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Try these Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle. They look to perfect to eat. However, they do make a delicious dessert!

Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle on white plate.

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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!

Well, as you can see, they turned out really yummy. They are almost look too good to eat! These would even be really good to serve as a Holiday dessert. I mean they have the Fall vibe, and I know that everyone would agree with how delicious they are. Just make sure you make enough of them, because they will be quite popular!

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Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle on plate close up.

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? Maybe change the topping? If you have any ideas – I would love to hear them! 🙂 Give them a try, let me know what you think.

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4.44 from 1100 votes
Servings: 12 servings

Pumpkin Spice Cheesecake Enchiladas

By Jamie Sherman
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!
Prep: 30 minutes
Total: 30 minutes

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Ingredients 

  • 1 package cream cheese, softened, 8 oz.
  • 1 cup canned pumpkin
  • ½ cup sugar
  • ½ teaspoon pumpkin pie spice
  • 2 ½ cups Cool Whip, thawed
  • 18-24 Flour tortillas
  • 6 tablespoons butter, melted
  • 2 teaspoons sugar
  • 2 teaspoons cinnamon
  • Caramel sauce

Instructions 

  • 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.

Notes

  • Go ahead and try out new cheesecake flavors stuffed into tortillas!

Nutrition

Calories: 398kcal, Carbohydrates: 51g, Protein: 8g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 37mg, Sodium: 636mg, Potassium: 176mg, Fiber: 3g, Sugar: 16g, Vitamin A: 3635IU, Vitamin C: 1mg, Calcium: 149mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published on October 10, 2013. Updated on April 24, 2021.

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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227 Comments

  1. Suzanne says:

    This looks so good! What a great combination of flavors!

  2. Sam says:

    For a crispy tortilla exterior, maybe freeze solid then deep fry? For something easy and simple, pipe filling into small sugar comes, then dip in some melted chocolate.

  3. Lisa Hall says:

    Love this recipe! I used keto flour tortillas (Mission brand is best!), lite cream cheese, lite Cool Whip, Splenda Blend instead of sugar and sugar free caramel sauce. They tasted great!

  4. Suzanne says:

    This looks so good! What a fun dessert to make for friends on the weekend!

  5. Melissa S says:

    I would probably omit the tortilla shells & put it in a graham cracker crust, then you could refrigerate it before hand & heat the caramel to put over it.

  6. Susan S says:

    Hi all, I saw this on FB and immediately thought that I can make these low carb. I used low carb flour tortillas, used sugar free cool whip, Stevia. Made a sugar free Carmel sauce using swerve brown sugar.

  7. Sandra says:

    I made these! To get the tortilla crispy, I froze them. Then I deep fried them, like a Mexican fried ice cream. Then I rolled them in the butter, sugar, cinnamon mixture. Turned out delicious!

  8. Pete says:

    I would say roll tortillas lightly fry then use a piping bag to fill like a cannoli. Then too with caramel topping