CARAMEL PUMPKIN CHEESECAKE CHIMICHANGAS are crispy tortillas stuffed with a pumpkin cheesecake filling that's to die for!
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Caramel Pumpkin Cheesecake Chimichangas

CARAMEL PUMPKIN CHEESECAKE CHIMICHANGAS are crispy tortillas stuffed with a pumpkin cheesecake filling that's to die for!
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 4 chimichangas
Calories 443kcal
Author Julie Evink

Ingredients

Cinnamon Sugar

  • 1/4 c. sugar
  • 1 Tbsp ground cinnamon

Instructions

  • Combine sugar and cinnamon for cinnamon sugar mixture in a shallow plate or bowl. Set aside.
  • Cream together cream cheese and sugar in small mixing bowl.
  • In a small mixing bowl combine pumpkin, sugar, and pumpkin spice. Spread 1/4 of mixture down the middle of each tortilla. Top with 1/4 of the cream cheese mixture. Drizzle caramel sauce over cream cheese.
  • Fold two sides of the tortilla in and roll up just like a burrito.
  • In a large skillet melt butter over medium to medium-high heat. Place chimichangas seam side down and fry just until golden brown, 2-3 minutes per side. Rotate so all sides are fried. Brush the ends of the chimichanga and nay parts that did not get browned with additional melted butter.
  • Roll the chimichangas in the cinnamon-sugar mixture until fully coated.
  • Serve immediately.

Nutrition

Calories: 443kcal | Carbohydrates: 69g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 374mg | Potassium: 185mg | Fiber: 1g | Sugar: 47g | Vitamin A: 3075IU | Vitamin C: 2.6mg | Calcium: 89mg | Iron: 1.5mg