Cinnamon Roll Cheesecake Chimichanga
A delightful fusion of cinnamon rolls and cheesecake encased in a crispy chimichanga, perfect for any occasion.
Ingrédients
For the Filling
- 8 oz cream cheese, softened Can use plant-based alternative for dairy-free version.
- ¼ cup powdered sugar Consider using vegan powdered sugar for a vegan version.
- 1 tsp vanilla extract
- ½ tsp ground cinnamon Add a pinch of nutmeg for extra flavor.
For the Chimichangas
- 4-6 pieces large refrigerated cinnamon rolls (with icing) Gluten-free versions are available.
- 2-3 tbsp butter, melted (for brushing) Use dairy-free butter for a vegan option.
For Serving (Optional)
- caramel or chocolate sauce Drizzle for added sweetness.
- whipped cream Can use plant-based whipped cream.
- powdered sugar For dusting on top.
Instructions
Preparation
- Gather all your ingredients and let refrigerated cinnamon rolls sit at room temperature for 10-15 minutes.
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix softened cream cheese with powdered sugar, vanilla extract, and ground cinnamon until smooth.
- Flatten each cinnamon roll into a rectangular shape using a rolling pin.
- Spoon a small amount of the cream cheese mixture onto the center of each flattened cinnamon roll.
- Fold in the sides and roll tightly to form chimichangas.
- Place rolled chimichangas seam-side down on a baking sheet lined with parchment paper.
- Brush the tops generously with melted butter.
Baking
- Bake in the preheated oven for 15-20 minutes until golden brown and crispy.
- Allow to cool slightly before serving.
- Serve warm with drizzle of caramel or chocolate sauce, whipped cream, and a dusting of powdered sugar.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. For longer storage, freeze wrapped in plastic wrap for up to 2-3 months.