Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle

Why You’ll Love This Recipe

This dessert offers the comforting flavors of pumpkin spice cheesecake in a fun, unexpected format. The soft tortillas act like a delicate shell for the rich filling, and the warm caramel drizzle adds a perfect sweet finish. It’s easy to assemble and sure to impress guests with its flavor and presentation.

Ingredients

For the filling:

• 16 oz cream cheese, softened

• 1 cup canned pumpkin puree

• 3/4 cup granulated sugar

• 1 tsp pumpkin pie spice

• 2 large eggs

• 1 tsp vanilla extract

For the enchiladas:

• 8 large flour tortillas

• Butter or cooking spray (for greasing)

For the caramel drizzle:

• 1 cup caramel sauce (store-bought or homemade)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare Filling:
   In a large bowl, beat cream cheese until smooth.
   Add pumpkin puree, sugar, pumpkin pie spice, eggs, and vanilla extract.
   Mix until well combined and creamy.

2. Assemble Enchiladas:
   Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
   Spoon about 1/4 cup of filling onto each tortilla, spread evenly.
   Roll up tortillas and place seam-side down in the baking dish.

3. Bake:
   Bake for 25-30 minutes until set and lightly golden on top.

4. Add Caramel Drizzle:
   Warm caramel sauce slightly if needed.
   Drizzle generously over the baked enchiladas before serving.

5. Serve:
   Optionally garnish with whipped cream, chopped nuts, or a sprinkle of cinnamon.

Servings and Timing

• Servings: 8

• Prep time: 15 minutes

• Bake time: 30 minutes

• Total time: 45 minutes

Variations

• Spiced Up: Add a pinch of ground cloves or nutmeg to the filling.

• Chocolate: Drizzle melted chocolate along with caramel.

• Gluten-Free: Use gluten-free tortillas.

• Nutty: Sprinkle chopped pecans or walnuts on top before baking.

• Sauce: Use dulce de leche or butterscotch sauce instead of caramel.

Storage/Reheating

• Storage: Store leftovers covered in the refrigerator for up to 3 days.

• Reheating: Warm in the oven at 300°F for 10-15 minutes or in the microwave until heated through.

FAQs

Can I prepare these ahead of time?

Yes, assemble and refrigerate before baking.

Can I use corn tortillas?

Flour tortillas work best for this dessert, but corn can be used if softened well.

Is the caramel sauce necessary?

It adds sweetness and richness but can be omitted or substituted.

How do I prevent tortillas from drying out?

Cover with foil while baking.

Can I freeze the enchiladas?

Freeze before baking for up to 2 months; thaw and bake when ready.

Are these enchiladas very sweet?

They have a balanced sweetness with warm spices and creamy filling.

Can I add other fillings?

Try adding chocolate chips or cream cheese swirls.

What can I serve alongside?

Whipped cream, fresh berries, or vanilla ice cream.

Can I make mini enchiladas?

Yes, use smaller tortillas and reduce baking time.

How do I store leftovers?

Refrigerate in an airtight container to maintain freshness.

Conclusion

Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle are a creative and indulgent dessert that blends classic fall flavors with a fun presentation. Easy to make and utterly delicious, this dessert is perfect for holiday gatherings or any time you want to treat yourself and your guests

Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle

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• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle are a decadent and festive dessert combining creamy pumpkin cheesecake filling wrapped in soft tortillas, baked to golden perfection, and topped with a luscious caramel sauce. This indulgent treat blends classic fall flavors with a fun twist on traditional enchiladas, perfect for holiday gatherings or cozy autumn evenings.

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Ingredients

For the Pumpkin Spice Cheesecake Filling:

• 16 oz cream cheese, softened

• 1 cup canned pumpkin puree

• 2/3 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 1/2 teaspoons pumpkin pie spice

For the Enchiladas:

• 8 flour tortillas (6-8 inch size)

• 1/2 cup brown sugar

• 1 teaspoon ground cinnamon

• 2 tablespoons melted butter

For the Caramel Drizzle:

• 1/2 cup caramel sauce (store-bought or homemade)

• Optional: chopped pecans or whipped cream for topping

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Instructions

• Preheat Oven: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

• Prepare Filling: In a large bowl, beat cream cheese and sugar until smooth. Add pumpkin puree, eggs, vanilla, and pumpkin pie spice. Mix until well combined and creamy.

• Prepare Tortillas: In a small bowl, mix brown sugar and cinnamon. Brush tortillas lightly with melted butter and sprinkle both sides with the cinnamon sugar mixture.

• Assemble Enchiladas: Spoon about 1/4 cup of the pumpkin cheesecake filling onto each tortilla. Roll up and place seam side down in the prepared baking dish.

• Bake: Bake for 25-30 minutes until the filling is set and tortillas are lightly golden.

• Drizzle and Serve: Remove from oven and drizzle generously with caramel sauce. Top with chopped pecans or whipped cream if desired. Serve warm.

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Notes

For extra flavor, add a splash of vanilla or a pinch of nutmeg to the filling.Use gluten-free tortillas to make this recipe gluten-free.Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves.Make caramel sauce from scratch for a homemade touch or use your favorite store-bought brand.