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