Pumpkin Pie Cheesecake Chimichangas
Serves: 8-12 Chimichangas
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.
  • 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
  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.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/11/04/pumpkin-pie-cheesecake-chimichangas/