Description
A decadent fusion dessert that transforms classic cheesecake into a warm, crispy treat. These chimichangas feature a creamy cheesecake filling wrapped in flour tortillas, deep-fried to golden perfection, and coated in sweet cinnamon sugar for an irresistible dessert experience.
Ingredients
Scale
- For Cheesecake Chimichangas:
- 14 small 6″ flour tortillas
- 16 oz cream cheese, softened
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1 tbsp sour cream
- 1 cup oil for frying
- Strawberry jam or fresh strawberries for serving
- For Cinnamon Sugar Coating:
- 1/2 cup sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Prepare the Cheesecake Filling
- In a large bowl, beat the cream cheese until creamy and smooth. Add 1/4 cup of sugar, vanilla extract, and sour cream, then mix thoroughly until all ingredients are well combined and the mixture is silky smooth. This creates the rich cheesecake filling that will be the star of your chimichangas.
- Fill and Roll the Tortillas
- Place 2 heaping tablespoons of the cheesecake filling into the bottom half of each tortilla. Carefully roll up the tortilla, making sure to tuck in the sides as you roll to prevent any filling from leaking out during frying. This technique creates a secure pocket for the creamy filling.
- Secure and Fry
- Secure each rolled tortilla with a toothpick to keep it closed during frying. Heat oil in a skillet over medium-low heat until it reaches about 350°F. Carefully place the prepared chimichangas in the hot oil and deep-fry until they reach a beautiful golden brown color on each side, approximately 2-4 minutes. Work in batches to avoid overcrowding the pan.
- Apply Cinnamon Sugar Coating
- In a separate bowl, combine the sugar and ground cinnamon to create the coating mixture. As soon as you remove the chimichangas from the oil, while they’re still hot, immediately dip and roll them in the cinnamon sugar mixture until completely coated. The heat helps the sugar mixture adhere to the surface.
- Serve
- Remove the toothpicks and serve these delicious treats warm with fresh strawberries or strawberry jam for a perfect complement to the rich cheesecake filling.
Notes
- For best results, ensure the cream cheese is fully softened before mixing to avoid lumps in your filling.
- The oil temperature is crucial – too hot and the tortillas will burn before the filling warms through; too cool and they’ll absorb too much oil.
- These can be prepared ahead of time and refrigerated before frying, but allow them to come to room temperature for about 15 minutes before frying.
- Try different toppings like chocolate sauce, caramel, or mixed berry compote for variety.
- A light dusting of powdered sugar can be added after the cinnamon sugar coating for extra sweetness and presentation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Frying
- Cuisine: American-Mexican Fusion
Nutrition
- Serving Size: 1 chimichanga
- Calories: 220
- Sugar: 12g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg