Applebee's Chimi Cheesecake
ready in: 1-2 hrs
recipe id: 8822
cook method: oven, deep fryer
12 (6 1/2-inch) flour tortillas
2 packages (8 ounce size) cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup flour PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons flour
2 eggs, beaten
1 teaspoon vanilla extract
1 can (20 ounce size) cooked apples, very well drained
1/2 cup almond toffee bits
1/2 cup sugar
3 tablespoons ground cinnamon, mixed well
vanilla ice cream
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.
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.
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This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.