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- 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
- 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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