Apple Chimicheesecake Recipes

CARAMEL APPLE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with 1/4 cup pecans. Set remaining caramel mixture aside. , In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust., Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans., Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.,

CINNAMON APPLE CHEESECAKE

Steps:

• Preheat oven to 325°. In a bowl, beat butter, brown sugar and cinnamon until blended. Beat in flour, oats and walnuts until well blended. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Place on a baking sheet. Bake 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until fluffy. Gradually beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until blended (mixture will be thin). Pour into crust. Return pan to baking sheet. , Bake until center is almost set, 40-45 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., To serve, in a large skillet, melt butter over medium heat; saute apples until crisp-tender, about 5 minutes. Cool slightly., For glaze, in a small saucepan, mix cornstarch, cinnamon and juice concentrate until smooth; bring to a boil. Reduce heat; cook and stir until thickened, about 1 minute. Add 1 tablespoon glaze to sauteed apples; toss to coat., Remove rim from springform pan. Top cheesecake with apples. Drizzle with glaze. Serve immediately or refrigerate until serving.

APPLE CHIMICHEESECAKE RECIPE

Steps:

• 1. Beat cream cheese until fluffy; add sugar and eggs, then beat again. 2. Add vanilla extract and mix well. 3. Fold apple pieces into cheese mixture. 4. On tortilla, place a serving in the middle, about 2 1/2 inches from each side of shell. 5. Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. 6. When all shells have been stuffed and rolled, place in refrigerator; chill to set filling. 7. In deep fryer heat vegetable oil. 8. When ready, place chimicheesecake in oil and fry until slightly golden, while carefully turning on each side. 9. Remove from oil. 10. Preheat oven to 350 degrees. 11. Place chimicheesecake on cookie sheet and bake for 20-25 minutes. 12. Remove from oven and liberally sprinkle with cinnamon sugar mixture. 13. Serve cheesecake slightly warm with a scoop or ice cream and carmel topping drizzled on top.

CARAMEL APPLE CHEESECAKE

Steps:

• Preheat the over to 350 degrees. Reserve 3/4 cup of apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the LUCKY LEAF Apple Fruit Filling. Bake for 35 minutes, or until the center of the cake is set. Cool to room temperature.
• Mix the reserved LUCKY LEAF Apple Fruit Filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

APPLEBEE'S CHIMICHEESECAKE

Steps:

• Beat cream cheese until fluffy; add sugar and eggs, then beat again.
• Add vanilla extract and mix well.
• Fold toffee bits and apple pieces into cheese mixture.
• On tortilla, place a serving in the middle, about 2 1/2 inches from each side of shell.
• Tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese.
• When all shells have been stuffed and rolled, place in refrigerator; chill to set filling.
• In deep fryer heat vegetable oil.
• When ready, place chimicheesecake in oil and fry until slightly golden, while carefully turning on each side.
• Remove from oil.
• Preheat oven to 350 degrees.
• Place chimicheesecake on cookie sheet and bake for 20-25 minutes.
• Remove from oven and liberally sprinkle with cinnamon sugar mixture.
• Serve cheesecake slightly warm with a scoop of ice cream and carmel topping drizzled on top.

APPLEBEE'S APPLE CHIMI CHEESECAKE

Steps:

• Fold desired amount of apple pie filling into cheesecake filling.
• Warm tortillas slightly in microwave.
• Spoon cheesecake mixture into tortillas in a rectangular form offset from the middle.
• Fold sides in first, bottom, then roll. Ensure that it is sealed all the way around.
• Roll in wax paper and freeze.
• When ready to prepare remove fully frozen chimi cheesecakes from wax paper and fry in 350 degree oil for approximately 3-4 minutes.
• Remove from oil and allow to drain.
• Roll in cinnamon sugar.
• Cut in half at an angle.
• Serve in a puddle of caramel ice cream topping and a scoop of vanilla ice cream!

APPLE CHEESECAKE WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Reserve 3/4 cup of apple pie filling and set aside.
• Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth then add eggs and mix well. Pour over apple filling in crust.
• Bake at 350 degrees F (175 degrees C) for 35 minutes, or until center is set. Remove from oven and cool to room temperature.
• Mix reserved apple filling and caramel topping in a small saucepan. Heat for about 1 minute. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over. Decorate with pecan halves around edge. Sprinkle with chopped pecans. Chill until ready to serve.

APPLEBEE'S APPLE CHIMI CHEESECAKE RECIPE - (4/5)

Steps:

• Prepare cheesecake filling. Fold in desired amount of apple pie filling (recommend no more then equal to one-quarter of cheese cake mix). Warm tortilla slightly in microwave. Spatula mix onto tortilla in rectangle form, offset from the middle. Fold sides in first, bottom second, and roll to top. Ensure that it is sealed all the way around. Roll in wax paper and freeze. When ready to prepare/serve, remove fully frozen chimi and fry immediately in 350 degree oil for approximately three to four-minutes. Remove from oil allow to drain. Roll in cinnamon sugar. Cut in half on an angle. Serve in a puddle of caramel with a scoop of vanilla ice cream. This recipe yields 4 servings.