Imperial Sugar
Imperial Sugar

Apple Cheesecake Chimichangas

Apple Cheesecake Chimichangas Imperial


  • 1 cup water
  • 2 tablespoons corn starch
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup Imperial Sugar Dark Brown Sugar
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 large Granny Smith apples, peeled and cubed small
  • 6 flour tortillas (6-inch), warmed
  • 1 package (8 oz) cream cheese, room temperature
  • 1 tablespoon ground cinnamon
  • 1/2 cup vegetable oil
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar


  1. Combine water and cornstarch in a medium saucepan. Stir until corn starch dissolves. Transfer to stove.  Add cinnamon, brown sugar, nutmeg, salt, vanilla, and lemon juice. Stir constantly and heat over low-medium heat until mixture thickens; about 5 minutes.  Add apples and stir to mix well.  Cook for 10 minutes or until apples soften.
  2. Remove mixture from heat. Stir in cream cheese until thoroughly combined. Trasfer mixture to a medium bowl and refrigerate for at least 2 hours.
  3. Scoop 1/2 cup of apple and cream cheese mixture onto a flour tortilla. Fold sides of tortilla in towards the center and roll into a small burrito, tucking in tortilla as you roll. Use a toothpick to seal if needed. Repeat with remaining tortillas and filling.
  4. Combine granulated sugar and cinnamon in a shallow bowl.  Stir to mix well.  Set aside.
  5. Heat oil over medium heat. Using tongs, place one assembled chimichanga in hot oil, turning frequently with tongs to fry evenly until golden; about 3 minutes. Transfer to cinnamon/sugar bowl and coat evenly, transfer to a paper towel-lined plate. Repeat with remaining assembled chimichangas. Enjoy immediately.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Ericka Sanchez @nibblesandfeasts.