Crunchy Cheesecake Tortilla – a delicious recipe with Cheese, sugar, vanilla, eggs, flour tortillas, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 325 degrees F.
2
Line 8-inch square pan with foil, with ends of foil extending over sides.
3
Spray with cooking spray.
4
Beat Neufchatel, 1/2 cup sugar and vanilla with mixer until well blended.
5
Add eggs; mix well.
6
Pour into prepared pan.
7
Bake 30 to 35 min.
8
or until center is almost set.
9
Cool completely.
10
Refrigerate 1 hour.
11
Use foil handles to remove cheesecake from pan before cutting into 12 rectangles.
12
Place 1 rectangle on center of each tortilla.
13
Moisten edge of tortilla with water; fold 2 sides of tortilla over cheesecake, then firmly roll up starting at bottom edge to completely enclose cheesecake.
14
Press edge of roll-up to secure.
15
Place in single layer in shallow pan.
16
Freeze 3 hours.
17
Mix remaining sugar and cinnamon on plate; set aside.
18
Heat oil in medium saucepan to 350 degrees F. Add tortilla roll-ups, in batches; cook 3 to 4 min.
19
or until golden brown.
20
Drain on paper towels.
21
Roll in cinnamon sugar mixture.
22
Serve warm.
3310
kcal
Calories
221
g
Fat
269
g
Carbs
62
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened, 3/4 cup sugar, divided, 1/2 tsp. vanilla, 2 eggs, and more.
Yes, Crunchy Cheesecake Tortilla 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.
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