Crispy Cheesecake Chimichangas (Printable)
Crispy fried tortillas filled with creamy cheesecake and coated in cinnamon sugar for a fusion dessert.
# What You Need:
→ Cheesecake Filling
01 - 8 ounces cream cheese, softened
02 - 1/4 cup granulated sugar
03 - 1 teaspoon vanilla extract
04 - 1/2 teaspoon lemon zest
05 - 1/2 cup heavy cream
→ Chimichangas
06 - 6 medium flour tortillas
07 - Vegetable oil, for frying
→ Cinnamon Sugar Coating
08 - 1/2 cup granulated sugar
09 - 1 1/2 teaspoons ground cinnamon
→ Optional Garnishes
10 - Fresh berries
11 - Chocolate sauce
12 - Whipped cream
# How-To:
01 - In a mixing bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar, vanilla extract, and lemon zest, then mix until fully incorporated.
02 - Whip the heavy cream to soft peaks in a separate bowl. Gently fold the whipped cream into the cream cheese mixture until smooth and uniform.
03 - Divide the cheesecake filling evenly among the flour tortillas, spreading it in a log shape along the center of each tortilla.
04 - Fold in both sides of each tortilla and roll up tightly to fully enclose the filling, placing each seam side down to secure.
05 - Pour vegetable oil into a deep skillet or frying pan to a depth of about 1 inch. Heat to 350°F over medium-high heat.
06 - Carefully place each chimichanga into the hot oil and fry for 1 to 2 minutes per side until golden brown and crisp. Remove and drain on paper towels.
07 - While still warm, roll each fried chimichanga in the cinnamon sugar mixture until evenly coated on all sides.
08 - Serve immediately with your choice of fresh berries, chocolate sauce, or whipped cream as desired.
# Expert Tips:
01 -
- They deliver all the indulgence of cheesecake in a handheld, crunchy package that disappears faster than you can warn people they are hot.
- The cinnamon sugar crust creates this warm bakery aroma that fills your whole kitchen and draws everyone in before you even announce dessert.
02 -
- If the oil is not hot enough the tortillas will absorb oil and turn soggy instead of shatteringly crisp, so use a thermometer or test with a small piece of tortilla first.
- Overfilling the tortillas will cause them to burst open during frying, so resist the urge and keep the filling modest.
03 -
- Chill the filled but unrolled chimichangas for ten minutes before frying to help them hold their shape and reduce the chance of blowouts.
- Mix the cinnamon sugar in bulk and keep it in a jar because you will absolutely want to make these again and again.