Cheesecake Chimichangas Cinnamon Sugar (Printable View)
Crispy fried tortillas filled with creamy cheesecake and dusted with cinnamon sugar for a golden, sweet treat.
# 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
→ For Frying
07 - 2 cups vegetable oil
→ Cinnamon Sugar Coating
08 - 1/2 cup granulated sugar
09 - 2 tsp ground cinnamon
10 - 2 tbsp unsalted butter, melted
# How to Prepare:
01 - Beat the cream cheese, sugar, vanilla extract, and sour cream in a medium bowl until completely smooth and creamy. Ensure no lumps remain for the best texture.
02 - Lay out all tortillas on a clean surface. Spoon approximately 2 tablespoons of cheesecake filling onto the lower third of each tortilla. Add 1 tablespoon of diced berries if desired. Fold in both sides and roll tightly from bottom to top, securing with toothpicks if needed to prevent unrolling during frying.
03 - Pour vegetable oil into a deep skillet or saucepan to a depth of 2 inches. Heat over medium-high heat until the temperature reaches 350°F. Use a kitchen thermometer to ensure proper oil temperature for optimal frying results.
04 - Carefully place 2-3 chimichangas in the hot oil, seam side down. Fry for 2-3 minutes per side until golden brown and crispy all over. Remove with a slotted spoon and transfer to paper towels to drain excess oil. Repeat in batches until all chimichangas are fried.
05 - While the chimichangas are still warm, brush each one generously with melted butter. This helps the cinnamon sugar adhere and adds rich flavor.
06 - Combine granulated sugar and ground cinnamon in a shallow dish, mixing thoroughly. Roll each buttered chimichanga in the mixture, pressing gently to ensure even coating on all sides.
07 - Serve the chimichangas immediately while warm and crispy. Optionally garnish with whipped cream, fresh berries, or drizzle with chocolate sauce for an extra indulgent presentation.
# Expert Suggestions:
01 -
- The contrast between that shattering crispy shell and the cool creamy center hits every pleasure receptor at once
- These come together in under 40 minutes but taste like something from a fancy dessert menu
02 -
- The oil temperature matters more than you think because too cool and they soak up grease but too hot and the outside burns before the filling warms through
- Secure those seams with toothpicks if the filling keeps trying to escape during frying but remember to remove them before serving
03 -
- Place finished chimichangas on a wire rack instead of paper towels so the bottoms stay crisp instead of getting soggy
- Double the cinnamon sugar coating because you will absolutely want more for dipping and sprinkling