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Apple Chimicheesecake

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Serves 12 | Prep Time 25 | Cook Time

Why I Love This Recipe

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

Ingredients You'll Need

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 carmel topping drizzled on top.

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