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Applebee's Chimi Cheesecake

recipe at a glance
Rating: 5/5
2 reviews
1 comment

ready in: 1-2 hrs
serves/makes:   10

recipe id: 8822
cook method: oven, deep fryer

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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

Cinnamon sugar

1/2 cup sugar
3 tablespoons ground cinnamon, mixed well
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 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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456 calories, 21 grams fat, 59 grams carbohydrates, 9 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
I have made these several times and I do use the flour even though the recipe never says when to put it in. I usually just as much as they say to use after mixing the cream cheese and all before adding the toffee bits and apples. The flour is a "binding agent" and if you do not use it you will end up with very runny chimis and the insides will all run out during the frying process. Also, I refrigerate the mixture itself for several hours BEFORE adding it to the tortillas. Refrigerating the tortillas makes them more brittle. After removing them from the oven I cover them in cinnamon sugar then allow each person to add the caramel and ice cream as they wish. I have had people just pick them up and eat them as is. This IS an absolute favorite every time I've made it :)

Guest at

REVIEW: 5 star recipe rating
I made this recipe and my whole family loved it. The only problem is that it calls for flour, but you don't use flour in the recipe at all. This recipe should be revised to take the flour out so that people don't get confused. Other than that, amazing recipe, and an amazing dessert!!

Guest at

Guest Foodie

it calls for flour but never tells you what to do with it????

Please note:
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.

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