Pumpkin Spice Cheesecake Enchiladas
A delightful treat that combines the rich flavors of pumpkin and cream cheese, wrapped in soft tortillas and drizzled with warm caramel.
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.
Notes
These enchiladas are also great served with whipped cream or additional caramel sauce for a festive touch. Pair with a warm drink like apple cider or hot chocolate for a cozy experience.