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Cinnamon Roll Cheesecake Chimichanga

Cinnamon Roll Cheesecake Chimichanga: Sweet Crunch Awaits

This Cinnamon Roll Cheesecake Chimichanga redefines dessert with a crispy shell and creamy filling, perfect for brunch or dessert.
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Prep Time 15 minutes
Cook Time 7 minutes
Cooling Time 1 minute
Total Time 23 minutes
Servings: 6 chimichangas
Course: Desserts
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 oz cream cheese softened for easy blending
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 cup brown sugar
For the Wrapper
  • 4 large flour tortillas for wrapping
  • 2 tbsp butter for cooking
For Topping & Serving
  • powdered sugar for dusting
  • whipped cream for serving
  • caramel sauce for drizzling

Equipment

  • Mixing Bowl
  • Skillet
  • Spoon

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth and creamy, about 2-3 minutes.
  2. In a small bowl, combine brown sugar and ground cinnamon, stirring until blended.
  3. Lay a flour tortilla flat, spread filling in the center, and sprinkle cinnamon-sugar mixture on top. Fold and roll tightly.
  4. In a skillet, melt butter and cook chimichangas seam side down for about 5-7 minutes until golden brown.
  5. Dust with powdered sugar, top with whipped cream and caramel sauce, and serve warm.

Nutrition

Serving: 1chimichangaCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 30mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Make sure to soften cream cheese and adjust cooking time based on heat level for perfect chimichangas.

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