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Cherry Cheesecake Chimichangas Recipe

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4.5 from 52 reviews

These Cherry Cheesecake Chimichangas are a decadent fusion dessert featuring creamy cheesecake filling and sweet cherry pie filling wrapped in crispy, golden fried tortillas. Coated in cinnamon sugar and brushed with butter, they deliver a delightful blend of textures and flavors perfect for a special treat or party dessert.

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

  • 8 large (10-inch) flour tortillas

For Frying

  • 4 cups (960ml) vegetable oil

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 softened cream cheese until light and fluffy for 2-3 minutes. Gradually add 1/4 cup granulated sugar, beating until smooth. Mix in 1 tsp vanilla extract and 1 tbsp fresh lemon juice if using. Set aside to use later.
  2. Mix Cherry Filling: In a small bowl, stir 1/2 tsp almond extract into 1 cup cherry pie filling if using. Set aside to meld flavors.
  3. Warm Tortillas: Lightly warm the flour tortillas in a skillet or microwave until pliable to prevent tearing when rolling.
  4. Fill and Roll Chimichangas: Lay a warm tortilla flat. Spoon 2-3 tablespoons cheesecake filling in a rectangle about 1 inch from the bottom edge and 1/2 inch from the sides. Top with 1-2 tablespoons cherry filling. Fold the bottom edge tightly over the filling, then fold in the left and right sides. Roll tightly away from you to create a compact cylinder and place seam-side down. Repeat with remaining tortillas.
  5. Heat Oil: Pour 2-3 inches of vegetable oil into a large heavy-bottomed pan. Heat over medium heat to 350-375°F (175-190°C), checking temperature with a kitchen thermometer to ensure accuracy. Do not proceed until oil is at correct temperature.
  6. Fry Chimichangas: Carefully place 2-3 chimichangas seam-side down into the hot oil without overcrowding. Fry each side for 2-4 minutes until golden brown and crispy on all sides. Remove with tongs and drain excess oil on a wire rack set over paper towels. Repeat with remaining chimichangas, allowing oil to reheat between batches.
  7. Prepare Cinnamon Sugar: In a shallow dish, combine 1/2 cup granulated sugar and 1 tablespoon ground cinnamon, stirring well to blend.
  8. Coat Chimichangas: Brush each warm fried chimichanga thoroughly with melted butter. Immediately roll each one in the cinnamon sugar mixture, ensuring full coating. Place back on the wire rack to set.
  9. Serve: Serve the Cherry Cheesecake Chimichangas warm. Optionally garnish with whipped cream, powdered sugar, or chocolate/caramel sauce for extra indulgence.

Notes

  • Warming the tortillas before filling makes them easier to roll without cracking.
  • Use a kitchen thermometer to maintain proper oil temperature; too low results in greasy chimichangas, too high may burn them.
  • You can omit almond extract and lemon juice if desired, but they add nice flavor depth.
  • Leftover chimichangas can be briefly reheated in a 350°F oven to crisp them back up.
  • Substitute cherry pie filling with other fruit fillings like blueberry or apple if preferred.

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