Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle | Love Bakes Good Cakes

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Thursday, October 10, 2013

Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle

It's time for the Lady Behind the Curtain dessert challenge! This month's challenge was to use pumpkin and cream cheese to create a unique dessert ... and I decided to step way outside of the dessert box and make some Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle! I am not even joking!

Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle 2

Although this was good, I think next time, I may experiment with trying to figure out how to make the tortillas more firm before filling .... or maybe after filling? If you have any ideas - I would love to hear them! :)



Pumpkin Spice Cheesecake Enchiladas
Printable recipe
Yield: 9-12 servings

1 pkg.  (8 oz.) cream cheese, softened
1 cup  canned pumpkin
1/2 cup  sugar
1/2 tsp.  pumpkin pie spice
2½ cups Cool Whip, thawed

18-24 Flour tortillas
6 tbsp. butter, melted
2 tsp. sugar
2 tsp. cinnamon
Caramel sauce

In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping. Divide the cream cheese mixture evenly between the tortillas. Roll each tortilla up and put on serving plates. In a small bowl, combine the butter, sugar and cinnamon. Brush the mixture over the over the rolled tortillas. Top with caramel sauce. 

Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle 3

If you would like to see even more pumpkin and cream cheese recipes, be sure to check out some others from the dessert challenge:


LBGC other posts you may enjoy

Pumpkin Spice Cheesecake Bars 1
Pumpkin Spice Cheesecake Bars

Pumpkin Oatmeal Chocolate Chip Cookies 4
Pumpkin Oatmeal Chocolate Chip Cookies

I hope you enjoy! Shared at these fun parties!

Featured at Hungry Little Girl, What's Cooking, Love?, The Crafty Blog Stalker, The Mandatory Mooch, Lamberts Lately, Table for Seven, {i love} my disorganized life and Food Done Light


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Lady Behind the Curtain Dessert Challenge  Foodie Friends Friday

137 comments:

  1. Oh, wow this looks amazing, Jamie ! Pinned ;-) By firmer, do you mean it was too dry to roll up tightly? I made something similar before and found the Tortillas "rolled" better when I heated them in the microwave for a few seconds.

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  2. How creative! Maybe next time you should try putting the filling into cannoli pastry shells. A pumpkin cheesecake cannoli sounds pretty tasty!

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    1. Cannoli shells - my first thought also

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    2. Cannoli shells was exactly my first thought also! Sounds amazing!!

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    3. I was pondering the feasibility of rice paper because I have it on hand and it has a unique texture. Oh and because I can't have gluten and a corn tortilla would so not work texture-wise or flavor-wise for this!

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    4. You could also make your tortillas out of amaranth or millet which would carry the flavor nicely with out over powering. So yummy, thanks for the share!!

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    5. I'm going to try either Swedish pancakes or crepe s

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  3. These look amazing just as they are.

    I once made beef filled tortillas for a school fundraiser with a woman who is Mexican. She said that the trick was to mix seasonings with a little water, dip the tortillas, stick them in a fry pan briefly, flip over, then remove and fill. It did make them a little firmer. I wonder if you dipped these in some melted butter mixed with cinnamon and sugar and fried them briefly if you'd get the same results?

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    1. I was thinking the same thing. When I make quesadillas (sp?) I spread, very thinly, softened butter on them and cook them in a skillet, kind of like making a grilled cheese sandwich.

      Maybe even after rolling them up brush them with some melted butter mixed with cinnamon and sugar and sear them in a skillet over a medium/high heat very briefly/quickly.

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    2. Going to have to try this when I make this desert!

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  4. Mmmmm...I have never thought of using a flour tortilla in a dessert...great idea.

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  5. I definitely think you win most creative with this challenge! Beautifully done!!!

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  6. These remind me of the cannolis we had just this past weekend only yummier because of the pumpkin! Couldn't you shape and then fry the tortilla like you would a cannoli and then fill? I'm drooling just thinking of it!! Pinned no matter what cuz the filling looks amazing!

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  7. Holy crap dude, that looks flippin amazing! Great job :)

    Happy Blogging!
    Happy Valley Chow

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  8. Looks yummy as always! You are the one who introduced me to the dessert challenge, and I'm so glad I participated this month! Thanks so much for this awesome post, and your awesome blog!

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  9. oh my goodness! That looks so divine! With those ingredients I know I'll be checking out the rest of the links. Thank you for sharing on Foodie Friday

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  10. Amazing recipe! This is going on my must make" list!

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  11. Jamie these look so professional and drool-worthy!
    Not sure what you meant by firmer. Are you referring to when you try to cut them they squish? What if you put them in the freezer for about 20 minutes then serve?
    Dawn
    Spatulas On Parade

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  12. Oh my word, that might be the best looking pumpkin dessert I've ever seen. Pinned! I think I will try this for a special night with hubby. He'd be so surprised!

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  13. Hi Jamie, I'm stopping by from the LBC challenge and I think your entry is the most unique! Great job and pinned!

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  14. This is very creative... awesome seasonal dessert. Thanks for sharing it with us on foodie friday.

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  15. Wow. These look insanely delicious!!!

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  16. Very nice Jamie! Tons of filling too!

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  17. What a great idea for a dessert, your Pumpkin Spice Cheesecake Burrito look fabulous! Hope you are having a fun weekend and thank you so much for sharing with Full Plate Thursday.
    Miz Helen

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  18. These look really good! Love the combo - I love pumpkin, cheesecake & enchiladas. How great together!

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  19. Jamie these look AMAZING
    I'm pinning :)

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  20. These sound so good Jamie. I love everything about them especially that they look like enchiladas. Thanks for sharing on Thursdays Treasures. These are a feature.

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  21. oh my word! I looove these! So yummy and fun! Thank you so much for sharing them with Mouthwatering Mondays!
    Have a delicious week!

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  22. Oh my gosh! These look absolutely amazing, Jamie! :)
    Thank you so much for sharing at Marvelous Mondays this week!

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  23. I so need to try these! They look and sound amazing! Thanks for sharing at Simple Supper Tuesday.

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  24. Wow, Jamie! Great job on this challenge.
    Thanks for coming by and linking this week.

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  25. These look awesome Jamie! I can almost taste them!

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  26. Yum, these look awesome! Pumpkin and cream cheese is a combo that is hard to beat--and I love that caramel drizzle on these. Can't go wrong :)

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  27. Jamie, These look amazing. I want one right now!! They will be FEATURED on Tasty Thursdays this week. The party goes live tonight. Thanks for linking up!! Nichi

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  28. My mom LOVE cheesecake and pumpkin. She's coming to visit next week so I'm going to make this for her!! Thank you for sharing!

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  29. Congratulations…this post is featured on Create It Thursday #24! Thanks for linking up such a fabulous idea last week!

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  30. Jamie I want to feature this post on Sat. It will be a paragraph written by me with your pic and of course a link to here. Is that ok with you? I hope so :) Thanks for linking up with me :)

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  31. Jaime you know I'm not a pumpkin lover but let me tell you...I might have just changed my mind after seeing this recipe! Oh My Word...it looks delicious...I want to say using less whip cream but really who wants to sacrifice whip cream for a firmer texture, lol...not me! lol I think is perfect the way it is! Thank you so much for sharing at the Fluster Buster party and good luck with the challenge!, Lizy party co host

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  32. This recipe looks great! I was half expecting them to be rolled in something other than a tortilla but it sure looks delish. And tortillas really are so versatile. The caramel drizzle is calling my name :)

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  33. WOW - my mouth is watering!! Thanks for linking this wonderful post up to my “Themed Blog & Shop Hop!”
    Angie
    godsgrowinggarden.com

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  34. Oh My! This looks amazing! I"m going to pin this so I can try it later! Thanks for sharing and I found you on the Daily Blog Boost! :)

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  35. Dear Jamie, This look so pretty with the brown sugar and caramel drizzle. I would never think of using tortillas...I'm bet these were wonderful. Blessings, Catherine

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  36. Love these Jamie, I'm pinning and sharing. These are so perfect for the season.

    Joanne/WineLady Cooks

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  37. Holy Cow Jamie... these look so delicious! Pinned & Tweeted while I was here tonight :) Thanks for sharing your link at the Tuesday Boost!

    Shauna @ The Best Blog Recipes

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  38. This would be much more fussy, but I would roll the tortilla's up around a mold or something, dip them in butter, then top with the cinnamon sugar mixture and bake them in the oven until they got crispy and the sugar caramelized a little bit. Let cool, then fill with the filling.

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    1. that's what I would do it would make a better enchilada and bake the pumpkin and cream chesse..

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    2. That's what I would do, It would make it crispy and the pumpkin and cream cheese should be bake together .Bake them already filled sprinkle with cinnamon butterand sugar, for about 20 minutes at 350 degrees.

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    3. This is along the same idea I had. Or maybe toast them in a skillet for a bit just to give them a little bit of crunch, yet still have that flexibility.

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    4. Oh wow!
      These sounded dangerously good to begin with, but this would take them clear over the top!

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  39. These look yummy. I am going to test them with crepes instead of tortillas in light of your comment about firmness. I'll let you know how that turns out.

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    1. haha i so just recommended that in my comment that hasnt posted yet =D

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    2. Very anxious to hear if this works. I want to make these for our next Bunco night.

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    3. We have done similar desserts with crepes. This filling would be amazing in crepes.

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  40. holy shit. these look good. so there's no baking involved?

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  41. I use a 2" round wooden towel sanded it down cut it into 5" long wrap the small tortillas wrap them around the wooden dowel and bake for about 5 mins on 350 then put the cream cheese filling into a plastic bag and clip the corner off and fill each tortilla wrap then and the topping

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  42. Use a Comal (griddle) to get a nice soft browning on the tortilla without making it stale like a nuking in the microwave. If you have access to a pizelle iron you could roll them around a french rolling pin. Or bake layers of phylo around a tube and pipe the mixture into the baked phylo

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  43. Use a Comal (griddle) to get a nice soft browning on the tortilla without making it stale like a nuking in the microwave. If you have access to a pizelle iron you could roll them around a french rolling pin. Or bake layers of phylo around a tube and pipe the mixture into the baked phylo

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  44. Bake or fry although I prefer frying. the crispiness of the wrapper against the creaminess of the cheesecake is all kinds of yummy.

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  45. Bake or fry them although I prefer fried. The crispiness of the pastry against the creaminess of the cheesecake is all kinds of yumminess.

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  46. I made these tonight and they are incredibly yummy but annoyingly messy to eat! Maybe the frying trick will work?

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  47. What if.....instead of flour tortillas you used square Wonton wrappers? I'm thinking roll like an egg roll, spray with vegetable spray and coat with cinnamon sugar --- then a quick bake until crisp and brown. The carmel sauce becomes the dipping sauce......oh yum!

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  48. This is such a fabulous recipe, Jamie! These enchiladas look amazing!

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  49. I would make them with egg crepes that had cinnamon added to the batter instead of tortillas! And for those interested in lower carb use real whipping cream and coconut sugar.

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  50. If you are wanting to add some crunch to the outside, I was thinking of frying them in a little butter and turn to make sure that all the side get browned or you could always try deep frying them. But if you were talking of making it easier to stuff them, putting the shells in the microwave, wrap them in some damp paper towels and put them in for about 50 seconds to a minute depending on your microwave. But they look awesome and I can't wait to try the recipe. Thank you so much for sharing it with all of us..

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  51. I have made these before, but with a plain cheesecake filling. I fill the tortillas and roll like a burrito (closed ends) then lightly fry to crisp and warm. This makes them sturdier and able to hold up to the cherry pie filling and whipped cream we put on top and the vanilla ice cream on the side! We call them fried cheesecake! I cannot wait to try this pumpkin version!!!

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  52. I have made these before, but with plain cheesecake filling. I roll the tortilla like a burrito (closed ends) and lightly fry. This makes them warm, crispy and sturdy enough to hold up to the cherry pie filling, whipped cream and vanilla ice cream we serve with them! We call them fried cheesecake. Cannot wait to try this pumpkin version!!!

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  53. Try doing the filling and roll it up and before you add the stuff on top drop in a 350 degree deep fryer then add topping.

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  54. Try doing the filling first after you roll it up put a couple of tooth picks in it drop it in a 350 degree fryer and then add topping my kids like them this way.

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  55. I found the firmness issue was in the filling so I added a pkg of cheesecake flavored instant pudding mix. Worked great. Thanks for the recipe.

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  56. These look really good, but I was thinking to wrap them in either crepes or fillo dough.

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  57. Maybe try using egg roll wrappers and deep frying them

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  58. This reminds me of the snickers burritos we make. Wrap a small snicker bar in a flour tortilla, secure with a tooth pick...deep fry until golden them top with ice cream. Could problem do the same with these.

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  59. Wrap like a burrito, freeze, deep fry. Toss in cinnamon sugar & add your topping.

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  60. Ever thought maybe baking or deep frying them for a few seconds???

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  61. When I make chimichangas I like to use the premade but uncooked flour tortillas and then I stuff and fry them. I wonder if you could do the same here? Roll them up chimichanga style with the ends closed up rather than open and then drop fry on each side in a skillet. Then they would be easy to roll up and would get nice and crispy like a bunuelo! Then they would be dessert chimichangas I guess or maybe stuffed bunuelos!

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  62. Put them in the freezer for a short time then cut, that's what I do with regular soft taco night when I want to make them ahead for reheat and eat nights.

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  63. make homemade whipped cream and stable-ize with corn starch (google this trick) instead of cool whip, that make it less liquidy.

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  64. I'd fill florentine 'cigars' with the cheesecake pumpkin mixture.

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  65. Phyllo OR Warm Tortillas Looks Great Going to make this with Phyllo

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  66. what about using a crepe instead of a tortilla? Do they taste okay in a dessert setting?

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  67. How about a quick flash in a skillet with some butter to brown the tortillas a little without melting the filling? Just a thought. They look amazing.

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  68. Toast the tortillas in a skillet before filling. Don't fry them. They'll be crispier.

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  69. Toast the tortillas in a skillet before filling them. They'll be crispier

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  70. I'm going to use crepes to wrap these and make them into a dessert for Thanksgiving! So excited to try!

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  71. This Jewish Princess will make with crepes and she shall call them Pumpkin Blintzes!

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  72. How about..wrapping like a burrito. ..and freeze them..then fry them... the put toppings on them.... i think i might try it.....

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  73. I would try phyllo dough sheets from wal mart in the frozen section . I will try this out and post how it goes

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  74. If you are seeking crispy golden brown tortilla, make it into burritos and deep fry the buggers! It's called a xango, aka deep fried cheesecake! Use a large 10-12" tortilla, fill, tuck in the ends before rolling up, secure with egg wash, freeze for a little while until firm, then deep fry it. The tortilla gets amazingly crisp, the inside gets warm, and the presentation is amazing. Google search xango cheesecake and you'll see what I mean.

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  75. What if you made a tuile cookie instead of using tortillas? That sounds delicious! :)

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  76. Normally cheesecake is baked, but I would try to bake them for about 30 minutes at 425. then I would spread the butter sugar and cinnamon. Worth a try....

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  77. These look so good, but I'm concerned about using Cool Whip as it contains a lot of chemicals can real whip cream be used instead.

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  78. You could use crepes instead of tortillas...

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  79. The trick to making the tortillas "firmer" as you referred to it, is to heat each one individually on both sides. I use a "comal" or any flat pan could work. Heating the tortillas keep them from breaking apart when you roll them up and makes it much easier to do so. Thanks for an awesome pumpkin recipe, I am definitely trying it out

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  80. I was thinking of using Filo pastry in place of tortillas., putting cinamon mixture on Filo.......and then bake...drizzle carmel on after done...

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  81. Just a thought...philo dough for 'tortillas' maybe could bake around something like canolli's and fill with the cheesecake...the philo dough would allow for cin & sugar...firm, crispy...sounds fantastic to me!!

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  82. Fry the flour tortillas first in a shallow pan with a 1/2 c. of oil. Will make it more luscious.

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  83. Scheduling for taco night this week...yummmm! I think I'm going to try rolling the ends in though to completely seal in the filling, then fry it like a fried beef burrito. I rarely fry ANYthing, but this begs to ignore anything healthy!! Then sprinkle the spices while still warm n moist from the fryer, drizzle and serve warm. Yep...may make tomorrow night taco night! Thanks for sharing!!!

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  84. I haven't read all the comments, but why not substitute crepes for tortillas? They won't absorb as much moisture as flour tortillas, but will have the same effect.

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  85. Sounds delicious.
    I use tortillas frequently and heat them in a frying pan (no oil) for 20 seconds or so each side. The timing depends on what I'm using it for. Hope this helps

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  86. Turned out delicious!! I did substitute the tortilla for crepes.

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  87. Lightly pan fry the tortillas before you fill 'em. Add's texture, easier to roll, and frying stuff is never a bad idea.

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  88. You mentioned making the tortillas a little more firm before filling. Try baking the a little bit before hand! You will have to experiment with temp and time in the over to get the desired firmness you want.

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  89. Yep - I was going to suggest cannoli shells. Or perhaps there's a way of "flash frying" them? Like the way they do fried ice cream? Freeze them and then dip 'em in the fryer?? Regardless...they sound way yummy!

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  90. This looks really good and I plan on trying it out. Th eonly thing I would add is first warming the tortillas in a pan to make them flexible. Than after in the same pan before putting sugar and cinnamon on top I would first heat the filled/rolled enchiladas in the butter and than cover in the sugar/cinnamon mixture. I already make a similar easy dessert using flour tortillas,chocolate,bananas,powdered sugar and cream cheese(like a quesadilla) this way but I'm sure rolling would work too.

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  91. This looks incredible! I think I might try rolling them with ends folded in so the filling is completely enclosed, and then baking them for 10 minutes or so to make them crispy before drizzling with sauce.

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  92. I did something similar but I used thinly rolled puff pastry and sprinkled them with cinnamon and sugar, it worked out great and really held together.

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  93. Use a blow torch to crisp some butter and sugar after they are rolled.

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  94. Try using the soft and fluffy tortillas. I use them for my cream cheese apple pie enchiladas, and they worked great!

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  95. Try the soft and fluffy tortillas. I use them for my cream cheese apple pie enchiladas and they work great!

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  96. could u tell me how long these last in the refrigerator and can u freeze them... thank you

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  97. Sorry if this is a repeat. Perhaps making this lovely dessert in a burrito style w/ folded ends and then lightly deep fried to a golden brown. Another option would be to use wonton wrappers and do the same. OR place wonton wrappers in a cupcake pan, lightly spray pan and wrappers, bake to a golden brown. Once cooled fill baked wrappers w/ filling, dust and drizzle. Thanks this amazing recipe. It will be perfect for Thanksgiving!

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  98. after stuffing close the ends, fry in a light oil until crispy then garnish. This recipe would be great warm.

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  99. I am going to try this, but I will use a little less filling, tuck the ends in, and quickly fry them in a skillet. The drizzle the caramel over.

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  100. I made this dish last week for a family event. While the filling tasted amazing, the tortillas were lacking. The filling is very light and airy so when you tried to cut into the uncooked tortilla it pushed it all out. Next time I'm using Philo dough or crescent rolls. Thanks for the idea!

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  101. i soooooooooo have to try these!!! yummmmm

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  102. How about crepe's!?
    You can use those for just about anything sweet

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  103. How about crepe's!?
    You can use those for just about anything sweet

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  104. Made these for yrs using cream cheese, sugar, and touch of vanilla with brown sugar cinnamon on top. Fill flour tortillas with mixture u like and roll like a burrito. Freeze 2 hrs then fry in a skillet with coconut oil till golden. They have a nice crisp texture and are super yummy! Coconut oil is super good for u too. First ate these at an Applebees 10+ yrs ago.

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  105. I was thinking that if you rolled the tortillas up and then secured them with toothpicks, fried them and then rolled them in cinnamon & sugar right away, that they would taste great and would be the firmness you wanted.

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  106. This is very close to a Mexican dessert, wirout the pumpkin of course. Try frying it after its filled, and then put the toppings on. It's what you're looking for ;)

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