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Cherry Cheesecake Chimichangas Recipe

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4.9 from 214 reviews

Indulge in these delightful Cherry Cheesecake Chimichangas, a crispy fried treat stuffed with creamy cheesecake filling and sweet cherry pie filling. Coated in cinnamon sugar and brushed with butter, these chimichangas offer a perfect balance of creamy, fruity, and crunchy textures ideal for dessert or a decadent snack.

Ingredients

Cheesecake Filling

  • 8 oz (227g) full-fat cream cheese, softened
  • 1/4 cup (50g) granulated sugar (for filling)
  • 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
  • 4 cups (960ml) vegetable oil, for frying

Coating

  • 1/2 cup (100g) granulated sugar (for coating)
  • 1 tbsp ground cinnamon
  • 1/4 cup unsalted butter, melted

Instructions

  1. Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese until light and fluffy, about 2-3 minutes. Gradually add 1/4 cup granulated sugar, continuing to beat until smooth. Stir in 1 tsp vanilla extract and 1 tbsp fresh lemon juice if using. Set aside this creamy mixture.
  2. Prepare the Cherry Filling: In a small bowl, mix 1/2 tsp almond extract into the cherry pie filling to enhance the flavor. Set it aside.
  3. Warm the Tortillas: Lightly warm the tortillas in a skillet or microwave just until pliable; this prevents tearing during rolling.
  4. Assemble the Chimichangas: Lay a warm tortilla flat on a clean surface. Spoon 2-3 tablespoons of the cheesecake filling in a rectangle about 1 inch from the bottom edge and 1/2 inch from the sides. Top with 1-2 tablespoons of cherry filling. Fold the bottom edge tightly over the filling, then fold in the left and right sides, and roll tightly away from you to form a compact cylinder. Place seam-side down. Repeat for all tortillas.
  5. Heat the Oil: Pour 2-3 inches of vegetable oil into a large, heavy-bottomed pan. Heat the oil to 350-375°F (175-190°C). Use a kitchen thermometer to maintain accuracy and ensure proper frying temperature.
  6. Fry the Chimichangas: Carefully place 2-3 chimichangas seam-side down into the hot oil, avoiding overcrowding. Fry each side for 2-4 minutes until all sides are golden brown and crispy. Use tongs to turn and remove them, then place on a wire rack set over paper towels to drain excess oil. Allow the oil to reheate between batches.
  7. Prepare Cinnamon Sugar Coating: In a shallow dish, combine 1/2 cup granulated sugar with 1 tablespoon ground cinnamon and mix thoroughly.
  8. Coat the Chimichangas: While still warm, brush each chimichanga all over with melted butter, then immediately roll in the cinnamon sugar mixture to fully coat. Place them back on the wire rack to set.
  9. Serve: Serve the Cherry Cheesecake Chimichangas warm. Optionally, garnish with fresh whipped cream, a dusting of powdered sugar, or drizzle with chocolate or caramel sauce for extra indulgence.

Notes

  • Warming tortillas makes them easier to fold without cracking.
  • Use a kitchen thermometer to maintain the oil temperature for perfect frying results.
  • Do not overcrowd the pan to ensure even frying and crispy texture.
  • Optional fillings like lemon juice and almond extract add depth but can be omitted to suit preferences.
  • Store any leftovers in an airtight container and reheat in a toaster oven for best texture.

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