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.
Ingredients
For the Pumpkin Spice Cheesecake Filling:
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16 oz cream cheese, softened
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1 cup canned pumpkin puree
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2/3 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 1/2 teaspoons pumpkin pie spice
For the Enchiladas:
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8 flour tortillas (6-8 inch size)
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1/2 cup brown sugar
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1 teaspoon ground cinnamon
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2 tablespoons melted butter
For the Caramel Drizzle:
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1/2 cup caramel sauce (store-bought or homemade)
- Optional: chopped pecans or whipped cream for topping
Instructions
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Preheat Oven: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
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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.
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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.
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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.
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Bake: Bake for 25-30 minutes until the filling is set and tortillas are lightly golden.
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Drizzle and Serve: Remove from oven and drizzle generously with caramel sauce. Top with chopped pecans or whipped cream if desired. Serve warm.
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.
