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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.
If you are seeking crispy golden brown tortilla, make it into burritos and deep fry the buggers! It's called a xango, aka deep fried cheesecake! Use a large 10-12" tortilla, fill, tuck in the ends before rolling up, secure with egg wash, freeze for a little while until firm, then deep fry it. The tortilla gets amazingly crisp, the inside gets warm, and the presentation is amazing. Google search xango cheesecake and you'll see what I mean.
I would try phyllo dough sheets from wal mart in the frozen section . I will try this out and post how it goes
How about..wrapping like a burrito. ..and freeze them..then fry them… the put toppings on them…. i think i might try it…..
This Jewish Princess will make with crepes and she shall call them Pumpkin Blintzes!
I'm going to use crepes to wrap these and make them into a dessert for Thanksgiving! So excited to try!
Toast the tortillas in a skillet before filling them. They'll be crispier
Toast the tortillas in a skillet before filling. Don't fry them. They'll be crispier.
How about a quick flash in a skillet with some butter to brown the tortillas a little without melting the filling? Just a thought. They look amazing.
what about using a crepe instead of a tortilla? Do they taste okay in a dessert setting?
Phyllo OR Warm Tortillas Looks Great Going to make this with Phyllo
I also thought of Phyllo, or Puff Pastry. The filling can't be baked with the Cool Whip, so I like the idea of prebaking the shell and then stuffing.