Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle

227 Comments

1. This recipe looks scary good.

2. 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

   1. I make a mexican type dessert by cuttung fliur tortillas into quartrrs spraying lightly with cooking spray and covwr in cinnamon sugar. Put them in cupcake tins and bake for about 10 min until firm. I fill with cheesecake pudding, but you this filling drizzled with carmel would be delicious

3. 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!

   1. Maybe lightly spray butter and sprinkle brown sugar or cinnamon sugar on the tortillas. Air fry them for a few mins before you fill them ingredients! I believe that would be delicious with a light crunch.

4. Holy crap dude, that looks flippin amazing! Great job 🙂

   Happy Blogging!
   Happy Valley Chow

5. 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!

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

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

8. 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?

   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.

   2. I like that idea!

   3. I so like that idea!

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

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

   1. Cannoli shells – my first thought also

      1. Where do ou purchase cannoli shells? I was thinking of that or frying tortilla.

      2. I think I would dip the tortilla in the butter, cinnamon, and sugar mixture, wrap it around a form made from tinfoil, and rebake them. Cool, then stuff with the mixture, and drizzle the caramel sauce on.

         1. I love that idea! Kind of an extra large instant cannoli shell!

         2. Like you idea

   2. yep mine too!

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

   4. 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!

   5. 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!!

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

   7. I'm going to try wrapping a flour tortilla around a wooden dowel and deep frying it, cannoli style. This will make it crisper, but less work than making cannoli shells from scratch.

      1. Agree +have u priced cannoli shells? They r expensive

      2. THAT there is the comment I was waiting for! I had the same conceptual idea but hadn’t though far enough on how to logistically do it. EXCELLENT share thank you

      3. Roll them into a tube, toothpick and fry. Much easier!

   8. Terri, you rock!

   9. Try rolling them, then baking the tortillas. Crispy and less fat.

   10. I was thinking the same thing!

10. 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.

    1. Thanks for any info

       1. You might try lightly frying them just before rolling them

          1. Oooh, then sprinkle with cinnamon sugar. Mmmm

          2. I will do that 😍

       2. What diameter tortillas did you use?

       3. I can’t wait to try these! I plan on wrapping warm pizzelles around a form to make a cannoli like shell and then fill those with the pumpkin cream.

       4. Are you using just plain pumpkin or are you using like you don’t have to add anything but eggs pumpkin

       5. What size flour tortillas?
          Stacey

       6. I’m going to buy the cannoli molds on Amazon. Roll tortilla around & deep fry before filling them

    2. We used the filling on lefse instead of tortillas as we are always looking for gluten-free options for my middle daughter who has Crohn's. It was amazing. It's our new favorite way to eat lefse. We spread this in a layer on the lefse and rolled them up. Thank you for this excellent recipe!~kim

       1. Try crepes instead of tortillas

          1. Maybe use heavy whipping cream instead of cool whip? Whip to stiff peaks and gently fold into pumpkins mixture.

             1. I was just wondering if it would turn out the same if that’s what I did. I hate Cool Whip.

          2. I make these with crepes! Amazon! They are the perfect breakfast treat!

       2. I’d like to try these but use egg roll wrappers, fry them, and then roll in the spice mixture!

          1. I’m with you. I want a crispy texture.

             1. Phyllo dough! Use like 3 stacked sheets, cut in thirds and then roll the filling inside.

          2. I’m not sure the cool whip would hold up to frying.

          3. If you try let me know that sounds awesome..

          4. Ohhhh, that sounds delish

          5. I would freezer them b4 frying. I think if u didn’t the filling would just come out

          6. If you fry them, you may want to add an egg to the mixture and use whipping cream VS cool whip. Otherwise I don’t think your texture will hold well.

          7. Ooooo yes 👍

             1. I was wondering if you could roll them like burritos with the ends closed and then lightly fry them. Or brush with butter and bake???

          8. I was trying to think of a way to fry these!!

             1. I was thinking maybe trying to find a way to make the shell first then filling wirh the mixture. Forming the shell around a glass or something tubular then deep frying?

       3. Kim,
          I would love to know how you make lefse! My dad hails from a very small town in Minnesota, & learned how to make it at a young age! I am 46 & have been eating it since I was a young girl! We absolutely love it! My dad makes it on his wood burning stove. Every winter, my sister & I beg him to make it! He uses potatoes, flour & salt. We put margarine or butter on it & roll it up. It is by far one of my fave foods. I got so excited when I read your comment, bc I don’t know anyone other than my family who knows what lefse is! I would love to hear how you make it. Thanks!!

          1. My Dad would make these. Finely grate the potatoes on the smallest part of the grater, add enough flour to make a sooth paste with a little baking powder & salt. He would spread them thinly with the back of a spoon in hot butter flavored Crisco oil & flip them after they set. Put them on a platter & add butter & salt. We would roll them to gobble them up

          2. We sprinkle a little sugar on the lefse before we roll it up. MMMMM

       4. What are lefse? I am looking I
          For a a gf option also.

       5. I’m going to chill mixture. , square off ends, roll. Stop in plastic wrap tightly.. roll & Chill
          I might try wrapping egg crepes around a canolli tube. Freeze & fill

       6. Lefse is gluton free? We are having a Halloween party including an entire family that is gluten free.

          1. Lefse is only GF if you use GF flour when you make it.

    3. use a pkg of knox unflavored gelatin (diluted in about 1/2 cup water) when you cream the cream cheese and pumpkin or sweet potato. after folding in the whipped cream, chill it for about 3 hours. it will be firm enough to slice.

    4. add a pkg of prepared knox unflavored gelatin when creaming the cream cheese and pumpkin or sweet potato. then fold in the whipped cream. chill it for about 3 hours, it will firm enough to slice!

       1. I’m going to use this filling recipe. But put into cannolis

    5. Why not try to brown tortilla with butter and roll them. should make it easier more pliable to roll.

    6. How about using crates and after rolling them up rebeccarefrigerate them to harden

    7. Would heating the tortillas in any way affect the consistency of the cream cheese filling?

    8. That’s a great idea – thank you!

    9. I made mine and they came out awesome instead of flour tortillas I made crepes. Came out so good!
       I was curious so I did use one flour Tortilla and you don’t have to warm them up Just spread the filling over the tortilla 2 tablespoons of it at the bottom roll it up gentle and then cut the ends off and they seal perfect!
       No need to try and wrap tight.
       I also made homemade caramel sauce.
       Thank you for sharing this wonderful recipe it’s great for October fall desserts

    10. I think this recipe might work also with filling ice cream cones with the filling and sprinkling the top with cinnamon sugar