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Crunchy Cheesecake Tortilla

Crunchy Cheesecake Tortilla recipe
photo by:kraft
Imagine a rich, creamy cheesecake enveloped in a crunchy fried tortilla. Now imagine how impressed your family will be when they find out that you made it.
30 min
5 hr 40 min
12 servings
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What You Need

pkg.  (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
cup  sugar, divided
tsp.  vanilla
 flour tortillas (6-1/2 inch)
tsp.  ground cinnamon
cups  oil

Make It

HEAT oven to 325ºF.

LINE 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Beat Neufchatel, 1/2 cup sugar and vanilla with mixer until well blended. Add eggs; mix well. Pour into prepared pan.

BAKE 30 to 35 min. or until center is almost set. Cool completely. Refrigerate 1 hour.

USE foil handles to remove cheesecake from pan before cutting into 12 rectangles. Place 1 rectangle on center of each tortilla. Moisten edge of tortilla with water; fold 2 sides of tortilla over cheesecake, then firmly roll up starting at bottom edge to completely enclose cheesecake. Press edge of roll-up to secure. Place in single layer in shallow pan. Freeze 3 hours.

MIX remaining sugar and cinnamon on plate; set aside. Heat oil in medium saucepan to 350ºF. Add tortilla roll-ups, in batches; cook 3 to 4 min. or until golden brown. Drain on paper towels. Roll in cinnamon sugar mixture. Serve warm.

Kraft Kitchens Tips

Size Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Make Ahead
Cheesecake can be baked ahead of time. Cool, then store in tightly covered container in refrigerator up to 24 hours before using as directed.
Make Ahead
Filled tortillas can be stored, tightly wrapped, in freezer up to 1 month before frying as directed. No need to thaw first!
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