Cheesecake Chimichangas (Printer-Friendly)
Creamy cheesecake wrapped in tortillas, fried golden and tossed in cinnamon sugar. Crispy outside, luscious inside.
# What You'll Need:
→ Cheesecake Filling
01 - 8 oz cream cheese, softened to room temperature
02 - ⅓ cup granulated sugar
03 - ½ cup heavy cream
04 - 1 tsp vanilla extract
→ Chimichanga Assembly
05 - 6 flour tortillas (8 inch)
06 - 2 tbsp unsalted butter, melted
07 - ¼ cup granulated sugar
08 - 1 tsp ground cinnamon
09 - Vegetable oil for frying (about 2 cups, as needed)
→ Optional Garnishes
10 - Fresh berries
11 - Chocolate or caramel sauce
# How to Make It:
01 - In a mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy, scraping down the sides as needed.
02 - Pour in the heavy cream and vanilla extract, then continue mixing until the filling becomes light, fluffy, and fully incorporated.
03 - Lay a flour tortilla flat on a clean surface. Spread approximately 3 tablespoons of the cheesecake filling across the lower third, leaving a ¾ inch border on all edges.
04 - Fold in both sides of the tortilla, then roll it up tightly from the bottom like a burrito, completely enclosing the filling. Repeat with the remaining tortillas and filling.
05 - Pour vegetable oil into a deep skillet or saucepan to a depth of about 1 inch. Heat over medium heat until the oil reaches 350°F.
06 - Carefully place the chimichangas into the hot oil in batches, seam side down first. Fry for 2 to 3 minutes per side until golden brown and crisp.
07 - Remove the fried chimichangas from the oil using tongs or a slotted spoon and drain briefly on paper towels.
08 - Combine the ¼ cup sugar and ground cinnamon in a shallow dish. Brush each warm chimichanga with melted butter, then roll in the cinnamon sugar mixture until evenly coated.
09 - Serve immediately while warm, optionally garnished with fresh berries and a drizzle of chocolate or caramel sauce.
# Expert Advice:
01 -
- Creamy cheesecake filling meets a crackly fried shell and somehow it works even better than either one alone.
- The whole thing comes together with basic fridge and pantry staples in under half an hour.
02 -
- If the filling is too runny your chimichangas will burst open in the oil, so whip the cream cheese mixture until it is thick and pipeable.
- Frying seam side down first seals the tortilla shut and prevents the whole thing from unraveling.
03 -
- Chill the rolled chimichangas for ten minutes before frying and they hold their shape much better in the oil.
- Dust the cinnamon sugar on while the chimichangas are still warm but not hot, because the butter needs to be tacky enough to grab the coating without melting it off.