Cheese Cake Chimichanga Recipe
Creamy cheese cake wrapped in a pastry tortilla, fried until flaky and golden, dusted with cinnamon sugar drizzled with caramel sauce and whipped cream.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cheesecake Filling
Chimichanga Wrapping
Toppings
Method
Cheesecake Filling Preparation
- 1
Prepare the Filling
In a mixing bowl, beat the cream cheese until smooth. Gradually add granulated sugar, mixing until well combined.
- 2
Combine Ingredients
Add sour cream, vanilla extract, and egg to the cream cheese mixture. Mix until the mixture is creamy and there are no lumps.
- 3
Chill the Filling
Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to firm up.
Chimichanga Assembly
- 4
Prepare Tortillas
Lay out the flour tortillas on a clean surface.
- 5
Fill the Tortillas
Spoon about 1/4 cup of the chilled cheesecake filling onto the center of each tortilla.
- 6
Fold the Tortillas
Fold the sides of the tortilla over the filling and then roll it up tightly to form a chimichanga.
Frying the Chimichangas
- 7
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 8
Fry the Chimichangas
Carefully place the chimichangas seam side down into the hot oil. Fry for about 3-4 minutes on each side or until golden brown and crispy.
- 9
Drain Excess Oil
Remove the chimichangas from the oil and place them on a paper towel-lined plate to drain any excess oil.
Serving
- 10
Prepare the Cinnamon Sugar
In a small bowl, mix together 1 cup of granulated sugar and 1 tsp of cinnamon.
- 11
- 12
Serve
Drizzle with caramel sauce and top with whipped cream before serving.
