Apple Chimicheesecake Recipe

Name: Apple Chimicheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 6 1/2-inch flour tortillas; 16 oz (448 grm). cream cheese, at room temperature; 1/2 cup (125 ml) granulated sugar; 1/4 cup (60 ml) flour PLUS; 2 tbsp (30 ml) flour; 2 eggs, beaten; 1 tsp (5 ml) vanilla extract; 1 20 oz (560 grm). can cooked apples, very well drained; 1/2 cup (125 ml) almond toffee bits; 1/2 cup (125 ml) sugar; 3 tbsp (45 ml) ground cinnamon; vanilla ice cream; Caramel topping

Servings: persons

12 6 1/2-inch flour tortillas
16 oz (448 grm). cream cheese, at room temperature
1/2 cup (125 ml) granulated sugar
1/4 cup (60 ml) flour PLUS
2 tbsp (30 ml) flour
2 eggs, beaten
1 tsp (5 ml) vanilla extract
1 20 oz (560 grm). can cooked apples, very well drained
1/2 cup (125 ml) almond toffee bits
1/2 cup (125 ml) sugar
3 tbsp (45 ml) ground cinnamon
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 in cheese mixture.
4
On tortilla place a serving in the middle, about 2 1/2 inches from the side of shell.
5
Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese.
6
When shells have been stuffed and rolled, place in refrigerator; chill to set filling.
7
In deep fryer heat vegetable oil.
8
When oil is ready, place chimicheesecake and fry until slightly golden while carefully turning on each side.
9
Remove from oil and drain.
10
Preheat oven to 350 degrees (175 C.).
11
Place chimicheesecake on cookie sheet and bake for 20 to 25 minutes.
12
Remove from oven and liberally sprinkle with cinnamon sugar (which have been mixed together).
13
Serve cheesecakes slightly warm with vanilla ice cream and caramel topping.

2018

kcal

Calories

Fat

314

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 6 1/2-inch flour tortillas, 16 oz (448 grm). cream cheese, at room temperature, 1/2 cup (125 ml) granulated sugar, 1/4 cup (60 ml) flour PLUS, and more.

Yes, Apple Chimicheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple Chimicheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions