This easy-to-make dessert features a creamy cheesecake filling wrapped in a crispy tortilla, dusted with cinnamon sugar, and optionally drizzled with caramel sauce. Perfect for satisfying your sweet tooth!
Cheesecake Chimichangas offer a delightful twist on the traditional cheesecake, combining a rich, creamy filling with a crispy tortilla shell. This dessert is not only easy to prepare but also irresistibly delicious, making it a perfect treat for any occasion.
INGREDIENTS
- Soft Cream Cheese (8 oz): Ensure it is softened to make blending easier and create a smooth filling.
- Granulated Sugar (1/2 cup): Used to sweeten the cheesecake mixture and for coating the chimichangas.
- Vanilla Extract (1 tsp): Adds a subtle, aromatic flavor to the cheesecake filling.
- Small Flour Tortillas (7-9): These will be the wraps for the cheesecake filling, providing a crispy shell when fried.
- Vegetable Oil (enough to cover the base of a saucepan by 2 inches): Essential for frying the chimichangas to golden perfection.
- Sour Cream (1/2 cup): Adds a tangy flavor to balance the sweetness of the filling.
- Granulated Sugar (1/2 cup) for topping: Mixed with cinnamon to coat the chimichangas after frying.
- Cinnamon, ground (1 1/2 tsp): Combined with sugar to create a sweet, spiced coating.
- Caramel Sauce: Optional, but perfect for drizzling over the chimichangas before serving for an extra touch of sweetness.
INSTRUCTIONS
- Step 1:
- Whisk the cream cheese in a large bowl until it's smooth and airy. This step ensures the cheesecake filling is light and creamy.
- Step 2:
- Add the granulated sugar, vanilla extract, and sour cream to the cream cheese. Mix until fully incorporated, ensuring a smooth and consistent filling.
- Step 3:
- Heat a saucepan with enough vegetable oil to cover the base by about 2 inches. Warm the oil over medium heat until it reaches the right temperature for frying.
- Step 4:
- Spoon 2-3 tablespoons of the cheesecake mixture onto the lower portion of each tortilla. Roll the tortilla tightly, securing it with toothpicks to prevent unrolling during frying.
- Step 5:
- Carefully place the rolled tortillas into the hot oil. Fry each chimichanga for 2-4 minutes on each side until they turn golden brown and crispy.
- Step 6:
- In a small bowl, combine the remaining granulated sugar and ground cinnamon. Immediately after frying, roll the chimichangas in this mixture to coat them in a sweet, spiced layer.
- Step 7:
- Serve the chimichangas immediately while they are still warm. For an extra indulgence, drizzle with caramel sauce just before serving.
Serving and Storage Tips
- Serve the Cheesecake Chimichangas warm for the best texture and flavor.
- Drizzle with caramel sauce or chocolate syrup for added sweetness and a visually appealing presentation.
- If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispiness before serving.
- Pair with a scoop of vanilla ice cream for a delightful dessert experience.
Helpful Notes
- You can add a tablespoon of fruit jam to the cheesecake filling for a fruity twist.
- For a richer flavor, try using brown sugar instead of granulated sugar in the filling.
- If you prefer a lighter dessert, consider baking the chimichangas instead of frying them, though they may not be as crispy.
- Experiment with different toppings like whipped cream, powdered sugar, or fresh berries to customize the dessert to your taste.
Tips from well-known chefs
- Chef Maria advises making sure the oil is at the correct temperature before frying to avoid greasy chimichangas.
- Chef Luis suggests using a mix of cinnamon and nutmeg for the coating to add an extra layer of flavor.
- Chef Angela recommends chilling the cheesecake mixture slightly before filling the tortillas to make them easier to roll.