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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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We’ll email this post to you, so you can come back to it later!
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.
Holy Cow Jamie… these look so delicious! Pinned & Tweeted while I was here tonight 🙂 Thanks for sharing your link at the Tuesday Boost!
Shauna @ The Best Blog Recipes
Pinning!! Looks so good!!
Love these Jamie, I'm pinning and sharing. These are so perfect for the season.
Joanne/WineLady Cooks
Dear Jamie, This look so pretty with the brown sugar and caramel drizzle. I would never think of using tortillas…I'm bet these were wonderful. Blessings, Catherine
Jamie, these look SOOOO good!! Pinning!!! 🙂
Oh My! This looks amazing! I"m going to pin this so I can try it later! Thanks for sharing and I found you on the Daily Blog Boost! 🙂
WOW – my mouth is watering!! Thanks for linking this wonderful post up to my “Themed Blog & Shop Hop!”
Angie
godsgrowinggarden.com
This recipe looks great! I was half expecting them to be rolled in something other than a tortilla but it sure looks delish. And tortillas really are so versatile. The caramel drizzle is calling my name 🙂
Jaime you know I'm not a pumpkin lover but let me tell you…I might have just changed my mind after seeing this recipe! Oh My Word…it looks delicious…I want to say using less whip cream but really who wants to sacrifice whip cream for a firmer texture, lol…not me! lol I think is perfect the way it is! Thank you so much for sharing at the Fluster Buster party and good luck with the challenge!, Lizy party co host
Jamie I want to feature this post on Sat. It will be a paragraph written by me with your pic and of course a link to here. Is that ok with you? I hope so 🙂 Thanks for linking up with me 🙂