Cheesecake Chimichangas (Printable)
Creamy cheesecake filled tortillas fried golden and coated in cinnamon sugar for a Tex-Mex inspired treat.
# What You'll Need:
→ Cheesecake Filling
01 - 8 oz cream cheese, softened
02 - 1/4 cup granulated sugar
03 - 1 tsp vanilla extract
04 - 1/2 cup heavy cream
05 - 1 tbsp lemon juice
→ Assembly
06 - 6 medium 8-inch flour tortillas
07 - Vegetable oil, for frying
→ Cinnamon Sugar Coating
08 - 1/2 cup granulated sugar
09 - 2 tsp ground cinnamon
# How To Make It:
01 - In a mixing bowl, beat the cream cheese until smooth and lump-free. Add granulated sugar and vanilla extract, mixing until creamy and well incorporated. Pour in the heavy cream and lemon juice, then beat until the mixture is light, fluffy, and holds soft peaks.
02 - Lay each flour tortilla flat on a clean work surface. Spoon approximately 2 to 3 tablespoons of the cheesecake filling onto the lower third of each tortilla, spreading it gently into an even layer.
03 - Fold both sides of each tortilla inward toward the center, then roll tightly from the bottom edge upward to fully encase the filling. Insert a toothpick to secure the seam if needed.
04 - Pour vegetable oil to a depth of 2 inches into a deep skillet or heavy-bottomed pot. Heat over medium-high to 350°F, using a cooking thermometer to monitor the temperature for consistent results.
05 - Carefully lower the chimichangas into the hot oil in small batches, frying for 2 to 3 minutes per side until the tortillas turn a deep golden brown and become crisp. Avoid overcrowding the pan.
06 - Using tongs, remove each chimichanga from the oil and immediately roll it in the cinnamon sugar mixture on a shallow plate, coating all sides evenly while still hot so the sugar adheres well.
07 - Transfer the coated chimichangas to a wire rack or paper towel-lined plate. Allow to cool for a few minutes before serving to let the filling set slightly.
# Expert Hints:
01 -
- The contrast between a shatteringly crisp shell and that cool, creamy cheesecake center is the kind of thing that makes people close their eyes when they take a bite.
- These come together in under thirty minutes, which means you can satisfy a serious dessert craving without planning ahead.
02 -
- If the oil temperature drops below 170 degrees Celsius the tortillas absorb grease and turn soggy instead of shatteringly crisp.
- Overfilling is the number one cause of blowouts during frying, so resist the urge to stuff more than three tablespoons per tortilla.
03 -
- Chill the filled and rolled chimichangas for fifteen minutes in the freezer before frying to firm up the filling and reduce the chance of blowouts.
- Patting the cinnamon sugar mixture onto the chimichangas with your hands presses it into every crevice better than rolling alone.