Pumpkin Pie Cheesecake Enchiladas – Cinnamon-sugar crispy fried tortillas stuffed with a creamy pumpkin cheesecake filling !!
Who wouldn’t love a fried, cheesecake and pumpkin dessert?? Oh wow, are you drooling yet?
I am and I think I need to go whip up another batch of these with you!
Pumpkin Pie Cheesecake Enchiladas Ingredients
-
- Flour Tortillas
- Pumpkin Puree
- Pumpkin Pie Spice
- Butter
- Powdered sugar, sugar
- Heavy Cream
- Cream Cheese
- Caramel topping (optional)
- Cinnamon, Vanilla
Pumpkin Pie Cheesecake Enchiladas
These really are simple. You lay out a tortilla, place a scoop of pumpkin pie cheesecake batter in the center, roll it up like a burrito, seal the end with a toothpick, and pan fry. After it’s fried, you roll it in cinnamon sugar and serve it up with a bit of caramel sauce drizzled over the top.
HOW TO STORE:
These are best served the day that they are made. If you absolutely need to, you can place it in the refrigerator in an airtight container for 1-2 days but will risk the tortillas getting soggy from the filling.
I hope you love this delicious and easy recipe – be sure to give it a review below!
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Pumpkin Pie Cheesecake Enchiladas
Ingredients
- 1/4 cup heavy cream
- 1 teaspoon powdered sugar
- 4 ounces cream cheese softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1/2 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 5-6 6-inch flour tortillas
- 2 Tbsp butter
- 1/2 cup sugar
- 1 Tbsp cinnamon
- Caramel sauce for drizzling store-bought or homemade
Instructions
- In a bowl and using a hand mixer, beat the heavy cream until it begins to thicken. Add the powdered sugar and continue to beat until stiff peaks form. Set the whipped cream aside.
- In another bowl, mix cream cheese, pumpkin, sugar, vanilla and pumpkin pie spice together until well-blended. Gently fold in the whipped cream until the mixture is well-combined.
- Refrigerate about 1 hour, or until cheesecake is firm. Mix 1/2 cup sugar and 1 tablespoon cinnamon in a plate. Set aside.
- Place about 1/4 cup cheesecake on the lower 1/3 of a tortilla, and roll each tortilla up and put on serving plates.
- In a large skillet melt butter over medium to medium-high heat. Place tortillas seam side down and fry just until crispy and golden, 1-2 minutes per side.
- Roll the tortillas in the cinnamon-sugar mixture until fully coated. Top with caramel sauce and serve.
