Cinnamon Roll Cheesecake Chimichanga Recipe
These Cinnamon Roll Cheesecake Chimichangas combine the creamy richness of cheesecake with the warm, spicy sweetness of cinnamon sugar in a crispy tortilla shell. Perfectly fried, air-fried, or baked, this delightful dessert offers a gooey, indulgent treat that’s easy to make and sure to impress.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Filling
- 16 ounces cream cheese (softened to room temperature)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Chimichanga Wrapping and Coating
- 8 flour tortillas (8-inch, soft taco size)
- 3 tablespoons butter (melted)
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
For Frying (if using)
- 3 cups vegetable oil (or other neutral oil, for frying)
Instructions
- Make the Filling: In a medium bowl, beat the softened cream cheese, 1/2 cup granulated sugar, vanilla extract, and sour cream with an electric mixer until the mixture is smooth and creamy, ensuring the filling is well combined.
- Assemble: Lay one tortilla flat on a clean surface. Spoon approximately 1/4 cup of the cheesecake filling into the center. Fold the bottom edge of the tortilla up and over the filling, then fold in both sides snugly. Roll the tortilla tightly like a burrito to form the chimichanga.
- Prepare Coating: In a shallow dish, mix together the remaining 1/2 cup granulated sugar and 2 teaspoons of ground cinnamon evenly to create the cinnamon-sugar coating.
- Cook: Choose your preferred cooking method:
• Deep-Frying: Heat the vegetable oil in a deep pot or skillet to 350°F (175°C). Fry each chimichanga for 2-3 minutes per side until they turn golden brown and crispy.
• Air-Frying: Preheat the air fryer to 375°F (190°C). Brush the chimichangas with melted butter, place them in the air fryer basket, and cook for 8-10 minutes, flipping them once halfway through.
• Baking: Preheat the oven to 400°F (200°C). Brush the chimichangas with melted butter, place them on a baking sheet, and bake for 15-20 minutes, flipping once midway until golden and crispy. - Coat and Serve: Immediately after cooking, roll each chimichanga in the cinnamon-sugar mixture until fully coated. Serve warm for the best flavor and texture experience.
Notes
- You can substitute sour cream with Greek yogurt for a tangier filling.
- Ensure the oil temperature is maintained at 350°F for consistent frying results.
- For a healthier option, air-frying or baking reduces oil content while still providing crispiness.
- Wrap the chimichangas tightly to prevent filling leakage during cooking.
- Serve with a drizzle of caramel sauce or whipped cream for extra indulgence.
Keywords: Cinnamon Roll Cheesecake Chimichanga, Dessert chimichanga, cheesecake dessert, fried dessert, cinnamon sugar, easy dessert recipe