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10 6-inch flour tortillas
16 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup flour, plus
2 tablespoons flour
2 eggs, beaten
1 teaspoon vanilla extract
1 (20 ounces) can cooked apples, very well drained (optional)
1/2 cup almond toffee bits
1/2 cup sugar
3 tablespoons ground cinnamon, mixed well
1/2 gallon vanilla ice cream
10 tablespoons caramel topping
Beat cream cheese until fluffy; add sugar and eggs, then beat again. Add vanilla extract and mix well. Fold toffee bits and apple pieces in cheese
mixture. On tortilla place a serving in the middle, about 2 1/2 inches from the side of shell. Tuck sides in slightly and roll shell to seal the filling and
hold in the cream cheese. When shells have been stuffed and rolled, place in refrigerator; chill to set filling. In deep fryer heat vegetable oil. When
ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. Remove from oil and drain. Preheat oven to 350
degrees F. Place chimicheesecake on cookie sheet and bake for 20 to 25 minutes. Meanwhile, mix sugar and cinnamon together. Remove from
oven and liberally sprinkle with cinnamon sugar. Serve cheesecakes slightly warm with vanilla ice cream and caramel topping.
16 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup flour, plus
2 tablespoons flour
2 eggs, beaten
1 teaspoon vanilla extract
1 (20 ounces) can cooked apples, very well drained (optional)
1/2 cup almond toffee bits
1/2 cup sugar
3 tablespoons ground cinnamon, mixed well
1/2 gallon vanilla ice cream
10 tablespoons caramel topping
Beat cream cheese until fluffy; add sugar and eggs, then beat again. Add vanilla extract and mix well. Fold toffee bits and apple pieces in cheese
mixture. On tortilla place a serving in the middle, about 2 1/2 inches from the side of shell. Tuck sides in slightly and roll shell to seal the filling and
hold in the cream cheese. When shells have been stuffed and rolled, place in refrigerator; chill to set filling. In deep fryer heat vegetable oil. When
ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. Remove from oil and drain. Preheat oven to 350
degrees F. Place chimicheesecake on cookie sheet and bake for 20 to 25 minutes. Meanwhile, mix sugar and cinnamon together. Remove from
oven and liberally sprinkle with cinnamon sugar. Serve cheesecakes slightly warm with vanilla ice cream and caramel topping.
