Description
Delight in these Cherry Cheesecake Chimichangas, a crispy and indulgent dessert featuring creamy cheesecake filling and sweet cherry pie filling wrapped in a fried tortilla. Coated in cinnamon sugar, they offer a perfect balance of crunchy, creamy, and fruity flavors in every bite, making them an irresistible treat for any occasion.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Assembly
- 1 can cherry pie filling (about 21 oz)
- 6 large flour tortillas
Coating & Frying
- 1/2 cup granulated sugar (for coating)
- 1 tsp cinnamon (for coating)
- Oil for frying (about 2 cups, vegetable or canola oil recommended)
Instructions
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract together until the mixture is smooth and creamy, ensuring there are no lumps for a perfect cheesecake texture.
- Assemble Chimichangas: Lay out each large flour tortilla and spread about 2 tablespoons of the cheesecake mixture down the center. Then, spoon 2-3 tablespoons of cherry pie filling over the cheesecake layer. Fold the sides of each tortilla inward, then roll them up tightly to fully enclose the filling, preventing leakage during frying.
- Heat Oil for Frying: Pour enough oil into a large, deep skillet to submerge the chimichangas halfway, and heat over medium heat until the oil reaches approximately 350°F (175°C), or until a small drop of water sizzles on contact.
- Fry the Chimichangas: Carefully place each rolled chimichanga into the hot oil. Fry them for about 2-3 minutes per side, turning as needed, until they develop a golden brown and crispy exterior. Use tongs for safe handling.
- Coat in Cinnamon Sugar: While the chimichangas are still warm, combine 1/2 cup granulated sugar and 1 teaspoon cinnamon in a shallow dish. Roll each fried chimichanga thoroughly in the cinnamon sugar mixture to coat the entire surface, adding a sweet and aromatic finishing touch.
- Serve: Allow the chimichangas to cool slightly to avoid burns. Serve them warm, optionally with extra cherry pie filling or a dollop of whipped cream for added indulgence.
Notes
- Make sure the cream cheese is fully softened before whipping to ensure a smooth filling.
- Use fresh or canned cherry pie filling depending on availability; homemade pie filling works great too.
- Keep an eye on the oil temperature while frying to prevent the chimichangas from absorbing too much oil or burning.
- For easier folding, warm the tortillas slightly before assembling so they are more pliable.
- These chimichangas are best served fresh but can be reheated in an oven to retain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-American
