Cheesecake Chimichangas Cinnamon Sugar (Printable)
Golden-fried tortillas with creamy cheesecake filling and cinnamon sugar coating create an irresistible sweet fusion dessert.
# What You'll Need:
→ Cheesecake Filling
01 - 8 oz cream cheese, softened to room temperature
02 - 1/4 cup granulated white sugar
03 - 1/2 teaspoon pure vanilla extract
04 - 1/4 cup sour cream, full fat recommended
→ Assembly Components
05 - 8 small 8-inch flour tortillas
06 - 1 cup fresh strawberries or mixed berries, diced into small pieces (optional)
→ Frying Essentials
07 - 2 cups vegetable oil for deep frying
→ Cinnamon Sugar Coating
08 - 1/2 cup granulated white sugar
09 - 2 teaspoons ground cinnamon
10 - 2 tablespoons unsalted butter, melted
# Directions:
01 - Using a hand mixer or whisk, beat the softened cream cheese, granulated sugar, vanilla extract, and sour cream in a medium bowl until completely smooth and creamy, approximately 2-3 minutes. Ensure no lumps remain.
02 - Arrange the flour tortillas on a clean work surface. Spoon approximately 2 tablespoons of the prepared cheesecake filling onto the lower third of each tortilla. If using berries, scatter 1 tablespoon evenly over the filling.
03 - Fold the left and right edges of each tortilla inward toward the center, approximately 1 inch. Roll the tortilla tightly from the bottom up, creating a compact burrito shape. Secure with toothpicks through the seam if necessary to prevent unrolling during frying.
04 - Pour vegetable oil into a deep skillet or heavy-bottomed saucepan to a depth of 2 inches. Heat over medium-high heat until the temperature reaches 350°F as measured by a kitchen thermometer.
05 - Carefully lower 3-4 chimichangas into the hot oil, seam side down. Fry for 2-3 minutes per side, turning once, until deep golden brown and crispy throughout. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil.
06 - Working quickly while the chimichangas are still warm, brush each fried pastry generously with the melted unsalted butter using a pastry brush. This helps the cinnamon sugar adhere to the surface.
07 - Combine the granulated sugar and ground cinnamon in a shallow bowl, mixing thoroughly to distribute the cinnamon evenly. Roll each buttered chimichanga in the mixture, pressing gently to ensure complete coverage on all sides.
08 - Arrange the finished chimichangas on a serving platter. Serve immediately while warm and crispy. Optional garnishes include whipped cream, additional fresh berries, or warm chocolate sauce for dipping.
# Expert Advice:
01 -
- That moment when crispy meets creamy and your brain does a little happy dance
- Faster than driving to a Mexican restaurant and way more impressive than handing someone a slice of plain cheesecake
02 -
- Hot sugar burns worse than hot oil—let them cool for literally two minutes before that first bite
- If the tortillas tear while rolling, overlap two tortillas or patch the spot with a small piece of another tortilla
03 -
- Use a digital thermometer for the oil—guessing temperature leads to sad, greasy results
- Work in small batches when frying to maintain oil temperature