Salted Caramel Apple Cheesecake Chimis

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Salted Caramel Apple Cheesecake Chimis Follow Me on Pinterest

With Cinco de Mayo coming up, I’ve been thinking a lot about Mexican food recipes. And when I say Mexican food, I mean “Mexican” food – the kind of food that you’d find in restaurants that give you sombreros for your birthday.  I worked as a waitress in a restaurant like that for about a  year and a half while I was in college. I loved the food, and I still miss it sometimes.

These salted caramel apple cheesecake chimis would have been perfectly at home on the menu there. They are stuffed with creamy cheesecake and juicy apple filling. The tortillas are crispy and buttery and cinnamon sugar-y, and the salted caramel sauce puts the whole dessert over the top. Seriously, these are soooooo good!!

Salted Caramel Apple Cheesecake Chimis
Apple Filling
  • 1 T. butter
  • 3 c. peeled and chopped apples
  • 2 T. granulated sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground allspice
Cheesecake filling
  • 8 oz. reduced-fat cream cheese, at room temperature
  • 1/3 c. granulated sugar
  • 2 T. all-purpose flour
  • 1/2 tsp. vanilla extract
Everything Else
  • 6 (soft taco sized) tortillas
  • 2 T. butter, melted, divided
  • 1 T. granulated sugar
  • 1 tsp. cinnamon
  • Salted caramel sauce
  1. Preheat oven to 350 F.
  2. For the apple filling, in a large skillet over medium-low heat, melt butter.
  3. Once the butter has melted, add chopped apples, sugar, and spices. Stir to combine.
  4. Continue to cook apples for about 10 minutes, or until apples are softened but still hold shape.
  5. For the cheesecake filling, beat together cream cheese, sugar, flour, and vanilla until well-combined.
  6. To assemble, lay tortillas flat.
  7. Divide cheesecake filling evenly among tortillas.
  8. Pour apples evenly over cheesecake filling.
  9. Brush 1 tablespoon of melted butter in the bottom of a casserole dish.
  10. Stir together 1 tablespoon granulated sugar and 1 teaspoon cinnamon together.
  11. Sprinkle half of the cinnamon sugar over butter in the dish.
  12. Roll up tortillas, and place them seam side down in buttered dish.
  13. Brush rolled up tortillas with remaining 1 tablespoon butter.
  14. Sprinkle with remaining cinnamon sugar.
  15. Bake for about 25 minutes or until tortillas are crisp.
  16. Generously drizzle with salted caramel sauce, and serve warm.




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    • kateheartseating says

      Thanks! I hope you enjoy them as much as we did! And thanks so much for the feature! That’s awesome!! =)

    • kateheartseating says

      You and me both! I hope on Pinterest once my kids are in bed, and I always end up hungry!! Thanks so much for hosting and for coming by! =)

    • kateheartseating says

      Thanks for coming by and for following along!! I love chimis, too! I don’t think you can really go wrong with Mexican food, though. =)

    • kateheartseating says

      Awesome! I love it when I already have all the ingredients! I hope you and your family enjoy them as much as we did!! =)

  1. says

    Oh this looks so tasty! Beautiful pic as always! Thanks for sharing on Show Me Your Plaid Monday’s!
    [email protected] Plaid and Paisley Kitchen recently posted…Striped Summer Fruit TartMy Profile

    • kateheartseating says

      Thanks! That’s so nice of your to say! And thanks so much for hosting your awesome link party each week!! =)

  2. says

    Pinned! I am just shy of drooling over here ;-) Thank you for sharing this delicious recipe at our ALL MY BLOGGY FRIENDS party !
    [email protected] A Blast recently posted…DIY Portable Fire FeatureMy Profile

    • kateheartseating says

      Thanks!! It’s funny that you say that because an eclair icebox cake has been on my list of desserts to try for a while now. =)

  3. says

    OMG…these look so good! They may need to become a Cinco de Mayo tradition around here:) Thanks for sharing, Lia

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