Apple Cheesecake Quesadillas
November 11, 2019 by Nicole Collins
We’re addressing two of my most recent cravings today.
Cinnamon sugar and cheesecake.
Talk about random!
I’ve told you guys over and over that I’ve been doing a lot of reading lately. In some of the books I’ve been reading, food has played an important role. And, we all know I’m totally on board for stories like that!
One of the books talked about how the heroine’s favorite midnight snack was cinnamon sugar toast. I’m drooling just thinking about it. In another book, I was telling the bestie that I had a cheesecake craving. And no sooner did I text that to her did I read a part about the hero in the book buying an apology cheesecake for his girl.
And, I’ve been thinking about both ever since!
I actually went to Aldi the day after I read that cheesecake part, bought a cheesecake sampler, made a cinnamon sugar mix, and rubbed it into the plain cheesecake in the sampler. And, of course, it was delicious!
But, today’s recipe is taking the whole cheesecake/cinnamon sugar thing to the next level.
Today, we’re making Apple Cheesecake Quesadillas!
First of all….omg these were amazing. A little messy. But, worth every dribble of cinnamon sugar sauce that landed on my fingers/chin/face/etc. This was probably more user error than anything. But still…
Let’s start with our cheesecake mix. This is so simple. We’re just going to sweeten a little softened cream cheese with white sugar and vanilla extract. Beat them so the ingredients are well incorporated, and done. I’ve told you many times before that I prefer to use whipped cream cheese, because I don’t need to wait for it to soften before I mix it with anything. But, you can totally use softened block cream cheese. Your choice.
For the apple mix, we just peel and dice up some apples; then let them cook on the stovetop for a few minutes with some brown and white sugar, cinnamon, nutmeg, and butter. The brown sugar in the mix helps the apples get nice and thick and saucy without having to add any extra thickening ingredients. So, we’re really keeping it simple and basic. I chose to use gala apples which are smaller and softer, so the cook time may change if you use a different breed of apple.
After we have our fillings done, we stuff, fold, and cook! The fillings are folded into a flour tortilla and toasted in butter until they’re perfectly golden and crisp. But you have to watch these. If you make more than one batch, the second batch will cook much faster than the first thanks to a screaming hot pan. So, don’t leave these babies unattended.
These are more than delicious as is, but you can also step up your game by serving these with a little drizzle of caramel sauce, a scoop of ice cream, or even a dusting of powdered sugar. There are options! However you serve them, your loved ones will certainly be begging you for more of the creamy, sweet, crispy, fall loving treat.
And I NEVER use the words fall and love in the same sentence.
Ok guys! Tell me all about the cravings that you shamelessly give in to so that I don’t feel so guilty over here.
‘Til then…let’s eat!
Apple Cheesecake Quesadillas
Serves: 4 Print
4 8-inch flour tortillas
4 oz (½ cup) whipped cream cheese
1 tbsp + 2 tbsp white sugar, divided
¼ tsp vanilla
4 gala apples, peeled and small diced
2 tbsp + 2 tbsp unsalted butter, divided
2 tbsp brown sugar
2 tsp ground cinnamon
¼ tsp ground nutmeg
2 tbsp water
pinch of salt
whipped cream, caramel sauce, ice cream, for serving
Melt 2 tbsp butter in a medium saucepan over medium heat. Add apples, 2 tbsp white sugar, brown sugar, cinnamon, nutmeg, salt, and water. Stir well to combine. Bring to a simmer, and simmer for 5-6 minutes, stirring occasionally, until the apples have softened and the mixture has thickened. Set aside to cool slightly.
Meanwhile, in a mixing bowl, add cream cheese, 1 tbsp white sugar, and vanilla. Beat with a hand mixer on medium speed until smooth and fully combined.
To one flour tortilla, spread about 2 tbsp of the cream cheese mix on one half of the tortilla. Top with ¼ of the cooked apples. Fold the other half of the tortilla over the filling, and press gently to secure the filling. Repeat with remaining tortillas.
Melt 1 tbsp butter in a large non stick skillet over medium high heat. Add quesadillas, and cook for 4-5 minutes until golden brown. Flip, and cook and additional 2-3 mins until golden brown. If you need to cook the quesadillas in 2 batches, add another tbsp butter to the pan, and repeat.
Cut quesadillas in to quarters, and serve with whipped cream, ice cream, or caramel drizzle, if desired.
*Keep in mind that these will cook faster and faster as the pan heats up, so keep an eye on these while they're cooking. Don't walk away! *I like to use whipped cream cheese, because I don't have to wait for it to soften. But, feel free to use block cream cheese that's been softened.
*Cooking time may vary if you use a different kind of apple. Gala apples are on the softer/smaller side, so 5-6 mins was all mine needed to soften. The goal is to get them fork tender.
*Make sure you dice your apple pretty small. We don't want big hunks of apple in our quesadillas.
*I suggest letting these cool for a few mins before you cut into them. These are GOOEY, and cutting them straight from the pan can get messy.