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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!
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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.
These were fantastic, I just made a few simple substitutions. Instead of flour tortillas, I used corn. Like others, I fried them for a few seconds to make them pliable. I also used shredded beef instead of the cream-cheese pumpkin filling. Finally, I covered it with a spicy red sauce and sprinkled some cotija cheese over the top. Baked it for 15 minutes. Five stars!
Just a thought, use the burrito size (I like big desserts lol) tortillas, omit the cool whip from the mixture and add 1 egg instead. Fill the tortilla and roll up folding the ends in burrito style then fry, roll in the cinnamon mixture. Cool drizzle w caramel and top with whipped cream.
I would fry the tortillas first on each side. Once rolled I would place in freezer for a bit.
I’m new to this blog. Made the pumpkin enchiladas just like the recipe said, but after reading the comments, I stuffed them, rolled them up and fried them in a little butter, then put the drizzle on. Amazing. I had guest and the women headed in the kitchen with me and we Made a assembly line. Not only did they turn out very good but it was fun.
Maybe try using something other than flour tortillas. Maybe egg roll wraps? Or some type of pastry wrap?
I spread the mixture on one side of 2 waffles, put them together like a sandwich, then put the topping on the top, and I added chopped walnuts, cut them into 4 pieces each and the kids loved them for breakfast
Try frying like you would for a cannoli!
These look awesome and WILL be tried in this house. Very similar to my hubbie’s favorite dessert from Applebees, the Apple/caramel chimicheesecake, which they don’t make anymore. Love the suggestions, too.
To make the tortilla more firm- Once filled, place in the freezer for 10-15 minutes. Then broil them in the oven. Watch closely. Gives them a crispy texture, but doesn’t hurt the filling.
To make the tortilla shells firmer, what I usually do when I make my chicken enchiladas I put them in a dry pan on medium Heat until the air bubbles start to form and it gets a little toasty but not too toasty cuz you still want to be able to roll them just a few seconds on each side until it puffs up and then you roll it with your filling, you could also toast it in the pan after it’s already rolled a few seconds on each side will give it a good crunch. I hope that helps.