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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.
This is my first time hearing about sweet enchiladas! Will have to give it a go sometime soon!
I made your recipe as part of a 2-dessert combo for a larger-than-normal New Year family brunch & admit to some personal preference modifications. I added sml bits of dried cranberries to the filling mix, skipped the topping & just put caramel sauce on the table as an option. It was to-die-for good & well-rec'd by our guests. I made a lot of holiday recipes this yr for us & for food gifts, but this one is prob my favorite of them all. Would you allow me the liberty of sharing this recipe on Recipezazz.com? I would of course give you credit for the recipe & heaps of praise for it.
Sorry for the late reply! I'm so glad it was enjoyed! Feel free to share one picture with a link back to this post for the recipe. Thanks! 🙂
I'm wondering if you put an egg or two into the pumpkin and cream cheese before mixing and folding in the cool whip, using crepes, then baking them in a baking dish like we do with enchiladas would be good. The filing would get a little firmer, like cheesecake, and the creeps would get crispy. You could put the caramel sauce on before or after baking, either way would be good.
I'm wondering if you add an egg or two to the filling if you could bake them in a baking dish like we do regular enchiladas. Then the tortillas or crepes would crisp up, plus the filing would be firmer like cheesecake, as well…
I was thinking the same as Paula Morgan. Why not a sugar cone?
Fry the tortella and role it in sugar and cinnamon then fill it
I was just thinking. I read all of the comments made, and not once did I see anyone suggest using a Pizzelle cookie as the crust!! Curl the cookie as soon as it comes out of the iron, while it's still soft & flexible. OR…if you were really in a time crunch, you could always use a Waffle Cone for the filling, instead of for ice cream!!
Roll out filo sheets, cut in half, keep covered with damp tea towel, layer each sheet brushed with butter and sprinkled with standard brown sugar and cinnamon mixture, roll up on over-sized metal desert tubes and make bake until crisp, let cool and fill with cream cheese mixture using pastry bag drizzle with caramel sauce, I make them often they are great!
The way we've done them to firm them up is to roll them burrito style & then freeze them overnight. The next day (or when ready to serve) drop them in hot grease & fry until golden brown. Let them stand on paper towels a moment to absorb excess grease then add desired topping. This way we can also have just one & save some for later, or make the whole batch! 😀 Hope that helps!
What about doing them chimichanga style and deep frying them