Recipe courtesy of Todd Alexander

Chef Toddzilla's Caramel-Apple Cheesecake Bombs

  • Level: Easy
  • Total: 3 hr 40 min (includes chilling time)
  • Active: 40 min
  • Yield: 4 servings
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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
  1. Preheat the oven to 350 degrees F.
  2. 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 minutes, and then refrigerate or freeze until firm, about 30 minutes.
  3. 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.
  4. 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.)
  5. 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.
  6. Heat the vegetable oil in a deep-fryer or large pot to 365 degrees F.
  7. 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.