Cinnamon Roll Cheesecake Chimichanga
A delightful dessert that combines cinnamon rolls with a creamy cheesecake filling, all wrapped in a crispy exterior, offering a unique twist that will impress everyone.
Ingredients
For the filling
- 8 oz cream cheese, softened Ensure it's softened for easy mixing.
- ¼ cup powdered sugar Can be substituted with erythritol for low-sugar version.
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
For the chimichangas
- 4-6 large refrigerated cinnamon rolls (with icing) Use gluten-free rolls if needed.
- 2-3 tbsp butter, melted For brushing on top before baking.
For serving (optional)
- caramel or chocolate sauce
- whipped cream
- powdered sugar
Instructions
Preparation
- Gather all your ingredients and ensure the cream cheese is softened. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small bowl, mix together the softened cream cheese, powdered sugar, vanilla extract, and ground cinnamon until smooth.
- Carefully unroll each refrigerated cinnamon roll and flatten them into rectangles using a rolling pin.
- Spoon a small amount of the cream cheese mixture onto the center of each flattened cinnamon roll.
- Fold the sides towards the center and roll them tightly to form chimichangas, ensuring they are well sealed.
- Place the rolled chimichangas seam-side down on the prepared baking sheet and brush the tops with melted butter.
Baking
- Bake the chimichangas in the preheated oven for 15-20 minutes until they are golden brown and cooked through.
Serving
- Once golden and crisp, let them cool slightly before serving. Drizzle with caramel or chocolate sauce, and top with whipped cream or powdered sugar if desired.
Notes
To store leftovers, let cool completely and place in an airtight container in the refrigerator for up to 3 days. For freezing, freeze in a single layer before transferring to a freezer-safe container.