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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.
Bake or fry them although I prefer fried. The crispiness of the pastry against the creaminess of the cheesecake is all kinds of yumminess.
Bake or fry although I prefer frying. the crispiness of the wrapper against the creaminess of the cheesecake is all kinds of yummy.
Use a Comal (griddle) to get a nice soft browning on the tortilla without making it stale like a nuking in the microwave. If you have access to a pizelle iron you could roll them around a french rolling pin. Or bake layers of phylo around a tube and pipe the mixture into the baked phylo
Use a Comal (griddle) to get a nice soft browning on the tortilla without making it stale like a nuking in the microwave. If you have access to a pizelle iron you could roll them around a french rolling pin. Or bake layers of phylo around a tube and pipe the mixture into the baked phylo
I may try crepes…
I may try crepes…
I use a 2" round wooden towel sanded it down cut it into 5" long wrap the small tortillas wrap them around the wooden dowel and bake for about 5 mins on 350 then put the cream cheese filling into a plastic bag and clip the corner off and fill each tortilla wrap then and the topping
These look yummy. I am going to test them with crepes instead of tortillas in light of your comment about firmness. I'll let you know how that turns out.
That is what I was thinking!
haha i so just recommended that in my comment that hasnt posted yet =D
Very anxious to hear if this works. I want to make these for our next Bunco night.
We have done similar desserts with crepes. This filling would be amazing in crepes.
holy shit. these look good. so there's no baking involved?
This would be much more fussy, but I would roll the tortilla's up around a mold or something, dip them in butter, then top with the cinnamon sugar mixture and bake them in the oven until they got crispy and the sugar caramelized a little bit. Let cool, then fill with the filling.
that's what I would do it would make a better enchilada and bake the pumpkin and cream chesse..
That's what I would do, It would make it crispy and the pumpkin and cream cheese should be bake together .Bake them already filled sprinkle with cinnamon butterand sugar, for about 20 minutes at 350 degrees.
That was my thought as well
This is along the same idea I had. Or maybe toast them in a skillet for a bit just to give them a little bit of crunch, yet still have that flexibility.
Oh wow! These sounded dangerously good to begin with, but this would take them clear over the top!