Cheesecake Chimichangas Cinnamon Sugar Delights (Print View)

Golden tortillas filled with smooth cheesecake, fried until crisp and coated in sweet cinnamon sugar for the perfect dessert.

# Ingredient List:

→ Cheesecake Filling

01 - 8 oz cream cheese, softened
02 - 1/4 cup granulated sugar
03 - 1/2 tsp vanilla extract
04 - 1/4 cup sour cream

→ Chimichanga Assembly

05 - 8 small (8-inch) flour tortillas
06 - 1 cup fresh strawberries or mixed berries, diced (optional)

→ For Frying

07 - Vegetable oil, for frying (about 2 cups)

→ Cinnamon Sugar Coating

08 - 1/2 cup granulated sugar
09 - 2 tsp ground cinnamon
10 - 2 tbsp unsalted butter, melted

# How to Make:

01 - In a medium bowl, beat the cream cheese, sugar, vanilla, and sour cream until smooth and creamy.
02 - Lay out the tortillas. Spoon about 2 tablespoons of the cheesecake filling onto the lower third of each tortilla. Add a tablespoon of berries if using.
03 - Fold in the sides and tightly roll up each tortilla to enclose the filling, forming a burrito shape. Secure with toothpicks if needed.
04 - In a deep skillet or saucepan, heat vegetable oil to 350°F.
05 - Fry the chimichangas in batches, seam side down, for 2–3 minutes per side or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
06 - Brush each chimichanga with melted butter while still warm.
07 - Combine the cinnamon and sugar in a shallow dish. Roll the warm chimichangas in the cinnamon sugar mixture to coat evenly.
08 - Serve warm, optionally with whipped cream, extra berries, or chocolate sauce.

# Expert Advice:

01 -
  • The crispy outside gives way to impossibly creamy cheesecake filling that feels like a warm hug
  • They come together in under 40 minutes but taste like something from a fancy restaurant dessert menu
02 -
  • Hot oil splatters dramatically when water hits it, so pat your berries dry before adding them to the filling
  • The filling expands slightly when frying, so do not overstuff or you will have a messy situation on your hands
03 -
  • Use a candy thermometer to maintain your oil temperature, otherwise you will end up with soggy or burnt chimichangas
  • Let the fried chimichangas cool for just 2 minutes before coating so the sugar does not melt completely

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