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Cinnamon Roll Cheesecake Chimichangas

Delight in the warm fusion of cheesecake and cinnamon rolls wrapped in crispy tortillas, evoking cherished memories and gourmet elegance.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 8 oz cream cheese, softened Use flavored cream cheese for added taste.
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
Chimichanga Wrapping
  • 8 small flour tortillas Can use gluten-free tortillas.
Coating & Frying
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons melted butter Use for brushing before coating.
  • Vegetable oil for frying Oil should be heated to 350°F (175°C).

Method
 

Prepare the Filling
  1. In a bowl, beat the softened cream cheese until smooth.
  2. Add granulated sugar, vanilla extract, and ground cinnamon. Mix until creamy.
Prepare the Chimichangas
  1. Lay out the tortillas. Spoon 2-3 tablespoons of cheesecake mixture onto each tortilla.
  2. Roll tortillas tightly, folding in sides to seal.
Fry the Chimichangas
  1. Heat vegetable oil in a deep skillet to 350°F (175°C).
  2. Carefully place chimichangas seam-side down and fry for 2-3 minutes on each side until golden brown.
  3. Remove from oil and drain on paper towels.
Coat with Cinnamon Sugar
  1. In a shallow bowl, mix brown sugar and cinnamon.
  2. Brush warm chimichangas with melted butter and roll in cinnamon sugar.
  3. Drizzle with vanilla glaze or caramel sauce if desired.

Notes

Store leftovers in an airtight container in the fridge and consume within 1-2 days. Reheat in a preheated oven at 350°F for best results.