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Cherry Cheesecake Chimichangas are a quick and easy dessert, perfect for all cheesecake lovers! These crispy, deep-fried burritos filled with sweet cherry cheesecake and rolled in cinnamon-sugar make for an irresistibly delicious treat. If you're looking for a delightful twist on traditional cheesecake, this dessert is a must-try.
Why You'll Love This Dessert
Cherry Cheesecake Chimichangas offer the perfect balance of creamy cheesecake filling and crispy, golden exterior. This recipe is not only quick and simple to prepare but also incredibly versatile, allowing you to swap out cherry pie filling for other fruits like strawberries or blueberries. It's a creative and fun way to enjoy classic cheesecake flavors.
Essential Ingredients For Success
- Base Components:
- Flour tortillas: 8 (8-inch diameter) at 70°F (21°C)
- Moisture content 35-40% for optimal flexibility
- Each tortilla should be pliable with no tears
- Filling Elements:
- Cream cheese: 8 oz (227g) at 65°F (18°C), full-fat
- Cherry pie filling: 1 cup (240g) at 70°F (21°C)
- Granulated sugar: ¼ cup (50g) for filling
- Pure vanilla extract: 1 teaspoon (5ml)
- Coating Mixture:
- Granulated sugar: ½ cup (100g)
- Ground cinnamon: 1 tablespoon (8g)
- Mixed until uniform color achieved
- Frying Medium:
- Vegetable oil: 4 cups (960ml)
- Smoke point above 400°F (204°C)
- Fresh oil only, no previous use
Step By Step Instructions
- Environment Preparation
- Set room temperature to 68-72°F (20-22°C) with humidity below 60%. Prepare heavy-bottom pot for frying. Line baking sheet with paper towels.
- Filling Development
- Beat cream cheese until smooth (2 minutes). Add sugar gradually until dissolved. Mix in vanilla. Final temperature should be 65-68°F (18°C).
- Assembly Protocol
- Spread 2 tablespoons (30g) cream cheese mixture in center of each tortilla. Top with 2 tablespoons (30g) cherry filling. Leave 1.5-inch border. Fold sides in, then roll tightly from bottom up. Secure with toothpick if needed.
- Oil Temperature Management
- Heat oil to exactly 350°F (175°C). Maintain temperature between 345-355°F (174-179°C) throughout frying process.
- Frying Specifications
- Fry chimichangas 2-3 at a time for 2-3 minutes per side until golden brown (Pantone 7509 C). Internal temperature should reach 165°F (74°C).
- Coating Application
- Remove from oil at 165°F (74°C). Drain 30 seconds. Roll in cinnamon-sugar mixture while surface temperature is 150-160°F (66-71°C) for optimal adhesion.
- Resting Protocol
- Let rest 5 minutes on wire rack until internal temperature drops to 135°F (57°C) for optimal filling consistency.
Serving Ideas
Serve Cherry Cheesecake Chimichangas warm with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with fresh cherries or a drizzle of chocolate sauce for an extra indulgent touch. These make a delightful dessert for gatherings or a special treat for yourself.
Storage and Reheating Tips
Store leftover chimichangas in an airtight container in the refrigerator for up to 2 days. To reheat, place them in the oven at 350°F until warmed through, ensuring the crispy texture is maintained.
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Customization and Variations
Experiment with different fruit fillings like strawberries, blueberries, or peaches to create your own version of cheesecake chimichangas. For a unique twist, try adding a splash of lemon zest to the cream cheese mixture or using graham cracker crumbs in the coating for a classic cheesecake vibe.
Frequently Asked Questions
- → Can I make these chimichangas ahead of time?
While best served fresh and warm, you can prepare the filling and stuff the tortillas ahead of time. Store them covered in the fridge, then fry just before serving for the best texture.
- → What other fruit fillings can I use instead of cherry?
You can use any pie filling like apple, blueberry, or strawberry. Fresh fruit won't work as well since it needs the thickness of pie filling to prevent leaking.
- → Can I bake these instead of frying?
Yes, brush them with melted butter and bake at 400°F for about 15 minutes until crispy. The texture won't be quite the same as fried, but they'll still taste great.
- → Why did my filling leak during frying?
Make sure to seal the tortillas tightly and secure with toothpicks. Also, don't overfill them - about 2-3 tablespoons of filling per tortilla is perfect.
- → How should I store leftover chimichangas?
Keep them in the fridge for up to 2 days. Reheat in the oven at 350°F for 10 minutes to crisp them up again. The microwave will make them soggy.