Get ready to discover your new favorite dessert: the Cinnamon Roll Cheesecake Chimichanga. This recipe wraps the warm, gooey essence of a cinnamon roll and the rich, creamy texture of cheesecake into a perfectly fried, crispy tortilla. It’s a decadent, restaurant-quality treat you can easily make at home. Whether you’re craving a unique dessert for a special occasion or just want to indulge, this is the recipe you’ve been searching for. It perfectly combines familiar flavors into an unforgettable experience.
What Exactly Is a Cinnamon Roll Cheesecake Chimichanga?
A Cinnamon Roll Cheesecake Chimichanga takes the concept of a savory chimichanga and turns it into a sweet masterpiece. We start with a creamy, no-bake cheesecake filling, infused with a hint of cinnamon. This luscious filling is spooned into a soft flour tortilla, which is then rolled up tightly like a burrito. The real magic happens when it’s fried to a beautiful golden brown, creating a crispy, bubbly shell. To finish, it’s rolled in a generous coating of cinnamon sugar, reminiscent of a classic churro or cinnamon roll.
Why This Recipe is a Must-Try
If you’re looking for a dessert that truly stands out, this is it. Here’s why you will fall in love with this incredible treat.
- Unforgettable Texture: The contrast between the crispy, fried tortilla shell and the warm, molten cheesecake filling is absolutely divine.
- Simple Ingredients: You don’t need any fancy ingredients to create this showstopper. Most items are likely already in your pantry or easily found at any grocery store.
- Quick and Easy: From start to finish, you can have these amazing dessert chimichangas ready in under 30 minutes, making them perfect for a last-minute craving.
- Crowd-Pleaser: These are a guaranteed hit with both kids and adults. Serve them at your next party or family gathering and watch them disappear! For another crowd-pleasing dessert, try these Brownie Bottom Mini Cheesecakes.
Key Ingredients for Success
This recipe uses simple, accessible ingredients to create a truly spectacular dessert. Here’s what you’ll need to gather.
For the Cheesecake Filling:
- Cream Cheese: Use full-fat, block-style cream cheese, softened to room temperature for a smooth, lump-free filling.
- Powdered Sugar: This dissolves easily, ensuring a silky texture.
- Vanilla Extract: A splash of pure vanilla enhances the cheesecake flavor.
- Ground Cinnamon: This adds that classic, warm cinnamon roll spice directly into the filling.
For the Chimichangas:
- Flour Tortillas: 8-inch “soft taco” size tortillas work best. They are pliable and easy to roll.
- Vegetable Oil: Or any neutral oil with a high smoke point is needed for frying.
For the Cinnamon Sugar Coating:
- Granulated Sugar: Provides the sweetness and classic crystal texture.
- Ground Cinnamon: The star of the coating, delivering that irresistible aroma and flavor.
How to Make Cinnamon Roll Cheesecake Chimichangas Step-by-Step
Follow these simple steps to create the most delicious fried dessert you’ve ever had. It’s easier than you think!
Step 1: Prepare the Filling and Coating
In a medium bowl, beat the softened cream cheese with an electric mixer until it’s light and fluffy. Gradually add the powdered sugar, vanilla extract, and cinnamon, mixing until everything is smooth and well combined. In a separate shallow dish, mix the granulated sugar and ground cinnamon for the coating. Set both aside.
Step 2: Assemble the Chimichangas
Warm the tortillas in the microwave for 15-20 seconds to make them more pliable. Lay one tortilla flat and spoon about 2-3 tablespoons of the cheesecake filling in a line down the center. Fold in the sides of the tortilla first, then roll it up tightly from the bottom, like a burrito. Use a dab of the cream cheese filling to seal the edge if needed. Repeat with the remaining tortillas and filling.
Step 3: Fry to Golden Perfection
In a large skillet or Dutch oven, heat about 1-2 inches of vegetable oil over medium-high heat until it reaches 350°F (175°C). Carefully place a few chimichangas in the hot oil, seam-side down. Be sure not to overcrowd the pan. Fry for 1-2 minutes per side, or until they are a deep golden brown and crispy. For another easy fried recipe, check out this Crispy Dill Pickle Parmesan Chicken.
Step 4: Coat and Serve
Using tongs, immediately remove the fried chimichangas from the oil and let any excess oil drip off. While they are still hot, roll them generously in the cinnamon-sugar mixture until they are completely coated. Serve immediately while warm. They are incredible on their own or with a scoop of vanilla ice cream!
Pro Tips for the Best Results
Want to ensure your Cinnamon Roll Cheesecake Chimichangas are flawless? Here are a few expert tips.
- Don’t Overfill: Be careful not to put too much filling in each tortilla, as it can ooze out while frying and cause the oil to splatter.
- Maintain Oil Temperature: Use a thermometer to keep the oil temperature consistent. If it’s too hot, the outside will burn before the inside is warm. If it’s not hot enough, they will absorb too much oil and become greasy.
- Seal Them Tight: A tight roll is crucial to keep the delicious filling inside. A little extra cream cheese acts as a perfect edible glue to seal the seam. If you’re looking for another tightly-rolled delight, these Chicken Bacon Ranch Wraps are a great savory option.
Frequently Asked Questions
Yes, you can! For an air fryer version, lightly spray the assembled chimichangas with cooking oil. Place them in the air fryer basket in a single layer and cook at 375°F (190°C) for 8-10 minutes, flipping halfway through, until golden and crisp. Then, brush with melted butter and roll in the cinnamon-sugar mixture.
These are best served fresh for maximum crispiness. However, you can prepare the cheesecake filling up to 2 days in advance and assemble the chimichangas just before you plan to fry and serve them.
Absolutely! You could add finely chopped apples or strawberries to the cream cheese filling. You could also try a different filling altogether, like Nutella and banana, or a mix of sweetened ricotta and chocolate chips for a cannoli-inspired version.
Store any leftover chimichangas in an airtight container in the refrigerator for up to 2 days. For the best texture, reheat them in an air fryer or a toaster oven at 350°F (175°C) for 5-7 minutes until they are warmed through and crispy again. We do not recommend reheating them in the microwave, as they will become soft.
They are fantastic on their own, but serving them with a scoop of vanilla bean ice cream, a drizzle of caramel or chocolate sauce, or a dollop of whipped cream takes them to the next level.
The Ultimate Cinnamon Roll Cheesecake Chimichanga Recipe
Cinnamon Roll Cheesecake Chimichanga: The Ultimate Dessert
Ingredients
Equipment
Instructions
- Make the Filling: In a medium bowl, beat the softened cream cheese with an electric mixer until light and fluffy. Mix in the powdered sugar, vanilla extract, and cinnamon until smooth.
- Prepare the Coating: In a separate shallow dish (like a pie plate), whisk together the granulated sugar and 2 tsp of ground cinnamon. Set aside.
- Assemble: Warm tortillas for about 15-20 seconds in the microwave to make them pliable. Spoon about 2-3 tablespoons of cheesecake filling down the center of a tortilla. Fold the sides in, then roll up tightly from the bottom. Use a small dab of cream cheese filling to seal the edge.
- Heat the Oil: Pour vegetable oil into a large skillet to a depth of about 1-2 inches. Heat over medium-high heat until the oil reaches 350°F (175°C).
- Fry: Carefully place 2-3 chimichangas seam-side down in the hot oil. Fry for 1-2 minutes per side, until crispy and deep golden brown. Do not overcrowd the pan.
- Coat and Serve: Immediately remove the chimichangas from the oil with tongs, let excess oil drip off, and roll them in the cinnamon-sugar mixture until fully coated. Serve warm.
Notes
Keep your oil at a consistent 350°F for the crispiest, least greasy results.
Serve with chocolate sauce, caramel, or a scoop of vanilla ice cream for an extra decadent touch.
Share This Delicious Recipe!
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