Crispy Cheesecake Chimichangas (Printable)
Creamy cheesecake filled tortillas, fried golden and rolled in cinnamon sugar for an irresistible treat.
# What You'll Need:
→ Cheesecake Filling
01 - 8 oz cream cheese, softened to room temperature
02 - 1/4 cup granulated sugar
03 - 1 tsp pure vanilla extract
04 - 1/2 cup heavy cream
05 - 1 tbsp fresh lemon juice
→ Assembly
06 - 6 medium (8-inch) flour tortillas
07 - Vegetable oil, for frying (approximately 2 inches depth)
→ 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 softened cream cheese until completely smooth. 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 uniform in texture.
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 while leaving a border for folding.
03 - Fold the sides of each tortilla inward toward the center, then roll tightly from the bottom up to fully enclose the filling. Secure with toothpicks if needed to prevent unrolling during frying.
04 - Pour vegetable oil to a depth of 2 inches into a deep skillet or heavy-bottomed pot. Heat over medium-high heat until the oil reaches 350°F. Use a cooking thermometer to monitor the temperature accurately.
05 - Carefully lower the chimichangas into the hot oil, working in batches to avoid overcrowding. Fry for 2 to 3 minutes per side until deeply golden brown and crisp on all surfaces.
06 - Using tongs, remove each chimichanga from the oil and immediately roll it in the cinnamon sugar mixture while still hot, pressing gently to ensure an even, generous coating on all sides.
07 - Transfer the coated chimichangas to a wire rack or paper towel-lined plate. Allow to cool for 3 to 5 minutes before serving so the filling sets slightly. Serve with whipped cream, chocolate sauce, or fresh berry coulis.
# Tips from dashanddishes:
01 -
- That crackling tortilla shell giving way to cool creamy cheesecake inside is the kind of contrast that makes you close your eyes.
- They come together in half an hour with nothing fussy, no water bath, no springform pan, no waiting overnight.
02 -
- If the oil is not hot enough the tortillas will absorb grease instead of frying crisp, so wait for that shimmer and test with a scrap first.
- Overfilling is tempting but the chimichangas will burst open in the oil, so be disciplined with that two to three tablespoon portion per tortilla.
03 -
- Chill the filled and rolled chimichangas for fifteen minutes before frying and they hold their shape much better in the hot oil.
- Mix the cinnamon sugar in a large shallow dish rather than a bowl so you can roll the chimichangas quickly and evenly without fumbling.