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Cherry Cheesecake Chimichangas Recipe

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4.8 from 131 reviews

Cherry Cheesecake Chimichangas are a decadent, crispy dessert featuring a creamy cheesecake filling and sweet cherry pie filling wrapped in warm flour tortillas, deep-fried to golden perfection, then coated in cinnamon sugar for a delightful treat.

Ingredients

Cheesecake Filling

  • 8 oz (227g) full-fat cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp fresh lemon juice (optional)

Cherry Filling

  • 1 cup (240g) cherry pie filling
  • 1/2 tsp almond extract (optional)

Chimichangas and Frying

  • 8 large (10-inch) flour tortillas
  • 4 cups (960ml) vegetable oil, for frying

Cinnamon Sugar Coating

  • 1/2 cup (100g) granulated sugar
  • 1 tbsp ground cinnamon
  • 1/4 cup unsalted butter, melted

Instructions

  1. Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese until it is light and fluffy, about 2-3 minutes. Gradually add 1/4 cup granulated sugar while continuing to beat until smooth. Mix in 1 tsp pure vanilla extract and 1 tbsp fresh lemon juice if using, then set aside.
  2. Prepare Cherry Filling: In a small bowl, stir 1/2 tsp almond extract into 1 cup cherry pie filling if desired. Set the mixture aside.
  3. Warm Tortillas: Lightly warm the flour tortillas in a skillet or microwave to make them pliable, which helps prevent tearing during wrapping.
  4. Assemble Chimichangas: Lay a warm tortilla flat on a clean surface. Spoon 2-3 tablespoons of the cheesecake filling in a rectangular shape about 1 inch from the bottom edge and 1/2 inch from the sides of the tortilla. Top the cheesecake with 1-2 tablespoons of cherry filling. Fold the bottom edge tightly over the filling, then fold in the left and right sides. Roll the tortilla tightly away from you to form a compact cylinder. Place seam-side down. Repeat for the remaining tortillas.
  5. Heat Oil: Pour 2-3 inches of vegetable oil into a large, heavy-bottomed pan. Heat the oil to 350-375°F (175-190°C) using a kitchen thermometer for precise temperature control. Wait until the oil reaches the correct temperature before proceeding.
  6. Fry Chimichangas: Carefully add 2-3 chimichangas to the hot oil seam-side down first without overcrowding the pan. Fry each side for 2-4 minutes or until all sides are golden brown and crispy. Use tongs to remove them and place on a wire rack set over paper towels to drain excess oil. Allow the oil to reheat between batches and repeat for all chimichangas.
  7. Prepare Cinnamon Sugar: In a shallow dish, combine 1/2 cup granulated sugar and 1 tablespoon ground cinnamon. Mix well to ensure even coating.
  8. Coat Chimichangas: Brush each warm chimichanga all over with melted butter. Immediately roll each one in the cinnamon sugar mixture, ensuring it is fully coated. Place the coated chimichangas back on the wire rack.
  9. Serve: Serve the Cherry Cheesecake Chimichangas warm. Optionally garnish with fresh whipped cream, powdered sugar, or drizzle with chocolate or caramel sauce for extra indulgence.

Notes

  • Warming the tortillas before wrapping prevents cracking and tearing when rolling.
  • Use a kitchen thermometer to maintain the correct frying temperature and avoid greasy or undercooked chimichangas.
  • Adjust the filling quantities based on your taste preference for cheesecake and cherry flavors.
  • Optional extracts (lemon juice and almond extract) enhance flavor but can be omitted if unavailable.
  • For a lighter version, consider oven-baking the chimichangas at 400°F (200°C) for about 15-20 minutes until crisp.

Find it online: https://forkvista.com/cherry-cheesecake-chimichangas-recipe/