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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.
You migt try wrapping the hells tighty, close the dge with water, then dep-fat fr hem until crisp and ue the pumpkin mixture as a d to dip them into.
Use crepes instead of tortillas – much better texture!
When make enchiladas, or breakfast burritos, I put a tiny dab of butter in a hot skillet, then lightly brown each tortilla (both sides) before filling them. I put another dab of butter in before each tortilla, then cook until starts bubbling, then flip it. The tortillas have a better flavor and texture.
This is very close to a Mexican dessert, wirout the pumpkin of course. Try frying it after its filled, and then put the toppings on. It's what you're looking for 😉
I was thinking that if you rolled the tortillas up and then secured them with toothpicks, fried them and then rolled them in cinnamon & sugar right away, that they would taste great and would be the firmness you wanted.
I wish itshowed hey to roll them
Made these for yrs using cream cheese, sugar, and touch of vanilla with brown sugar cinnamon on top. Fill flour tortillas with mixture u like and roll like a burrito. Freeze 2 hrs then fry in a skillet with coconut oil till golden. They have a nice crisp texture and are super yummy! Coconut oil is super good for u too. First ate these at an Applebees 10+ yrs ago.
That sounds like what Hog Heaven does . They make something similar and it’s called a HOG LOG” Very delicious!!
How about crepe's!? You can use those for just about anything sweet
How about crepe's!? You can use those for just about anything sweet
i soooooooooo have to try these!!! yummmmm