Hold onto your hats kids because it’s time for another round of Secret Recipe Club!!
This month I was assigned Juanita’s Cocina. Oh joy of joys!! I got two blogs I’ve been
stalking reading intently in a row?!?! I can’t wait to keep cooking my way through this group. It’s seriously one great blog after another. I actually just got done Cooking with Jen for Crocktoberfest – where she shared a couple totally delectable crock pot recipes I’ve added to my “To Make” list.
I’ve been reading Jen for close to a year now, little does she know. 😉 I love the story of how Jen’s blog name came to be – I mean fajita? Seriously cool and meant to be. I may be a little jealous that she’s friends with Carla from Chocolate Moosey. But if Jen and I can be friends, I’ll be a happy happy girl. 🙂
When I went searching for a recipe to make this month, I knew I wanted to do something seasonal. Apple and pumpkin inclusive recipes were at the top of my list. First I saw Jen’s Pumpkin Scones, and then there were the Apple Cinnamon Dessert Chimichangas. They were oh so close to my beloved Apple Cheesecake Chimichangas from Applebee’s, but I wanted something just a little different.
Then there they were – Pumpkin Cheesecake Chimichangas. Everything happy and fall in one bite. A cinnamon-sugar crunchy tortilla crust filled with creamy no-bake pumpkin cheesecake filling. Think pumpkin cheesecake churro. Heaven!! You may notice there is no caramel sauce on my chimis, I
may have messed up my caramel sauce liked the churro idea so much that I didn’t want to mess with a good thing. And if you’re not reading Jen already get off your butt, head over to Juanita’s Cocina and get on it!!
One Year Ago: Pumpkin Butterfinger Cookies
Pumpkin Cheesecake Chimichangas
- 1/4 cup heavy cream
- 1 teaspoon powdered sugar
- 8 ounces cream cheese softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1//8 teaspoon allspice
- Five 6-inch tortillas
- Vegetable oil for frying
- 1/2 cup sugar + 1 tablespoon ground cinnamon
- Caramel sauce for drizzling store-bought or homemade
In a medium bowl, beat heavy cream until it begins to thicken. Add powdered sugar, and beat heavy cream until stiff peaks form. Set aside.
In a large bowl, beat together cream cheese, 1/4 cup sugar, and vanilla until smooth. Add pumpkin puree, cinnamon, nutmeg, ginger, and all spice; beat until smooth. Fold whipped cream into pumpkin mixture until well combined.
Refrigerate about 4 hours, or until cheesecake is firm.
When cheesecake is set, heat 1/2" oil in a large skillet over medium-high heat.
Mix 1/2 cup sugar and 1 tablespoon cinnamon in a bowl, and pour evenly onto a plate. Set aside.
Place about 1/4 cup cheesecake on the lower 1/3 of a tortilla. Fold the bottom edge up away from you and over the filling, then fold in both side edges, and finally roll the burrito away from you until closed.
Fry the burritos in hot oil for 30 to 45 seconds per side, until the tortilla is crispy and golden.
Immediately transfer to a paper towel lined plate, and drain briefly. Roll each chimichanga in the cinnamon-sugar mixture. Place chimichangas on a plate to rest.
Refrigerate chimichangas at least 2 hours (to overnight) to let the filling set up again.
To serve, cut chimichangas in half at an angle with a serrated knife and drizzle with caramel sauce, if desired.
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