Cheesecake Chimichangas

This incredible dessert chimichanga transforms classic cheesecake filling into a crispy, cinnamon-sugar coated treat that will make you forget all about traditional sliced cheesecake. The contrast between the warm, crunchy exterior and the cool, creamy filling creates an irresistible dessert experience that's both familiar and excitingly novel.

I first made these chimichangas for my daughter's birthday when she requested "something different than cake" and they've become our go-to impressive dessert when entertaining. Even my mother-in-law who claims to dislike cheesecake asks for these whenever she visits.

Ingredients

• Cream Cheese: Adds the signature tangy cheesecake flavor base. Use full-fat for best results and ensure it's at room temperature for smoothest blending
• Granulated Sugar: Sweetens the filling perfectly without being overwhelming. Look for fine granulated for quicker melting
• Vanilla Extract: Enhances the cheesecake flavor profile. Pure vanilla extract offers superior flavor to imitation
• Flour Tortillas: Create the crispy exterior shell. Choose small 6-inch tortillas that are fresh and pliable
• Vegetable Oil: With its neutral flavor lets the dessert flavors shine. Canola or corn oil work well due to their high smoke points
• Sour Cream: Adds creaminess and tanginess to balance the sweetness. Full-fat provides best texture
• Cinnamon: Brings warm spice notes that complement the creamy filling. Ceylon cinnamon offers more delicate flavor than cassia
• Caramel Sauce: Finishes the dessert with decadent sweetness. Homemade or store-bought both work beautifully

Step-by-Step Instructions

Prepare Filling:

Whip cream cheese in a medium bowl until completely smooth and slightly airy. This typically takes about 2 minutes with an electric mixer on medium speed. The texture should be light and free of any lumps for the perfect filling consistency.

Add Flavor Elements:

Incorporate sugar, vanilla extract, and sour cream until fully combined. Mix for 1-2 minutes until the filling reaches a smooth, velvety consistency. The sour cream brightens the flavor profile while adding luxurious creaminess.

Heat Frying Oil:

Pour vegetable oil into a medium saucepan to a depth of 2 inches. Heat over medium flame until oil reaches approximately 350°F. If you drop a small piece of tortilla in, it should begin bubbling immediately but not burn quickly.

Assemble Chimichangas:

Lay tortillas flat and spoon 2-3 tablespoons of cheesecake mixture onto the lower third of each one. Fold the sides inward, then roll from bottom to top, creating a secure little package. Secure with toothpicks to prevent unrolling during frying.

Fry To Golden Perfection:

Carefully lower assembled chimichangas into hot oil using tongs. Fry for 2-3 minutes on first side until golden brown, then gently turn and fry for another 1-2 minutes until uniformly crisp. Work in batches to avoid overcrowding.

Apply Sweet Coating:

Mix cinnamon and remaining sugar in a shallow bowl. Remove finished chimichangas to paper towels briefly to drain excess oil, then immediately roll in cinnamon-sugar mixture while still hot so coating adheres properly.

The caramel drizzle takes this dessert to another level of indulgence. My family tradition has become passing the caramel sauce around the table so everyone can add their preferred amount. My son always creates what we call "caramel lakes" on his plate for maximum dipping potential.

Make-Ahead Options

These chimichangas can be partially prepared ahead of time to make entertaining easier. Mix the filling up to 24 hours in advance and store covered in the refrigerator. You can even assemble the chimichangas completely and refrigerate for up to 4 hours before frying. This makes them perfect for dinner parties where you want to minimize last-minute preparation. Just add about 30 seconds to the frying time if cooking directly from refrigerated.

Creative Variations

The basic recipe provides an excellent foundation for customization. Experiment by adding mini chocolate chips to the filling for chocolate cheesecake chimichangas. Try mixing in 2 tablespoons of strawberry preserves for a fruity version. For an adult variation, add 1 tablespoon of orange liqueur to the filling and garnish with orange zest. During fall, incorporating 1/4 teaspoon of pumpkin pie spice creates a seasonal treat that tastes like pumpkin cheesecake.

Serving Suggestions

Transform these chimichangas into an impressive dessert platter by serving with small bowls of various toppings. Fresh berries, chocolate sauce, crushed nuts, and whipped cream all make wonderful accompaniments. For a dramatic presentation, place chimichangas on a serving plate, drizzle with warm caramel sauce, add a scoop of vanilla ice cream, and serve immediately. The temperature contrast between hot chimichangas and cold ice cream creates a memorable dessert experience.