Chef Todzilla's Caramel-Apple Cheesecake Bombs

Recipe courtesy of Chef Toddzilla of Chef Todzilla's Mobile Cuisine, Roswell, New Mexico
Show: Pizza Masters Episode: Close Encounters of the Hungry Kind - New Mexico
TOTAL TIME: 3 hr 35 min
Prep: 10 min
Inactive Prep: 3 hr
Cook: 25 min
YIELD: 4 servings


  • 1 pound cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 2 large eggs
  • 2 tablespoons unsalted butter
  • 2 apples, peeled, cored and diced
  • 1 1/2 tablespoons ground cinnamon
  • Four 10-inch flour tortillas
  • 4 soft caramel candies, quartered
  • Vegetable oil, for deep frying
  • 3/4 cup store bought caramel sauce
    • Special equipment: a 9-inch springform pan; four 8-ouce ramekins
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      Preheat the oven to 350 degrees F.

      Using a hand mixer, beat the cream cheese and 3/4 cup sugar in a large bowl until light and fluffy. Add 1 egg and mix until just combined. Pour the batter into a 9-inch springform pan and bake 40 minutes. Cool at room temperature for 10 minute, and then refrigerate or freeze until firm, about 30 minutes.

      Melt the butter in a large skillet over medium heat. Add the apples, cinnamon and remaining 1/2 cup sugar. Cook, stirring occasionally, until the apples are tender; cool.

      Heat a griddle or large skillet over medium heat. Beat the remaining egg in a small bowl. Warm the tortillas on the griddle just until pliable, and then press them into four 8-ounce ramekins to make tortilla bowls. Put 4 caramel pieces, 1 heaping tablespoon of the apples and about 3 tablespoons of cheesecake into each tortilla bowl. (You will have some leftover cheesecake, which can be wrapped tightly and frozen for up to 2 weeks.)

      Brush the edges of the tortillas with the beaten egg and close, pressing to seal. Refrigerate the cheesecake bombs to firm up again, about 3 hours.

      Heat the vegetable oil in a deep fryer or large pot to 365 degrees F.

      Gently put the cheesecake bombs in the oil and fry until golden brown, about 2 minutes. Using tongs, remove the golden-brown bombs from the oil. Carefully blot away any excess oil with a paper towel. Put each bomb on a serving plate, drizzle with caramel sauce, and serve hot.


      This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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