This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Try these Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle. They look to perfect to eat. However, they do make a delicious dessert!
Pin this now to find it later
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.
Other recipes you may enjoy
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Pumpkin Spice Cheesecake Enchiladas
Would you like to save this?
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.
make homemade whipped cream and stable-ize with corn starch (google this trick) instead of cool whip, that make it less liquidy.
Put them in the freezer for a short time then cut, that's what I do with regular soft taco night when I want to make them ahead for reheat and eat nights.
I'd fill florentine 'cigars' with the cheesecake pumpkin mixture.
When I make chimichangas I like to use the premade but uncooked flour tortillas and then I stuff and fry them. I wonder if you could do the same here? Roll them up chimichanga style with the ends closed up rather than open and then drop fry on each side in a skillet. Then they would be easy to roll up and would get nice and crispy like a bunuelo! Then they would be dessert chimichangas I guess or maybe stuffed bunuelos!
Ever thought maybe baking or deep frying them for a few seconds???
Wrap like a burrito, freeze, deep fry. Toss in cinnamon sugar & add your topping.
This reminds me of the snickers burritos we make. Wrap a small snicker bar in a flour tortilla, secure with a tooth pick…deep fry until golden them top with ice cream. Could problem do the same with these.
Maybe try using egg roll wrappers and deep frying them
These look really good, but I was thinking to wrap them in either crepes or fillo dough.
I found the firmness issue was in the filling so I added a pkg of cheesecake flavored instant pudding mix. Worked great. Thanks for the recipe.