Cheesecake Taco
Source of Recipe
posted to recipecircus by Ritter Woman, from Joanne
List of Ingredients
10 Tortilla Flour Shells 6 1/2" diameter (10 to 12)
2 Packages Cream Cheese (room temperature) (8 oz)
1/2 C. Sugar
1/4 + 2 Tbsp. Flour
2 Eggs (beaten)
1 tsp. Vanilla
1 Can Cooked Apples (drained very well press apples gently if needed, measured about 1 cup)
1/2 C. Almond Toffee Bits
Cinnamon Sugar (1/2 cup sugar and 3 Tbs. mixed well)
ground cinnamon
Vanilla Ice Cream
Caramel Topping Recipe
Beat cream cheese until fluffy, add sugar and eggs, beat again. In cream cheese mixture add vanilla, mix well. Fold toffee bits and apple pieces in cheese mixture.
On tortilla shell place a serving the middle, about 2 1/2 inches 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 and when ready place chimichunca and fry until slightly golden on each side and carefully turning to fry the other side. Remove from oil and drain. Heat oven to 350 degrees and place chimicheesecake on cookie sheet and bake for 20 - 25 minutes.
Remove from oven and liberally sprinkle with cinnamon sugar. Serve cheesecakes slightly warm with vanilla ice cream and caramel topping.
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