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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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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 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!
How about Philo dough
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.
Fry tortillas first
after stuffing close the ends, fry in a light oil until crispy then garnish. This recipe would be great warm.
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!
could u tell me how long these last in the refrigerator and can u freeze them… thank you
Try the soft and fluffy tortillas. I use them for my cream cheese apple pie enchiladas and they work great!
Try using the soft and fluffy tortillas. I use them for my cream cheese apple pie enchiladas, and they worked great!
Use a blow torch to crisp some butter and sugar after they are rolled.