Preparing the Cheesecake Filling

1. Blend Ingredients: In a large bowl, mix cream cheese, sour cream, and sugar until smooth and airy texture.
2. Add Spices: Sprinkle in some cinnamon. Adjust the amount according to your taste preference for a warm, spicy undertone.
3. Chill: Let the mixture rest in the refrigerator for at least 20 minutes. This step ensures that the filling won't leak out during frying.

Assemble the Chimichangas

1. Fill the Tortillas: Spoon a generous amount of the cheesecake mixture into the center of each tortilla.
2. Fold and Secure: Fold the sides toward the center and then roll up from the bottom to ensure a tight wrap. Seal the edge with a little cream cheese mixture or secure it with toothpicks if needed.

Air Fryer Cheesecake Chimichanga

For a healthier alternative, try making air fryer cheesecake chimichangas:

1. Preheat your air fryer to 375°F (190°C).
2. Lightly brush the chimichangas with butter.
3. Place them in the air fryer basket, seam-side down.
4. Cook for 10-12 minutes, until golden and crispy.
5. Roll in cinnamon sugar immediately after cooking.

Traditional Frying Method

1. Heat oil in a deep fryer or large pot to 350°F (175°C).
2. Carefully place the chimichangas in the hot oil, seam-side down.
3. Fry for 2-3 minutes on each side until golden brown and crispy.
4. Remove from oil and drain on paper towels.
5. Roll the hot chimichangas in cinnamon sugar while still warm.