It’s November already, so it’s the perfect time to make Blackstone Apple Cheesecake Quesadillas.
The day I made these it was still around 80°F, so it didn’t feel very autumnal—but that’s okay. This dessert works anytime you want a warm, sweet treat.
For the cheesecake filling you have two easy options: use a refrigerated tub of prepared cheesecake filling, or prepare a no-bake cheesecake mix according to package directions and omit the crust.
How to make Blackstone Apple Cheesecake Quesadillas
Start by dicing 2 Honeycrisp apples, leaving the skin on. Prepare your cheesecake filling if needed and place 3 tablespoons of brown sugar and 1/2 teaspoon cinnamon in a small bowl for later.
Arrange the apples, prepared cheesecake filling, 3 large burrito-size flour tortillas, and the butter on a tray, then move to your Blackstone griddle or another flat top grill.
Preheat the griddle to medium. Add the diced apples and cook them for about 4 minutes, stirring occasionally so they cook evenly.
After the first cook, add 4 tablespoons of butter, 3 tablespoons brown sugar, and a little ground cinnamon to the apples. Continue cooking for another 4 minutes, stirring a few times until the apples are tender and coated in the caramel-like mixture.
Once the apples are perfectly cooked, remove them from the griddle. Scrape the surface clean and reduce heat to medium-low.
While the griddle cools slightly, spread the cheesecake filling evenly on one side of each tortilla.
Add a bit of butter to the griddle and, once melted, place the tortillas cheesecake-side up on the surface.
Spoon the cooked apples onto one half of each tortilla.
Fold the other side of the tortilla over the apples using a spatula to create a half-moon quesadilla.
Cook each quesadilla about 2–3 minutes per side, or until the tortilla is golden and crisp to your liking. Remove and let them cool slightly so the filling sets.
Top Blackstone Apple Cheesecake Quesadillas with caramel and whipped cream for the ultimate experience
Finish each quesadilla with a drizzle of caramel sauce and a dollop of whipped cream for an indulgent touch. These are best served warm with forks and napkins on hand.
If you have leftovers, the quesadillas reheat well. Hold off on adding caramel or whipped cream until you’re ready to serve the portions you’ll eat right away.
If you like Blackstone Apple Cheesecake Quesadillas, you might also like these griddle recipes…
Blackstone Jalapeno Cheddar Cornbread
Blackstone Hoisin Peanut Egg Roll Bowls
Blackstone Creamy Parmesan Corn and Zucchini
Blackstone Nashville Hot Chicken Bites
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Blackstone Apple Cheesecake Quesadillas
Cheri Renee
Equipment
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Flat top grill or griddle
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Blackstone griddle (optional)
Ingredients
- 2 Honeycrisp apples diced, skin on
- 5 tablespoons butter
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 2 cups cheesecake filling (refrigerated tub or prepared no-bake mix)
- 3 large burrito-size flour tortillas
- caramel sauce and whipped cream, for serving
Instructions
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Preheat griddle to medium. Place the diced apples on the griddle and cook for about 4 minutes, stirring occasionally.
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Add 4 tablespoons of butter, the brown sugar, and the cinnamon to the apples. Cook for another 4 minutes, stirring with spatulas until the apples are tender and coated. Remove the apples, scrape the griddle clean, and reduce heat to medium-low.
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Lay the tortillas flat and spread cheesecake filling evenly on one side of each.
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Add the remaining butter to the griddle. Once melted, place the tortillas cheesecake-side up. Spoon the cooked apples onto one half of each tortilla, then fold the opposite side over the apples with a spatula.
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Cook each quesadilla 2–3 minutes per side, until the tortilla is golden and crisp. Serve warm topped with caramel sauce and whipped cream.
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