 tbsp (45 ml) ground cinnamon
  • Extras:
  • vanilla ice cream
  • Caramel topping
  • 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 oil is ready, place chimicheesecake and fry until slightly golden while carefully turning on each side.
  • Remove from oil and drain.
  • Preheat oven to 350 degrees (175 C.).
  • Place chimicheesecake on cookie sheet and bake for 20 to 25 minutes.
  • Remove from oven and liberally sprinkle with cinnamon sugar (which have been mixed together).
  • Serve cheesecakes slightly warm with vanilla ice cream and caramel topping.
courtesy of cdkitchen.com

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