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Cinnamon Sugar Cheesecake Chimichangas

These Cinnamon Sugar Cheesecake Chimichangas are crispy, creamy, and bursting with warm cinnamon flavor – a delightful handheld dessert perfect for any occasion!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Cinnamon, Easy, Fried, Quick
Servings: 4 servings

Ingredients

  • 8 ounces cream cheese softened
  • 1/2 cup granulated sugar for cheesecake filling
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon for cheesecake filling
  • 4 large flour tortillas
  • 1/4 cup butter melted, for brushing tortillas
  • 1/4 cup granulated sugar for coating
  • 1 tablespoon ground cinnamon for coating
  • vegetable oil for frying

Instructions

Prepare the Cheesecake Filling

  • In a mixing bowl, beat 8 ounces of softened cream cheese with 1/2 cup granulated sugar until creamy and smooth. Add 1 teaspoon vanilla extract and 1 teaspoon ground cinnamon, then mix again until fully combined and fragrant.

Ready the Tortillas

  • Lay out your 4 large flour tortillas on a clean surface. Using a pastry brush, evenly coat each tortilla with melted butter to help the cinnamon sugar stick and add richness.

Fill and Roll

  • Divide the cheesecake filling equally among the tortillas, placing it in a line about 2 inches from the edge. Carefully fold the sides over the filling and roll the tortilla tightly like a burrito, sealing the filling inside.

Prepare Cinnamon Sugar Coating

  • In a small bowl, combine 1/4 cup granulated sugar with 1 tablespoon ground cinnamon. Set aside for coating after frying.

Fry to Golden Perfection

  • Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Gently place rolled chimichangas in hot oil, frying 2-3 minutes per side until golden and crispy. Use tongs to turn carefully.

Coat and Serve

  • Remove chimichangas with a slotted spoon and drain on paper towels. While warm, roll each chimichanga in cinnamon sugar mixture until fully coated. Serve immediately.

Equipment

  • Mixing Bowl
  • Whisk or hand mixer
  • Small Bowl
  • Pastry brush
  • Large skillet or deep fryer
  • Tongs or slotted spoon
  • Paper Towels

Notes

  • Store un-fried rolled chimichangas wrapped in plastic wrap in the fridge up to 24 hours for frying later.
  • Reheat fried chimichangas in a 350°F oven for 10 minutes to restore crispness; avoid microwaving.
  • For a seasonal twist, add pumpkin puree and nutmeg or lemon zest and juice to the filling.