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
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 carmel topping drizzled on top.
Pairs Well With
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 food.com.