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Cherry Cheesecake Chimichangas Recipe

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4.8 from 60 reviews

Cherry Cheesecake Chimichangas are indulgent, crispy fried tortillas filled with creamy sweetened cream cheese and luscious cherry pie filling, rolled and fried to golden perfection. Coated in cinnamon sugar and brushed with melted butter, these delightful desserts combine rich cheesecake flavors with a crunchy exterior, perfect for a decadent treat or party dessert.

Ingredients

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)
  • 1 cup (240g) cherry pie filling
  • 1/2 tsp almond extract (optional)

Chimichangas & Coating

  • 8 large (10-inch) flour tortillas
  • 4 cups (960ml) vegetable oil, for frying
  • 1/2 cup (100g) granulated sugar (for coating)
  • 1 tbsp ground cinnamon
  • 1/4 cup unsalted butter, melted

Instructions

  1. Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese until light and fluffy, usually about 2-3 minutes. Gradually add 1/4 cup sugar while continuing to beat until the mixture is smooth and creamy. Stir in 1 tsp vanilla extract and 1 tbsp fresh lemon juice if using. Set the filling aside.
  2. Prepare the Cherry Filling: In a small bowl, combine the cherry pie filling with 1/2 tsp almond extract if desired. Mix gently and set aside.
  3. Warm the Tortillas: To prevent cracking and make folding easier, lightly warm the tortillas in a skillet over low heat or microwave them for a few seconds until pliable.
  4. Assemble the Chimichangas: Lay a warm tortilla flat on a clean surface. Spoon 2-3 tablespoons of the cheesecake filling onto the tortilla in a rectangular shape positioned 1 inch from the bottom edge and about 1/2 inch from the sides. Top the filling with 1-2 tablespoons of the cherry filling. Fold the bottom edge tightly over the filling, then fold in the left and right sides. Roll the tortilla tightly away from you to form a compact cylinder and place it seam-side down to seal. Repeat with the remaining tortillas and fillings.
  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), using a kitchen thermometer to ensure accurate temperature. Do not start frying until the oil reaches this temperature.
  6. Fry the Chimichangas: Carefully add 2-3 chimichangas seam-side down into the hot oil, being careful not to overcrowd the pan. Fry each side for about 2-4 minutes or until all sides are golden brown and crispy. Remove them using tongs and place on a wire rack set over paper towels to drain excess oil. Repeat in batches, allowing the oil to reheat as needed.
  7. Make Cinnamon Sugar Coating: In a shallow dish, mix 1/2 cup granulated sugar with 1 tablespoon ground cinnamon until evenly combined.
  8. Coat the Chimichangas: Brush each warm, fried chimichanga all over with melted butter. Immediately roll them in the cinnamon sugar mixture, ensuring every surface is coated. Place coated chimichangas back onto the wire rack.
  9. Serve: Serve the Cherry Cheesecake Chimichangas warm. Optionally garnish with fresh whipped cream, powdered sugar, or a drizzle of chocolate or caramel sauce for extra indulgence.

Notes

  • Warming the tortillas is essential to prevent tearing during rolling.
  • Use a thermometer to maintain oil temperature; too hot burns the chimichangas, too cool results in greasy texture.
  • Chimichangas are best served fresh and warm for optimal crispiness.
  • You can swap cherry pie filling with other fruit pie fillings like blueberry or strawberry as variations.
  • Store leftovers in an airtight container in the refrigerator and reheat in an oven for crispiness.
  • For extra flavor, add a pinch of cinnamon or nutmeg to the cream cheese filling.

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