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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.
Try doing the filling first after you roll it up put a couple of tooth picks in it drop it in a 350 degree fryer and then add topping my kids like them this way.
Try doing the filling and roll it up and before you add the stuff on top drop in a 350 degree deep fryer then add topping.
I have made these before, but with plain cheesecake filling. I roll the tortilla like a burrito (closed ends) and lightly fry. This makes them warm, crispy and sturdy enough to hold up to the cherry pie filling, whipped cream and vanilla ice cream we serve with them! We call them fried cheesecake. Cannot wait to try this pumpkin version!!!
I have made these before, but with a plain cheesecake filling. I fill the tortillas and roll like a burrito (closed ends) then lightly fry to crisp and warm. This makes them sturdier and able to hold up to the cherry pie filling and whipped cream we put on top and the vanilla ice cream on the side! We call them fried cheesecake! I cannot wait to try this pumpkin version!!!
If you are wanting to add some crunch to the outside, I was thinking of frying them in a little butter and turn to make sure that all the side get browned or you could always try deep frying them. But if you were talking of making it easier to stuff them, putting the shells in the microwave, wrap them in some damp paper towels and put them in for about 50 seconds to a minute depending on your microwave. But they look awesome and I can't wait to try the recipe. Thank you so much for sharing it with all of us..
maybe fry them?
I would make them with egg crepes that had cinnamon added to the batter instead of tortillas! And for those interested in lower carb use real whipping cream and coconut sugar.
This is such a fabulous recipe, Jamie! These enchiladas look amazing!
What if…..instead of flour tortillas you used square Wonton wrappers? I'm thinking roll like an egg roll, spray with vegetable spray and coat with cinnamon sugar — then a quick bake until crisp and brown. The carmel sauce becomes the dipping sauce……oh yum!
I made these tonight and they are incredibly yummy but annoyingly messy to eat! Maybe the frying trick will work?