Zutaten für Applebee's Chimicheesecake
- 6-8 small flour tortillas
- 8 ounces cream cheese
- 3/4 cup granulated sugar
- Flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup diced apples
- 1/2 cup chopped toffee bits
- 1 teaspoon ground cinnamon
- 1 scoop vanilla ice cream
- Drizzle of caramel sauce
- 2 inches vegetable oil (for frying)
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Zubereitung von Applebee's Chimicheesecake
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 8 ounces of cream cheese until smooth and fluffy.
- Gradually add 1/2 cup granulated sugar and 2 large eggs, beating well after each addition.
- Stir in 1 teaspoon vanilla extract.
- Gently fold in 1/2 cup chopped toffee bits and 1/2 cup diced apples.
- Lay out 6-8 small flour tortillas. Place approximately 1/4 cup of the cheesecake filling in the center of each tortilla, about 2 1/2 inches from the edges.
- Fold in the sides of the tortilla, tucking them in slightly, then tightly roll to create a sealed cylinder.
- Refrigerate the rolled chimichurris for at least 30 minutes to allow the filling to set.
- While chimichurris chill, prepare your cinnamon sugar: In a small bowl, mix 1/4 cup granulated sugar with 1 teaspoon ground cinnamon.
- Heat about 2 inches of vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).
- Carefully fry the chimichurris in batches, turning frequently, until golden brown, about 2-3 minutes per side.
- Remove from oil and place on a wire rack to drain excess oil.
- Bake the fried chimichurris on a baking sheet for 20-25 minutes, or until heated through.
- Remove from oven and generously sprinkle with the cinnamon sugar mixture.
- Serve immediately, topped with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
93g
Fat
40g
Carbs
14g
