Cherry Cheesecake Chimichangas is quick and easy dessert perfect for all cheesecake lovers! Yes, you got it right, this is dessert recipe!!! Cherry Cheesecake Chimichangas are irresistibly scrumptious, crispy, deep fried burritos filled with sweet, cherry cheesecake and rolled into cinnamon sugar.
If you are craving for a cherry cheesecake, you’re at the right place! These Cherry Cheesecake Chimichangas are not the classic baked cheesecake that requires a lot of spare time and work.This is very quick recipe that wins for ease and simplicity. And the best part for this type of recipe is you could change it by using a different type of fruit for filling. Last time I used fresh strawberries and they were so good. Perhaps you remember my Strawberry Cheesecake Chimichangas. I had to try new version and this time I chose cherry pie filling instead fresh strawberries. Cherry Cheesecake Chimichangas turned out equally delicious.
Cherry Cheesecake ChimichangasIngredients
- food recipes
If you are craving for a cherry cheesecake, you’re at the right place! These Cherry Cheesecake Chimichangas are not the classic baked cheesecake that requires a lot of spare time and work.This is very quick recipe that wins for ease and simplicity. And the best part for this type of recipe is you could change it by using a different type of fruit for filling. Last time I used fresh strawberries and they were so good. Perhaps you remember my Strawberry Cheesecake Chimichangas. I had to try new version and this time I chose cherry pie filling instead fresh strawberries. Cherry Cheesecake Chimichangas turned out equally delicious.
Cherry Cheesecake ChimichangasIngredients
- 6 (8-inch) soft flour tortillas
- 8 oz. cream cheese-softened
- 1 Tablespoon sugar
- 1 teaspoon vanilla extract
- 1 ½ cups cherries from cherry pie filling
- vegetable oil-for frying
- 1 Tablespoon cinnamon
- 1/2 cup sugar
- Mix together cream cheese, 1 tablespoon sugar and vanilla extract .
- Divide the mixture evenly between 6 tortillas and slather in the lower third of each tortilla.
- Add ¼ cup cherries onto each tortilla in the center of cream cheese.
- Fold sides of each tortilla toward the center and then roll up the tortilla tight like a burrito (secure it with a toothpick!).
- Combine 1/2 cup sugar with 1 tablespoon cinnamon in a shallow bowl and set aside.
- Line a large plate with paper towels, set aside.
- In 5 inch deep saucepan place about 2 -2 1/2 inch vegetable oil and heat it over medium-high heat
- Working in batches fry the chimichangas until golden brown and crispy, about 2-3 minutes and flip them as needed.
- Transfer fried chimichangas onto paper towel lined plate to drain for a minute, then roll them in the cinnamon-sugar mixture.
- Remove toothpicks from the chimichangas before serving!
