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Cinnamon Roll Cheesecake Chimichanga

Cinnamon Roll Cheesecake Chimichanga: A Crunchy Delight

Experience the magic of Cinnamon Roll Cheesecake Chimichangas, combining creamy cheesecake and cinnamon rolls in a crispy tortilla.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 chimichangas
Course: Dessert
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Filling
  • 8 ounces Cream Cheese Use fully softened cream cheese for a smooth texture.
  • 1/4 cup Granulated Sugar None; use as directed.
  • 1/4 cup Brown Sugar None; use as directed.
  • 1 teaspoon Vanilla Extract None; use as directed.
  • 1 teaspoon Ground Cinnamon None; use as directed.
For the Chimichangas
  • 4 large Flour Tortillas Smaller tortillas for handheld versions, or burrito-sized for dramatic presentations.
  • 4 tablespoons Butter Use melted for coating post-frying.
  • 2 cups Oil for Frying Use a neutral oil to maintain flavor balance.
For the Topping
  • 1 cup Powdered Sugar Mix with milk for glaze; adjust consistency as needed.

Equipment

  • Mixing Bowl
  • Deep Skillet
  • tongs

Method
 

Step‑by‑Step Instructions
  1. Prepare the Cheesecake Filling: Beat 8 ounces of softened cream cheese in a mixing bowl until smooth. Gradually mix in 1/4 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon vanilla extract, and 1 teaspoon ground cinnamon until well combined.
  2. Assemble the Chimichangas: Place a generous spoonful of the cheesecake filling at the center of a flour tortilla, fold the sides in, and roll it up tightly.
  3. Heat the Oil: In a deep skillet, heat enough neutral oil to submerge the chimichangas halfway to around 350°F (180°C).
  4. Fry the Chimichangas: Place the assembled chimichangas seam-side down into the hot oil and fry for 2-3 minutes until golden brown, flipping halfway.
  5. Drain Excess Oil: Remove chimichangas from oil using tongs and let excess oil drip off before transferring to a paper towel-lined plate.
  6. Coat in Cinnamon Sugar: Brush melted butter over the chimichangas and roll in a mixture of cinnamon and sugar.
  7. Drizzle with Glaze: Mix 1 cup powdered sugar with a splash of milk until smooth and drizzleable, then drizzle over the warm chimichangas.

Nutrition

Serving: 1chimichangaCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 1mg

Notes

Serve warm for the best taste and texture. Customize your glaze with cinnamon or vanilla for extra flavor.

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