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Pumpkin Pie Cheesecake Chimichangas

November 4, 2014 by Kayley 4 Comments

Pumpkin Pie Cheesecake Chimichangas | thekitchenmccabe.com

Several years ago I ran the kitchen in an eating disorder treatment center. At one point I ordered a large box of something called a ‘Xango’ to use as a pre-made dessert when we were in a pinch. Maybe some of you have heard of them…I know there are restaurants out there that serve them. Basically, they are a cheesecake stuffed tortilla that is deep fried and rolled in cinnamon sugar.

Cheesecake.

Deep-fried.

Cinnamon sugar.

Nope, doesn’t get much better than that. Well, except for that they had a Xango that was filled with banana cheesecake and caramel. I guess that would be better. And you can bet that I’ll be recreating that one soon and posting it. Xango’s are the only pre-made dessert that I have ever craved over a long period of time. They are just that good.

Pumpkin Pie Cheesecake Chimichangas | thekitchenmccabe.com

Over the past few weeks of my wistful xango cravings, I decided I really just needed to make my own. I mean, it’s not like they’re hard to make! But, being the season that it it, I really wanted to give them a little autumn flavor.

So, I filled mine with the necessary cheesecake and added a scoop of pumpkin pie filling as well.

These really are simple. You lay out a tortilla, place a scoop of cheesecake batter and a scoop of pumpkin pie filling in the center, roll it up like a burrito, seal the end with a toothpick and deep fry. After it’s fried, you roll it in cinnamon sugar and serve it up with a bit of caramel sauce drizzled over the top.

Pumpkin Pie Cheesecake Chimichangas | thekitchenmccabe.comPumpkin Pie Cheesecake Chimichangas | thekitchenmccabe.com

I used some left over Cider Caramel to drizzle over my chimichangas.  And it was loverly.  But any caramel, even a bottled version( uh, Mrs. Richardsons,  anyone? So good.) works.

Even if you don’t want to add the caramel drizzle, these are still delicious anyway.

Now stay tuned for that banana/caramel version 😉

Pumpkin Pie Cheesecake Chimichangas | thekitchenmccabe.com

More pumpkin? Here you go!

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Pumpkin Pie Cheesecake Chimichangas
 
Print
The amount this recipe makes depends on how much filling is put into each tortilla. Personally, I would put less filling in, rather than more, to ensure that the filling cooks through.
Serves: 8-12 Chimichangas
Ingredients
  • 8-12 Small Flour Tortillas
  • 8 oz. Cream Cheese, softened
  • 2 T. Sugar
  • 2 T. Sour Cream
  • 1 Egg, beaten(divided)
  • ½ t. Vanilla
  • 1 C. Canned Pumpkin Pie Filling(not plain pumpkin puree)
  • 1 T. Evaporated Milk
  • Vegetable Oil, for frying
  • 1 C. Cinnamon Sugar(add cinnamon to 1 C. sugar and mix...add as much or little cinnamon as you like)
  • Caramel Sauce, for drizzling
Instructions
  1. Beat the cream cheese and sugar in the bowl of a stand mixer fitted with a paddle attachment until smooth and creamy. Beat in the sour cream. Scrap the sides of the bowl down with a rubber spatula. Add the ½ of the beaten egg and the vanilla. Mix until combined. Set aside.
  2. In another small bowl, whisk together the pumpkin pie filling, other ½ of the beaten egg, and evaporated milk.
  3. Lay out your tortillas and place about 1 T. of each filling in the center of each tortilla.
  4. Roll the tortillas up like a burrito and seal the edge of each tortilla with a toothpick.
  5. Heat 3 inches of oil in a large pot.
  6. When oil is ready, fry each rolled tortilla for about 1½-2 minutes per side, removing and placing on a paper towel to drain when golden brown.
  7. Let sit and cool for a few minutes.
  8. Remove the toothpicks and roll each chimichanga in cinnamon sugar.
  9. Serve with a drizzle of caramel sauce.
3.2.2925

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Filed Under: Desserts, Seasonal/Autumn Tagged With: cheesecake, cinnamon sugar, deep fried, pie, pumpkin

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Comments

  1. Tina @ Just Putzing Around the Kitchen says

    November 4, 2014 at 6:17 PM

    These look AWESOME! A restaurant near us does a Nutella + banana version that is to DIE for, but I think these may look even better 😀

    Reply
  2. Jocelyn (Grandbaby cakes) says

    November 5, 2014 at 3:21 AM

    Oh I just adore these. I am a stalker of your blog and just had to finally comment. Amazing and pinned.

    Reply
  3. Sarah says

    November 5, 2014 at 9:22 AM

    Shut the front door. I NEEEEEED these in my life. Now I’m craving a xango even though I’ve never even had one!

    Reply
  4. [email protected] says

    November 6, 2014 at 4:23 AM

    ok … so this is just amazing … i don’t even know what else to say except that I have to make them ASAP! thank you for sharing such a FAB recipe, Kayley!

    Reply

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My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

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