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