Description
Indulge in the delightful fusion of a classic cheesecake and a crispy chimichanga with these Cherry Cheesecake Chimichangas. Creamy cheesecake filling with a hint of lemon, topped with cherry pie filling, all wrapped in a tortilla, fried to perfection, and coated in cinnamon sugar.
Ingredients
Scale
Cheesecake Filling:
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional)
Cherry Filling:
- 1 cup cherry pie filling
Chimichangas:
- 4 large flour tortillas
- 2 tablespoons unsalted butter (melted)
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon
- Oil for frying (or additional butter for pan-frying)
Instructions
- Cheesecake Filling: In a medium bowl, beat the cream cheese, sugar, vanilla extract, and lemon zest until smooth.
- Lay out the tortillas and divide the cream cheese mixture evenly among them.
- Spoon cherry pie filling over the cream cheese mixture.
- Fold in the sides of each tortilla, then roll up tightly like a burrito.
- Mix sugar and cinnamon in a bowl. Heat oil in a skillet.
- Fry the chimichangas until golden brown.
- Drain on paper towels, then coat in cinnamon sugar.
- Serve warm, topped with whipped cream or extra cherries.
Notes
- For a baked version, brush the chimichangas with melted butter, bake at 400°F for 15–18 minutes, then roll in cinnamon sugar while warm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 chimichanga
- Calories: 430
- Sugar: 26g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
