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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.
I am so inspired! Thank you!
Scheduling for taco night this week…yummmm! I think I'm going to try rolling the ends in though to completely seal in the filling, then fry it like a fried beef burrito. I rarely fry ANYthing, but this begs to ignore anything healthy!! Then sprinkle the spices while still warm n moist from the fryer, drizzle and serve warm. Yep…may make tomorrow night taco night! Thanks for sharing!!!
Fry the flour tortillas first in a shallow pan with a 1/2 c. of oil. Will make it more luscious.
Just a thought…philo dough for 'tortillas' maybe could bake around something like canolli's and fill with the cheesecake…the philo dough would allow for cin & sugar…firm, crispy…sounds fantastic to me!!
I was thinking of using Filo pastry in place of tortillas., putting cinamon mixture on Filo…….and then bake…drizzle carmel on after done…
The trick to making the tortillas "firmer" as you referred to it, is to heat each one individually on both sides. I use a "comal" or any flat pan could work. Heating the tortillas keep them from breaking apart when you roll them up and makes it much easier to do so. Thanks for an awesome pumpkin recipe, I am definitely trying it out
You could use crepes instead of tortillas…
These look so good, but I'm concerned about using Cool Whip as it contains a lot of chemicals can real whip cream be used instead.
Always use whipped cream!
Normally cheesecake is baked, but I would try to bake them for about 30 minutes at 425. then I would spread the butter sugar and cinnamon. Worth a try….
You can't bake Cool Whip – it would melt and make a mess. I think you'd have to prebake the tortillas as suggested in other posts, or go with Phyllo, Puff Pastry, or crepes.
What if you made a tuile cookie instead of using tortillas? That sounds delicious! 🙂