There is something undeniably comforting about cinnamon rolls—the warm spice, the soft dough, the sweet glaze. Now imagine pairing that classic flavor with rich, creamy cheesecake and wrapping it all inside a golden, crispy chimichanga shell. That is exactly what this Cinnamon Roll Cheesecake Chimichanga delivers: a bold, indulgent dessert that feels both nostalgic and excitingly new.
The first time I made these, I was skeptical about frying a cheesecake filling, but the result was pure magic. The outside turned perfectly crisp while the inside stayed creamy and luscious. The cinnamon sugar coating added a delightful crunch that balanced the smooth filling beautifully. Whether you are planning a weekend treat, hosting friends, or simply satisfying a sweet craving, this recipe is guaranteed to impress. It combines texture, flavor, and comfort in every single bite.
Why You’ll Love This Recipe
This recipe brings together three beloved desserts in one irresistible package: cinnamon rolls, cheesecake, and chimichangas. The contrast between crispy and creamy textures makes every bite exciting. It is simple enough for home cooks yet impressive enough for special occasions. You can prepare the filling in advance, customize the sweetness, and even experiment with different toppings. If you enjoy desserts that feel bakery-worthy but are easy to make at home, this one will quickly become a favorite.
Cinnamon Roll Cheesecake Chimichanga: A Decadent Dessert Fusion You’ll Crave Again and Again
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A decadent dessert mashup featuring creamy cheesecake and sweet cinnamon roll filling wrapped in a tortilla, fried until golden and crispy, then coated in cinnamon sugar for a warm, crunchy treat.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 cup prepared cinnamon roll filling or brown sugar-cinnamon mixture
- 4 large flour tortillas
- 1 egg, beaten (for sealing)
- 1/2 cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
- Vegetable oil, for frying
Instructions
- In a mixing bowl, beat the softened cream cheese, 1/4 cup sugar, vanilla extract, and 1 teaspoon cinnamon until smooth and creamy.
- Lay a tortilla flat and spread 2–3 tablespoons of the cheesecake mixture in the center. Add 1–2 tablespoons of cinnamon roll filling on top.
- Fold in the sides of the tortilla and roll tightly like a burrito. Brush the edge with beaten egg to seal. Repeat with remaining tortillas.
- In a shallow bowl, mix 1/2 cup sugar with 1 teaspoon cinnamon for coating and set aside.
- Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
- Carefully place chimichangas seam-side down in the hot oil and fry for 2–3 minutes per side, or until golden brown and crispy.
- Remove and drain briefly on paper towels, then immediately roll in the cinnamon sugar mixture until evenly coated.
- Serve warm, optionally topped with whipped cream, caramel sauce, or a drizzle of cream cheese glaze.
Notes
- Ensure the oil maintains a steady temperature to prevent greasy chimichangas.
- You can bake at 400°F (200°C) for 15–18 minutes for a lighter version.
- Air frying at 375°F (190°C) for 8–10 minutes is another alternative.
- Best served fresh and warm for optimal crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American-Mexican Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cream Cheese
The foundation of the cheesecake filling, cream cheese provides that rich, tangy base that defines the dessert. Make sure it is softened to room temperature so it blends smoothly without lumps.
Granulated Sugar
Sugar sweetens the cheesecake filling and balances the tanginess of the cream cheese. It also helps create a smooth, creamy texture when properly mixed.
Vanilla Extract
A splash of vanilla enhances the overall flavor and adds warmth to the filling. Pure vanilla extract works best for a more pronounced, authentic taste.
Ground Cinnamon
Cinnamon brings the signature warmth of a cinnamon roll. It is used both inside the filling and in the outer sugar coating for maximum flavor impact.
Flour Tortillas
Soft flour tortillas serve as the wrapper for the chimichangas. They crisp up beautifully when fried and hold the filling securely.
Butter
Melted butter helps seal the tortillas and adds richness. It also contributes to that golden, crisp exterior.
Cinnamon Sugar Mixture
A blend of sugar and cinnamon coats the fried chimichangas, creating a sweet, slightly crunchy exterior reminiscent of churros.
Vegetable Oil
Used for frying, vegetable oil ensures the chimichangas become golden and crispy without absorbing excess grease when heated to the correct temperature.
Directions
Start by preparing the cheesecake filling. In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, vanilla extract, and ground cinnamon. Continue mixing until the ingredients are fully incorporated and the texture is silky. Scrape down the sides of the bowl as needed to ensure everything blends evenly.
Lay a flour tortilla flat on a clean surface. Spoon a generous portion of the cheesecake filling into the center, leaving space around the edges. Fold in the sides and roll tightly like a burrito, making sure the filling is fully enclosed. Brush the edges lightly with melted butter to help seal the tortilla. Repeat with the remaining tortillas and filling.
Heat vegetable oil in a deep skillet over medium heat. Once the oil reaches approximately 350°F (175°C), carefully place a chimichanga seam-side down into the oil. Fry for two to three minutes per side or until golden brown and crispy. Remove and place on paper towels to drain excess oil.
While still warm, roll each chimichanga in the cinnamon sugar mixture until evenly coated. Serve immediately for the best texture and flavor.
Equipment needed : Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe yields approximately 6 chimichangas, serving 6 people. Preparation time takes about 20 minutes, and cooking time takes around 15 minutes, making the total time approximately 35 minutes.
Storage/reheating
Store leftover chimichangas in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 8–10 minutes to restore crispness. Avoid microwaving if possible, as it may soften the exterior.
Variations and Customizations
If you want to experiment, there are many creative ways to customize this recipe. For a lighter version, try baking the chimichangas instead of frying them. Brush them generously with melted butter and bake at 400°F (200°C) for about 12–15 minutes, turning halfway through, until golden and crisp.
You can also add fruit to the filling. Finely chopped apples sautéed with cinnamon make a delicious addition, enhancing the cinnamon roll flavor. Fresh berries such as strawberries or blueberries add brightness and contrast to the rich cheesecake.
For a more decadent presentation, drizzle the finished chimichangas with cream cheese glaze or caramel sauce. A dusting of powdered sugar can elevate the appearance, making it perfect for entertaining guests.
If you prefer a deeper spice profile, add a pinch of nutmeg or cardamom to the filling. You could even incorporate mini chocolate chips for a sweet surprise inside. I once tried adding a spoonful of dulce de leche into the center before rolling, and it created a molten caramel core that was absolutely irresistible.
These variations allow you to adapt the recipe to different tastes and occasions without losing its signature charm.
FAQs
Can I bake instead of fry the chimichangas?
Yes, baking is a great alternative. Brush them with melted butter and bake until golden and crisp.
Can I make the filling ahead of time?
Absolutely. The cheesecake filling can be prepared up to 24 hours in advance and stored in the refrigerator.
What oil is best for frying?
Neutral oils such as vegetable or canola oil work best due to their high smoke point.
How do I prevent the chimichangas from opening while frying?
Make sure to roll them tightly and place them seam-side down in the oil first.
Can I freeze these?
Yes, you can freeze them before frying. Thaw in the refrigerator before cooking.
Can I use low-fat cream cheese?
Yes, but the texture may be slightly less rich and creamy.
Nutrition and Dietary Info
Below is an approximate nutritional breakdown per serving (1 chimichanga):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 7 g |
| Carbohydrates | 48 g |
| Fat | 23 g |
| Saturated Fat | 11 g |
| Fiber | 2 g |
| Sugar | 28 g |
| Sodium | 320 mg |
Values are estimates and may vary depending on exact ingredient quantities and frying absorption.
Conclusion
This Cinnamon Roll Cheesecake Chimichanga is the perfect example of how combining familiar desserts can create something extraordinary. With its crispy exterior, creamy cinnamon-spiced filling, and sweet sugar coating, it delivers comfort and indulgence in every bite. Whether served at gatherings or enjoyed as a weekend treat, this dessert is sure to become a repeat request in your kitchen.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!