This decadent dessert is a deep-fried burrito filled with all the flavors of a caramel apple cheesecake. If you’re looking for a sweet fall treat – this is it!
Wondering what could possibly be better than cheesecake? Me too!
One way I like to take a dessert to the next level is by deep-frying it. I’m familiar with cheesecake egg rolls (they’re incredible!), but when I heard about deep-fried cheesecake chimichangas, I knew what love was for the first time.
What is fried cheesecake chimichanga? It’s a sweet, crispy burrito shell filled with cream cheese and pie filling. Right before serving, it’s dusted with brown sugar & cinnamon topping. I decided to make a fall version with apple pie filling and caramel sauce.
Ingredients
- Cream Cheese
- Powdered Sugar
- White Sugar
- Brown Sugar
- Cinnamon
- Heavy Whipping Cream
- Apple Pie Filling
- Caramel Sauce
- Flour Tortillas
- Canola or Peanut Oil (for frying)
Tools Needed
- Cast-iron Skillet or Deep-Fryer – For frying the recipe you will one of these. I prefer to use a deep-fryer because it regulates the temperature, keeping it consistent the entire time. If you use a cast-iron skillet, I recommend using a candy/deep-fryer thermometer.
- High-heat Resistant Tongs – You’ll want a longer pair of heat resistant tongs. I like to use these.
Other Recipes with Apples
More Fried Desserts
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Caramel Apple Cheesecake Chimichangas
Ingredients
Caramel Apple Cheesecake Chimichangas
- 8 oz Cream Cheese, softened
- 1/2 Cup Powdered Sugar
- 1/4 Cup White Sugar
- 1 Cup Heavy Whipping Cream
- 20 oz can Apple Pie Filling
- ¼ cup Caramel Sauce
- 6 Flour Tortillas, taco style
- Canola or Peanut Oil, for frying
Brown Sugar & Cinnamon Coating
- 1 Tablespoon Brown Sugar
- ½ Tablespoon Cinnamon
- 1 Tablespoon White Sugar
Instructions
- In a bowl, combine cream cheese, powdered sugar, white sugar, and heavy whipping cream. This will be the cheesecake filling.
- In a separate bowl, combine apple pie filling with caramel sauce.
- Microwave tortillas for about 15 seconds before rolling the chimichangas. This makes them more flexible and easier to fold without tearing.
- Lay tortilla flat. Add 3 tbsp of cheesecake mixture, followed by 3 tbsp of apple pie filling directly in the center of the tortilla in an oval shape.
- Fold the bottom half of the tortilla over the top half. Then, push filling back slightly into the tortilla, making a tighter wrap in doing so. Next, fold the sides towards the center and roll the burrito to the top half. Repeat until all tortillas are filled.
- Mix remaining white sugar, cinnamon, and brown sugar and evenly cover the bottom of a plate. Set aside.
- Add oil to your deep fryer’s minimum fill line, or add 2” of oil to a cast-iron skillet. Heat oil to 375°F.
- Once the oil is at temp, slowly lower chimichangas into the oil using tongs. Fry for 3 minutes on each side.
- Remove chimichangas from oil one by one, immediately placing onto the plate filled with brown sugar and cinnamon. Roll to evenly coat.
- Drizzle caramel sauce on top and serve warm. Enjoy!
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