These Apple Cinnamon Cheesecake Chimichangas are that perfect combination of apple and cinnamon and sugary and creamy. You have to make these (they are really easy!) for an after-dinner dessert. I won’t judge if you drizzle a little caramel sauce on top either.
6 Flour Tortillas
1 (8oz) Package Cream Cheese, Softened
¼ Cup Sour Cream
2 tbsp Sugar
1 tsp Vanilla extract
¾ Cups Apple Pie Filling, Chopped
¼ Cup Sugar
1 tbsp Cinnamon
Oil for Frying
Preheat oil to 360 degrees.
In a large mixing bowl, combine cream cheese, sour cream, vanilla extract and 1 tbsp sugar. Fold in apple pie filling.
Divide cheesecake filling evenly between each tortilla.
Roll each tortilla into a burrito by folding in to edges then rolling up. Secure seam with toothpicks.
Combine ¼ cup sugar and 1 tbsp cinnamon in a shallow bowl and set aside.
Fry each chimichanga until golden brown. Remove from oil and coat in cinnamon sugar mixture.
Remove toothpicks and serve immediately.
Refrigerate leftovers in an airtight container.