Ingredients:
 
1/4 cup heavy cream
1 tsp. powdered sugar
1/4 cup sugar
8 oz. cream cheese, softened
1/2 tsp. vanilla
1/2 cup pumpkin puree
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground ginger
1/8 tsp. allspice
10 six inch tortillas
Oil for frying
1/2 cup sugar plus 1 Tbs. cinnamon for coating
Caramel sauce for drizzling

 
Directions:

Beat the heavy cream using a hand mixer in a mixing bowl until it begins to thicken. Add the powdered sugar and continue to beat until stiff peaks form. Set the whipped cream aside.

Beat the sugar, cream cheese, and vanilla together In a second mixing bowl until well-blended. Add the pumpkin, cinnamon, nutmeg, ginger, and allspice, and beat until smooth. Gently fold in the whipped cream with a spatula until the mixture is well-combined.

Refrigerate mixture for at least four hours, or until it has firmed. Once mixture has chilled, preheat a skillet with approximately 1/2 an inch of oil in the bottom over medium heat.

Mix the 1/2 cup sugar and the cinnamon together in a wide, shallow bowl to make a cinnamon-sugar coating.

Prepare the chimichangas by placing a few tablespoons of filling on the lower third of the tortilla. Fold in the edges of the tortilla and then roll the bottom of the tortilla over the filling. Continue to roll until the chimichanga is rolled tightly similar to a burrito.

Fry the chimichangas for 30-45 seconds on each side, or until tortilla has turned golden brown. Immediately remove the chimichangas from the pan and put them onto a paper towel lined plate to drain briefly.

Roll each chimichanga in the cinnamon-sugar coating while they are still warm. Place the chimichangas onto a plate and chill overnight, giving the cheesecake filling a chance to set up again.

When ready to serve, drizzle the chimichangas with a bit of caramel sauce if desired.