In a medium-sized bowl with a hand mixer, add the cream cheese and whip until smooth.
Add the powdered sugar and mix until combined. Add the egg, flour, and vanilla, mix until smooth.
Preheat the air fryer to 360°F. Take a tortilla on a clean work surface and place ¼ of the cheesecake mixture into the center. Top with ¼ cup of the cherry pie filling.
Take the two sides and fold them over the filling.
Take the bottom flap of the tortilla and fold it over the filling but make sure there is a flap so you can close the chimichanga.
Take the top flap and fold it over to make a little package.
Spray the basket of the air fryer with olive oil spray. Place the tortillas seam side down into the basket not touching. Spray the tops with more olive oil spray. Air fry for 8-10 minutes or until golden brown.
While the chimichangas are cooking, place the sugar and cinnamon in a shallow bowl or plate and mix to combine.
Once golden brown, brush the chimichangas all over with the melted butter.
Roll them in the cinnamon sugar, let them cool slightly, and serve with ice cream, whipped cream or as is!
You can use any pie filling that you like. I chose cherry because I love cherry cheesecake.
The cinnamon sugar topping is optional, but highly recommended!
If you have the special parchment paper air fryer inserts, you can use those instead of nonstick spray. Also, I have found that non-propellant cooking sprays work best in air fryer baskets or your can take a paper towel that has some olive oil on it and coat the basket. This keeps the basket in better shape for a longer period of time.
These are good warm or cold.
I don't suggest using corn tortillas for this recipe.
Don't pack your air fryer basket. Putting too many in at one time will cause these to cook unevenly.
Instead of homemade cheesecake filling, you can purchase the premade cheesecake filling that is sold at grocery stores.