2 x 8 oz packages cream cheese, at room temperature
½ cup sugar
¼ + 2 tbsp flour
2 eggs, beaten
1 tspn vanilla
1 x 20 oz can cooked apples, very well drained
½ cup almond toffee bits
cinnamon sugar (½ cup sugar and 3 tbsp ground cinnamon, mixed well)
vanilla ice cream, to serve
caramel topping, to serve
Preparation & Cooking Instructions
Beat cream cheese until fluffy; add sugar and eggs, beat again.
Add vanilla and mix well. Fold toffee bits and apple pieces in cheese mixture.
On tortilla shell place a serving in the middle, about 2½" 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 chimicheese cake and fry until slightly golden while
carefully turning on each side.
Remove from oil and drain.
Heat oven to 350°F and place chimicheese cake on cookie sheet and bake
for 20 - 25 minutes.
Remove from oven and liberally sprinkle with cinnamon sugar.
Serve chimicheese cakes slightly warm with vanilla ice cream and caramel
topping.
