Apple Chimicheesecake Recipes

APPLE CHIMICHEESECAKE RECIPE

Steps:

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

APPLEBEE'S CHIMICHEESECAKE

Steps:

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

CINNAMON APPLE CHEESECAKE

Steps:

• Preheat oven to 325°. In a bowl, beat butter, brown sugar and cinnamon until blended. Beat in flour, oats and walnuts until well blended. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Place on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until fluffy. Gradually beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until blended (mixture will be thin). Pour into crust. Return pan to baking sheet. , Bake until center is almost set, 40-45 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., To serve, in a large skillet, melt butter over medium heat; saute apples until crisp-tender, about 5 minutes. Cool slightly., For glaze, in a small saucepan, mix cornstarch, cinnamon and juice concentrate until smooth; bring to a boil. Reduce heat; cook and stir until thickened, about 1 minute. Add 1 tablespoon glaze to sauteed apples; toss to coat., Remove rim from springform pan. Top cheesecake with apples. Drizzle with glaze. Serve immediately or refrigerate until serving.

APPLEBEE'S APPLE CHIMI CHEESECAKE

Steps:

• Fold desired amount of apple pie filling into cheesecake filling.
• Warm tortillas slightly in microwave.
• Spoon cheesecake mixture into tortillas in a rectangular form offset from the middle.
• Fold sides in first, bottom, then roll. Ensure that it is sealed all the way around.
• Roll in wax paper and freeze.
• When ready to prepare remove fully frozen chimi cheesecakes from wax paper and fry in 350 degree oil for approximately 3-4 minutes.
• Remove from oil and allow to drain.
• Roll in cinnamon sugar.
• Cut in half at an angle.
• Serve in a puddle of caramel ice cream topping and a scoop of vanilla ice cream!