Recipe: Banana Caramel Xango (Chan'Go) Copycat, Crunchy Cheesecake Tortilla, Deep-Fried

BANANA CARAMEL XANGO (chan'go) (click here)
Copycat recipe with photos
Source: Get off your but.. and bake, 9/24/2010

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CRUNCHY CHEESECAKE TORTILLA
Source: Kraft
Makes: 12 servings

2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
3/4 cup sugar, divided use
1/2 tsp. vanilla
2 eggs
12 flour tortillas (6 1/2 inch)
2 tsp. ground cinnamon
3 cups oil

Heat oven to 325 degrees F.

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 350 degrees F. 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.

TO 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.

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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DEEP-FRIED CHEESECAKE SPRING ROLL WRAPPER
Source: Steve_G / Food.com

"Pulled off the internet for a discussion board request for tortilla wrapped cheesecake. Never tried this one, but I don't see any reason that the spring roll wrapper can't be replaced with a tortilla with some adjustments to the size of the cake slices."

1 prepared cheesecake ( homemade or store bought)
30 egg roll wraps ( available in Asian and large supermarkets, I don't see why tortilla's wouldn't work here)
1 egg wash ( whisk 1 egg with 1 cup of milk)
vegetable oil, as needed
cinnamon sugar, as needed*

Cut already-baked cheesecake into uniform pieces approximately 1-by-3 inches in size. One large cheesecake will produce about 30 slices for deep frying.

Lightly moisten each spring roll wrapper with the egg wash. Blot off excess egg wash with paper towel.

Place each piece of cheesecake in the middle of a wrapper. Fold top of wrapper down over the cheesecake, and both sides toward the middle. Roll each piece of cheesecake toward you until it is completely rolled up. Give this "egg roll" a gentle squeeze to make sure the dough is sealed completely.

Using a deep frying pan, heat at least 3 inches of oil to 365 degrees F. Dip the corner of one "egg roll" in the heated oil. If the oil sizzles, it is ready. If not, heat the oil a little longer. When the oil is ready, gently release "egg rolls" into the oil and allow to brown lightly, approximately 10 seconds. Using tongs, remove the golden-brown "egg rolls" from the oil.

Place each "egg roll" in a bowl of cinnamon sugar and coat well. Place deep-fried slices of cheesecake on paper towels to cool slightly before serving. (I'd use a rack).

Caution: These will be very hot. Allow to cool at least 5 minutes before serving. They can be enjoyed warm or cold.

*Cinnamon sugar can be made by mixing 2 cups of sugar with 4 teaspoons of ground cinnamon.