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Caramel Pumpkin Cheesecake Chimichangas

Delicious chimichangas filled with creamy pumpkin cheesecake and drizzled with caramel sauce, perfect for fall.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Dessert, Easy, Fall
Servings: 4 servings

Ingredients

Ingredients

  • 4 pieces Flour Tortillas
  • 4 oz Cream Cheese, softened
  • 0.5 cup Granulated Sugar
  • 0.5 cup Pumpkin Puree (not pumpkin pie filling)
  • 0.5 tsp Pumpkin Spice
  • 0.5 tsp Vanilla Extract
  • 0.125 cup Caramel Sauce
  • 2 Tbsp Butter

Instructions

  • Step 1: In a medium-sized bowl, combine the softened cream cheese and granulated sugar. Beat until smooth and creamy, about 2-3 minutes.
  • Step 2: Add pumpkin puree, pumpkin spice, and vanilla extract. Mix until well combined and smooth.
  • Step 3: Take a flour tortilla and place a tablespoon of filling in the center. Wrap tightly, folding in the sides.
  • Step 4: In a skillet, heat butter over medium heat. Fry chimichangas seam-side down for 3-4 minutes on each side until golden brown.
  • Step 5: Drizzle warm chimichangas with caramel sauce and serve. Optionally, add a scoop of vanilla ice cream.

Equipment

  • Mixing Bowl
  • Skillet
  • Whisk or Hand Mixer

Notes

For a healthier option, bake the chimichangas at 350°F (175°C) for 15-20 minutes instead of frying.