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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!

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Pin ItPumpkin 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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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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Pumpkin Spice Cheesecake Enchiladas
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on October 10, 2013. Updated on April 24, 2021.
This looks so good! What a great combination of flavors!
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.
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!
This looks so good! What a fun dessert to make for friends on the weekend!
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.
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.
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!
I would say roll tortillas lightly fry then use a piping bag to fill like a cannoli. Then too with caramel topping