• 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
• CINNAMON SUGAR:
• 1/2 cup sugar, and
• 3 tablespoons ground cinnamon, mixed very well
• vanilla ice cream
• caramel topping

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