Apple Cheesecake Quesadilla Recipes

APPLE CHEESECAKE BREAKFAST QUESADILLA RECIPE - (4.3/5)

Steps:

• Heat a griddle or pan to medium heat. Mix cream cheese, sugar, vanilla, and cinnamon with a hand mixer until smooth and creamy. Spread over 1/2 of the tortilla, and fold the other 1/2 of the tortilla over. Cook the quesadilla in the pan until golden on both sides. Brush both sides of hot quesadilla with butter and sprinkle with cinnamon & sugar mixture.

CARAMEL APPLE CHEESECAKE QUESADILLAS

Steps:

• Place cream cheese in a microwave safe bowl and microwave in 10 second intervals until softened. Stir in brown sugar, cinnamon, and a pinch of Kosher salt.
• Spread 1/4 of the cheesecake mixture on half of each wrap. Top with apple slices, and sprinkle with cinnamon sugar. Fold over each wrap, spray the outside of your quesadilla lightly with nonstick cooking spray, and sprinkle with cinnamon sugar. This will give you a golden brown caramelized crust for your quesadillas!
• Heat a large skillet over medium/medium-high heat. Working one at a time, spray skillet with nonstick cooking spray and cook quesadillas for about 1 minute per side, until the exterior is golden brown and the goodness inside is all ooey gooey. Drizzle with caramel sauce and sprinkle with Kosher salt. Devour!

CINNAMON APPLE QUESADILLAS

Steps:

• Heat a large skillet over medium-low heat. Cook apple, corn syrup, honey, maple syrup, ground cinnamon, and brown sugar in hot skillet, stirring every few minutes, until apples are slightly softened and caramelized, 8 to 10 minutes. Transfer apple mixture to a bowl.
• Place 1 tortilla in the same skillet over medium-low heat; spread apple mixture on top of tortilla. Top with remaining tortilla. Cook until the bottom tortilla is golden brown, 1 to 3 minutes. Carefully flip the quesadilla and cook until the other tortilla is golden brown, 1 to 3 minutes more.

HAM, APPLE AND CHEESE QUESADILLA

Steps:

• Preheat the oven to 200 degrees F.
• Spray 4 of the tortillas with cooking spray (or brush with olive oil). Lay the oiled tortillas on a large cutting board oiled-side down. Brush with the mustard and sprinkle with about half of the cheese. Top each evenly with a thin layer of ham, onions and some pepper, and then finish with the remaining cheese.
• Brush the apple butter evenly on the remaining tortillas. Place one apple-butter tortilla on top of a ham-and-cheese tortilla (filling sides in), and firmly press the tortillas together to make a quesadilla.
• Heat a large nonstick skillet over medium heat. Lay a quesadilla oiled-side down in the pan and cook until golden brown and the cheese starts to melt, about 2 minutes. Spray the top of the quesadilla with cooking spray, turn and cook until the other side browns and the cheese is melted, 2 to 3 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining quesadillas.
• Cut the quesadillas into 4 wedges and arrange on plates. Toss the apples with lemon and juice and cinnamon to taste. Serve with the apple slices.

SPICED APPLE CHEESECAKE

Steps:

• Butter and line the base of a 23cm loose-bottomed cake tin. Whizz the biscuits to a rough crumb in a food processor, or put them in a sandwich bag and crush with a rolling pin. Tip the crumbs into a bowl with the melted butter, stem ginger and spices, and stir well. Press the mixture into the tin, pushing up the sides a little (putting your hand in a food bag makes this easier). Leave the base to set for 30 mins in the fridge.
• For the cheese layer, whisk all the ingredients together until smooth, then pour over the base. Chill in the fridge overnight.
• The next day, make the topping. Mix the cinnamon, ginger and mixed spice in a large bowl. Cut each apple into 12 wedges, then toss the wedges in the spice mixture. Heat the sugar and 4 tbsp water in a saucepan and bubble to a caramel. As soon as the sugar becomes a dark caramel, take off the heat and carefully toss through the apples. Pour in the brandy, and the whole lot will bubble and seize. Return the pan to the heat and simmer gently to re-dissolve the caramel and cook the apples in the syrup. Remove from the heat and set the apples aside to cool in the syrup.
• Ease the cheesecake out of the tin. Spoon the apples over the top with a slotted spoon. Serve the sticky brandy syrup on the side as a sauce.

SOPAPILLA CHEESECAKE PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
• Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
• Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
• Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

APPLE CHEESECAKE QUESADILLA

Steps:

• Using a fork in a small bowl cream the cream cheese, sugar, vanilla and cinnamon together.
• Either spread the cream cheese mixture on half of each tortilla or on all of 2 tortillas.
• Place a layer of apples and either fold over each tortilla or simply place a 2nd tortilla on top of the whole ones.
• Heat a fry pan or griddle. Melt just a little butter. Fry both sides of the tortillas until golden brown.
• Place on a plate and sprinkle with cinnamon and sugar. Cut and serve.
• If you want to stretch the recipe, spread the cream cheese mix thinner on the tortilla.