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Pineapple Cheesecake Chimichangas. Crispy fried burritos filled with vanilla cream cheese and cinnamon spiced pineapple chunks. The dessert chimichangas are tossed in a sweet graham cracker powder.

Pineapple Cheesecake Chimichangas

These Pineapple Cheesecake Chimichangas are filled with vanilla cream cheese and cinnamon spiced pineapple chunks. They're fried until golden and tossed in a sweet graham cracker powder.
Prep Time: 25 mins
Cook Time: 10 mins
Total Time: 35 mins
Course: Dessert
Cuisine: American, Mexican
Keyword: pineapple cheesecake, cheesecake filling, dessert chimichanga, fried dessert burrito
Servings: 4
Author: Maryanne Cabrera


Cinnamon Graham Coating:

  • 4 sheets graham crackers
  • 6 Tablespoon granulated sugar
  • 1 ½ teaspoon ground cinnamon

Pineapple Filling:

  • 20 oz can pineapple chunks (in 100% pineapple juice), drained*
  • ¼ cup light brown sugar, packed
  • ¼ teaspoon ground cinnamon
  • pinch kosher salt
  • 1 teaspoon arrowroot powder


  • 8 oz block cream cheese, softened
  • 3 Tablespoon sour cream
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • pinch kosher salt
  • pineapple filling


  • warm caramel sauce
  • toasted pecans


Cinnamon Graham Coating:

  • In a food processor fitted with a blade attachment, pulse together graham crackers until fine. Whisk in sugar and cinnamon. Set aside.

Pineapple Filling:

  • Place drained pineapple chunks in a medium sized sauce pot. Add brown sugar. Set over medium heat. Stir often until sugar has dissolved. Add cinnamon and salt.
  • Cook over medium heat for about 3-5 minutes until pineapples have slightly softened. In a small bowl, combine arrowroot and 1 teaspoon water. Add arrowroot mixture to pineapples. Stir immediately to distribute. Cook for about 30 seconds and then remove from heat. Pineapple mixture will slightly thicken. Allow to cool to room temperature.

Chimichangas Assembly:

  • In the bowl of a stand mixer fitted with paddle attachment (or using an electric hand mixer), beat cream cheese until smooth. Add sour cream, sugar, vanilla, and salt. Beat until well combined.
  • Warm up tortillas in the microwave for 10-15 seconds until flexible.* Place one tortilla on work surface. Spread 3 tablespoon of cream cheese filling towards the bottom third of tortilla. Add ¼ of cooled pineapple mixture on top.
  • Fold bottom third of tortilla up to cover filling. Fold in the two sides of tortilla. Roll into a tight log. Use a toothpick to seal seam. Place seam side down on baking sheet or plate. Repeat with remaining tortillas.


  • Attach candy thermometer to a heavy bottomed pot. Fill pot about 2-inches deep with vegetable oil or vegetable shortening. Set over medium heat until oil reaches 365°F.
  • Once oil comes to temperature, carefully place 1 or 2 burritos into hot oil seam side down. Do not overcrowd the pot. Cook for 90 seconds on each side, until golden in color. Remove and drain fried burritos onto a paper towel lined baking sheet. Repeat with remaining burritos.
    NOTE: Keep an eye on the thermometer and adjust heat accordingly to maintain even cooking temperature.
  • Allow fried burritos to cool slightly, about 1 minute. Remove toothpick seal. Toss warm burritos in cinnamon graham coating. Transfer to wire rack to cool for 3-5 minutes before serving. Serve pineapple cheesecake chimichangas warm. Garnish with warm caramel drizzle and toasted pecans, if desired.


  • These are best enjoyed warm within 30 minutes of frying. Overtime, the chimichangas will lose their crispiness.
Ingredient Notes:
  • Only warm up tortillas before assembly if tortillas are not flexible. In my experience, La Banderita tortillas are soft and pliable straight out of the bag.
  • Drain pineapple chunks before use. Save or discard pineapple juice.
  • Cornstarch may be used in place of arrowroot powder. I prefer arrowroot powder because it does not "cloud up" the filling the way cornstarch does.