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| Applebee's Chimicheese Cake |
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| 10 - 12 |
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flour tortilla shells, 6½" diameter |
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| 2 x 8 oz |
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packages cream cheese, at room temperature |
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| ½ cup |
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sugar |
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| ¼ |
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+ 2 tbsp flour |
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| 2 |
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eggs, beaten |
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| 1 tsp |
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vanilla |
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| 1 x 20 oz |
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can cooked apples, very well drained |
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| ½ cup |
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almond toffee bits |
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cinnamon sugar ( ½ cup sugar and 3 tbsp ground cinnamon, mixed well) |
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vanilla ice cream, to serve |
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caramel topping, to serve |
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| 1 |
Beat cream cheese until fluffy; add sugar and eggs, beat again. |
| 2 |
Add vanilla and mix well. Fold toffee bits and apple pieces in cheese mixture. |
| 3 |
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. |
| 4 |
When shells have been stuffed and rolled, place in refrigerator; chill to set filling. |
| 5 |
In deep fryer heat vegetable oil. |
| 6 |
When ready, place chimicheese cake and fry until slightly golden while carefully turning on each side. |
| 7 |
Remove from oil and drain. |
| 8 |
Heat oven to 350°F and place chimicheese cake on cookie sheet and bake for 20 - 25 minutes. |
| 9 |
Remove from oven and liberally sprinkle with cinnamon sugar. |
| 10 |
Serve chimicheese cakes slightly warm with vanilla ice cream and caramel topping. |
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| Recipe Type |
| Copycat |
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