• Cooking Time:
  • Servings: 12
  • Preparation Time: 25


  • 10 -12 flour tortillas (6 1/2 inch)
  • 16 ounces cream cheese, at room temperature
  • 1/2 cup sugar
  • 6 tablespoons flour
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 (20 ounce) can cooked apples, drained very well
  • 1/2 cup almond toffee pieces
  • 1/2 cup sugar, and
  • 3 tablespoons ground cinnamon, mixed very well
  • vanilla ice cream
  • caramel topping


  • 1 Beat cream cheese until fluffy; add sugar and eggs, then beat again.
  • 2 Add vanilla extract and mix well.
  • 3 Fold toffee bits and apple pieces into cheese mixture.
  • 4 On tortilla, place a serving in the middle, about 2 1/2 inches from each side of shell.
  • 5 Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese.
  • 6 When all shells have been stuffed and rolled, place in refrigerator; chill to set filling.
  • 7 In deep fryer heat vegetable oil.
  • 8 When ready, place chimicheesecake in oil and fry until slightly golden, while carefully turning on each side.
  • 9 Remove from oil.
  • 10 Preheat oven to 350 degrees.
  • 11 Place chimicheesecake on cookie sheet and bake for 20-25 minutes.
  • 12 Remove from oven and liberally sprinkle with cinnamon sugar mixture.
  • 13 Serve cheesecake slightly warm with a scoop of ice cream and caramel topping drizzled on top.


Desert Chimichanga!

We used to get this desert at Applebees all the time and they stopped making it a few years ago! I found the recipe for it on

Categories: Cheesecake  Dessert  Misc. Dessert 

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