Cherry Cheesecake Chimichangas

> **Tip:** Use a toothpick to secure them if needed.

#### **3. Fry to Golden Perfection**
Heat oil in a skillet over medium heat. Fry each chimichanga for about **1–2 minutes per side**, until golden and crispy. Place them on a paper towel-lined plate to drain.

> Want a lighter version? Air fry at 375°F (190°C) for 8–10 minutes, flipping halfway through.

#### **4. Coat in Cinnamon Sugar**
In a small bowl, mix the sugar and cinnamon. While the chimichangas are still warm, roll or sprinkle them generously in the cinnamon sugar.

#### **5. Top and Serve**
Serve warm with extra cherry pie filling on top. Add a dollop of whipped cream or a drizzle of melted chocolate if you’re feeling extra indulgent.

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### ❤️ Why You’ll Love Them

– **Easy to make** with store-bought pie filling and tortillas
– **Perfect for parties, holidays, or date nights**
– **Make-ahead friendly** — just roll and chill, then fry when ready
– **Crispy, creamy, fruity, and sweet** — a total flavor bomb

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### 📝 Final Thoughts

Cherry Cheesecake Chimichangas are proof that dessert doesn’t have to be complicated to be unforgettable. They’ve got that perfect balance of textures and flavors: warm, crispy tortilla; cool, creamy filling; and bright cherry topping. One bite, and you’ll understand why this recipe is a keeper.

**So go ahead — treat yourself.** You deserve a dessert this fun, this delicious… and this dangerously easy to make! 💕

Want variations? Try blueberry pie filling, Nutella and banana, or even a pumpkin spice cheesecake version in the fall. Let me know if you want the recipes!