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–+ servings

Cinnamon Roll Cheesecake Chimichanga

Sally Thompson
Get ready to fall in love with this irresistible Cinnamon Roll Cheesecake Chimichanga—a crispy, golden dessert that blends the comforting flavors of a cinnamon roll with creamy cheesecake filling. Perfect as a quick breakfast, easy dessert, or fun food idea, this recipe delivers a crunchy outside with a rich, gooey center, topped with caramel and whipped cream.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 350 kcal

Ingredients
  

  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons sour cream
  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons melted butter
  • 6 large flour tortillas
  • 1/2 cup cinnamon roll filling optional
  • 2 cups vegetable oil
  • 1/2 cup powdered sugar
  • 1/3 cup caramel sauce
  • 1 cup whipped cream

Instructions
 

  • 1. In a mixing bowl beat cream cheese sugar vanilla cinnamon and sour cream until smooth
  • 2. Mix brown sugar cinnamon and melted butter in another bowl
  • 3. Warm tortillas until soft
  • 4. Spread filling and cinnamon mixture onto tortillas
  • 5. Roll tightly and seal edges
  • 6. Heat oil to 350F
  • 7. Fry until golden brown on all sides
  • 8. Drain on paper towels
  • 9. Dust with powdered sugar and drizzle caramel
  • 10. Top with whipped cream and serve warm

Notes

Use softened cream cheese for smooth texture
Do not overfill tortillas to avoid leaks
Keep oil at steady temperature for best crispiness

Nutrition

Serving: 1chimichangaCalories: 350kcalCarbohydrates: 38gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 45mgSodium: 300mgFiber: 1gSugar: 20g
Keyword breakfast ideas, cheesecake, chimichanga, cinnamon roll, dessert ideas, easy dessert, quick recipe, sweet snack
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