Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle are a delightful treat that combines the rich flavors of pumpkin and cream cheese, all wrapped in soft tortillas. These enchiladas are perfect for cozy family dinners or festive gatherings. The warm caramel drizzle adds a sweet touch that makes every bite feel special.
Why You Will Love This Pumpkin Spice Cheesecake Enchiladas
This recipe is a game-changer for sweet treats. It’s easy to prepare, making it perfect for busy moms looking for something new to serve. With everyday ingredients and minimal prep time, anyone can whip this up in no time. Plus, the entire family will enjoy the creamy and sweet flavors together.
How to Make Pumpkin Spice Cheesecake Enchiladas
Making these enchiladas is a straightforward process. You’ll mix the filling, wrap it in tortillas, and finish with a buttery cinnamon-sugar topping. It’s an excellent way to impress your loved ones without spending hours in the kitchen.
What You Need
- 1 package (8 oz) cream cheese, softened
- 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 for drizzling
Step-by-Step
In a large bowl, beat cream cheese, pumpkin, sugar, and pumpkin pie spice with an electric mixer on medium speed until smooth and well combined. Gently fold in the thawed Cool Whip until the mixture is uniform and fluffy. Divide the cream cheese mixture evenly among the tortillas, spreading it in a line down the center of each one. Carefully roll each tortilla around the filling, placing them seam-side down on serving plates. Mix melted butter with sugar and cinnamon in a small bowl until well combined. Brush the cinnamon-sugar butter mixture over the rolled enchiladas, then drizzle generously with caramel sauce.
How to Serve Pumpkin Spice Cheesecake Enchiladas
These enchiladas are fantastic on their own, but you can elevate them by serving them with whipped cream or additional caramel sauce. They make a wonderful dessert for family gatherings or fall celebrations. Pair them with a warm drink like apple cider or hot chocolate for a cozy experience.
How to Store Pumpkin Spice Cheesecake Enchiladas
To keep your enchiladas fresh, store them in an airtight container in the fridge for up to three days. If you want to freeze them, place them in a freezer-safe container with parchment paper between layers. To reheat, simply pop them in the microwave until warmed through or use the oven for a crispy finish.
Recipe Tips
- Use low-fat cream cheese for a lighter version.
- Add chopped nuts to the filling for extra crunch.
- For a richer flavor, try using homemade caramel sauce.
- Ensure your Cool Whip is fully thawed for the best texture.
- Pair with ice cream for a sundae twist.
Variations & Swaps
- Substitute sweet potato for pumpkin for a different flavor profile.
- Use dairy-free cream cheese for a vegan option.
- Swap caramel drizzle with chocolate sauce for a fun twist.
- Experiment with flavored tortillas, like cinnamon or chocolate, for added sweetness.
- Add mini chocolate chips to the filling for an extra treat.
FAQs
Can I make these enchiladas ahead of time?
Yes, you can prepare everything up to the baking step and refrigerate before baking. Just cover them well. When you’re ready, brush with the cinnamon sugar and bake as directed.
Can I freeze these enchiladas?
Absolutely! Freezing is a great option. Wrap them tightly in plastic wrap and aluminum foil. They can be frozen for up to three months.
How do I reheat the enchiladas?
To reheat, place the enchiladas in the microwave for a minute or two or warm them in the oven at 350°F (175°C) for about 10-15 minutes until heated through.
What if I don’t have all the ingredients?
You can substitute canned pumpkin with homemade pumpkin puree or sweet potato. For the cream cheese, light or dairy-free options work well.
What are some common mistakes to avoid?
Make sure the cream cheese is softened before mixing for a smooth filling. Also, don’t overfill the tortillas, or they may burst when rolled.
Pumpkin Spice Cheesecake Enchiladas
Ingredients
Filling
- 8 oz cream cheese, softened Use low-fat for a lighter version
- 1 cup canned pumpkin Can substitute with sweet potato
- ½ cup sugar
- ½ teaspoon pumpkin pie spice
- 2 ½ cups Cool Whip, thawed Ensure fully thawed
Wrapper and Topping
- 18-24 pieces flour tortillas
- 6 tablespoons butter, melted
- 2 teaspoons sugar
- 2 teaspoons cinnamon
- Caramel sauce for drizzling For a richer flavor, try homemade caramel
Instructions
Preparation
- In a large bowl, beat cream cheese, pumpkin, sugar, and pumpkin pie spice with an electric mixer on medium speed until smooth and well combined.
- Gently fold in the thawed Cool Whip until the mixture is uniform and fluffy.
- Divide the cream cheese mixture evenly among the tortillas, spreading it in a line down the center of each one.
- Carefully roll each tortilla around the filling, placing them seam-side down on serving plates.
Topping
- Mix melted butter with sugar and cinnamon in a small bowl until well combined.
- Brush the cinnamon-sugar butter mixture over the rolled enchiladas, then drizzle generously with caramel sauce.
