Description
Deliciously crispy on the outside and creamy on the inside, these Cinnamon Roll Cheesecake Chimichangas are a delightful treat for any occasion.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 8 small flour tortillas
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
- Vegetable oil, for frying
Instructions
- In a bowl, beat cream cheese, granulated sugar, vanilla, and cinnamon until smooth.
- Spread 2–3 tablespoons of the cheesecake mixture onto the center of each tortilla.
- Roll tortillas tightly, folding in the sides to seal like a burrito.
- Heat oil in a deep skillet or saucepan to 350°F (175°C).
- Fry chimichangas seam-side down for 2–3 minutes per side until golden brown.
- Remove and drain on paper towels.
- Mix brown sugar and cinnamon together in a shallow bowl.
- Brush hot chimichangas with melted butter, then roll in cinnamon sugar.
- Drizzle with vanilla glaze or caramel sauce before serving if desired.
Notes
- For a decadent touch, add optional toppings like vanilla glaze, powdered sugar, or caramel sauce.
- Make sure the oil is at the right temperature before frying to ensure crispiness.
- These chimichangas can be made in advance and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg