Cherry Cheesecake Chimichangas are the perfect fusion of rich, creamy cheesecake filling and the crispy goodness of fried tortillas. This dessert is a delicious twist on the traditional chimichanga, combining smooth cream cheese with sweet cherry pie filling, wrapped in a golden, cinnamon-sugar-coated tortilla. With just the right balance of crunch and sweetness, these Cherry Cheesecake Chimichangas are a crowd-pleaser and an indulgent treat perfect for any occasion.
Ingredients:
8 oz cream cheese (softened)
1/4 cup granulated sugar
1 tsp vanilla extract
1 can (21 oz) cherry pie filling
6 large flour tortillas
1/2 cup granulated sugar (for coating)
1 tsp cinnamon (for coating)
Oil for frying (vegetable or canola)
Whipped cream, for serving
Powdered sugar, for garnish
Instructions:
Prepare the Cheesecake Filling: In a medium bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract until smooth and creamy.
Assemble the Chimichangas: Spoon 2 tablespoons of the cheesecake mixture onto the center of each flour tortilla. Add 2 tablespoons of cherry pie filling on top of the cheesecake mixture.
Fold the Tortillas: Fold in the sides of the tortilla and roll it up tightly, burrito-style, ensuring the filling is sealed inside.
Mix Cinnamon Sugar: In a shallow dish, combine 1/2 cup granulated sugar and 1 teaspoon cinnamon for the coating.
Heat the Oil: In a deep skillet or saucepan, heat about 1 inch of oil over medium heat until it reaches 350°F (175°C).
Fry the Chimichangas: Fry the chimichangas in batches, cooking each one for 2-3 minutes per side until golden brown and crispy.
Coat in Cinnamon Sugar: Remove the chimichangas from the oil and immediately roll them in the cinnamon sugar mixture while still warm.
Serve: Serve the chimichangas with whipped cream and a dusting of powdered sugar for an extra touch of sweetness. Enjoy warm for the best flavor!
Serving Tips:
Serve Warm: For the best flavor and texture, serve the chimichangas warm. The contrast of the warm, crispy exterior with the creamy filling makes for an irresistible treat.
Garnish: Enhance the presentation by dusting the chimichangas with powdered sugar and adding a dollop of whipped cream on the side. You can also drizzle with chocolate sauce or caramel for extra indulgence.
Accompaniments: Pair with a scoop of vanilla ice cream or a fruit compote for a delicious contrast. Fresh berries can also add a refreshing touch.
Plating: Arrange the chimichangas on a serving platter, and consider adding mint leaves or edible flowers for a pop of color.
Storage Tips:
Refrigeration: Store leftover chimichangas in an airtight container in the refrigerator for up to 2 days. This helps maintain their flavor and prevents them from drying out.
Freezing: If you have uncooked chimichangas, you can freeze them. Place them in a single layer on a baking sheet until frozen solid, then transfer them to an airtight container or freezer bag. They can be stored for up to 1 month. When ready to eat, fry them directly from frozen, adding a couple of extra minutes to the cooking time.
Reheating: To reheat leftover chimichangas, place them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also use an air fryer for a crispier texture.
Avoiding Sogginess: If you’re storing them, it’s best to keep the chimichangas uncoated in cinnamon sugar until you’re ready to serve. This helps maintain their crispiness. Roll them in the cinnamon sugar mixture just before serving.
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FAQs:
Can I use a different type of filling in the chimichangas?
Absolutely! While this recipe features cherry pie filling, you can customize the chimichangas with other fruit fillings, such as blueberry, apple, or strawberry. You can also experiment with other flavors of cheesecake, such as chocolate or lemon, to create your own unique dessert!
How do I ensure my chimichangas stay crispy after frying?
To keep your chimichangas crispy, avoid overcrowding the frying pan and make sure the oil is heated to the correct temperature (around 350°F or 175°C) before frying. Additionally, roll the chimichangas in cinnamon sugar while they are still warm to create a crunchy coating. If storing leftovers, keep them uncoated in sugar until ready to serve.
Can I make these chimichangas in advance?
Yes, you can prepare the chimichangas in advance! You can assemble them and freeze uncooked chimichangas for up to a month. When you’re ready to serve, simply fry them from frozen, adding a few extra minutes to the cooking time. You can also store cooked chimichangas in the refrigerator for up to 2 days; just reheat them in the oven or air fryer to restore their crispiness.
What can I serve with Cherry Cheesecake Chimichangas?
Cherry Cheesecake Chimichangas are delicious on their own, but you can elevate the dessert by serving them with whipped cream, a scoop of vanilla ice cream, or a drizzle of chocolate or caramel sauce. Fresh berries or a fruit compote also make great accompaniments for added flavor and texture.
Conclusion:
Cherry Cheesecake Chimichangas are a quick and delightful dessert that’s guaranteed to impress. With their crispy exterior and creamy, sweet interior, these chimichangas are sure to become a new favorite in your household. Whether you’re serving them at a family gathering, holiday party, or just as a weeknight treat, they’re a must-try dessert for any occasion!
📖 Recipe:
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Cherry Cheesecake Chimichangas
- Total Time: 25 minutes
- Yield: 6 chimichangas
- Diet: Vegetarian
Description
Indulge in the deliciousness of Cherry Cheesecake Chimichangas, a unique dessert that combines crispy, golden tortillas with a creamy cheesecake filling and sweet cherry pie filling. Perfect for any occasion, these deep-fried delights are rolled in cinnamon sugar for an irresistible treat that will leave everyone wanting more!
Ingredients
8 oz cream cheese, softened
1/4 cup granulated sugar
1 tsp vanilla extract
1 can (21 oz) cherry pie filling
6 large flour tortillas
1/2 cup granulated sugar (for coating)
1 tsp cinnamon (for coating)
Oil for frying (vegetable or canola)
Whipped cream, for serving
Powdered sugar, for garnish
Instructions
- In a medium bowl, beat together the softened cream cheese, 1/4 cup sugar, and vanilla extract until smooth and creamy.
- Spoon about 2 tablespoons of the cheesecake mixture onto the center of each tortilla, then add 2 tablespoons of cherry pie filling.
- Fold in the sides of the tortilla and roll it up tightly, burrito-style, ensuring the filling is sealed inside.
- In a shallow dish, mix together the 1/2 cup sugar and cinnamon for coating.
- Heat about 1 inch of oil in a deep skillet or saucepan over medium heat until it reaches 350°F (175°C).
- Fry the chimichangas in batches for about 2-3 minutes on each side, or until golden brown and crispy.
- Remove from the oil and immediately roll in the cinnamon sugar mixture while still warm.
- Serve with whipped cream and a dusting of powdered sugar. Enjoy warm for the best flavor!
Notes
Feel free to substitute cherry pie filling with your favorite fruit filling.
Ensure the oil temperature is monitored to prevent burning or undercooking.
Store leftover chimichangas in an airtight container in the refrigerator for up to 2 days, or freeze uncooked chimichangas for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Fried
- Cuisine: American
Nutrition
- Serving Size: 6 chimichangas
- Calories: 380 kcal
