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.
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 :)
Nov 16, 2010
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!!
Sep 30, 2006
it calls for flour but never tells you what to do with it????
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