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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!
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.
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.
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.
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.
Try deep frying them
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!
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.
Lightly pan fry the tortillas before you fill 'em. Add's texture, easier to roll, and frying stuff is never a bad idea.
Turned out delicious!! I did substitute the tortilla for crepes.
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
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.