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Pumpkin Pie Cheesecake Enchiladas

Pumpkin Pie Cheesecake Enchiladas - Cinnamon-sugar crispy fried tortillas stuffed with a creamy pumpkin cheesecake filling !!
Course Easy Dessert, Pumpkin, pumpkin enchiladas
Cuisine American, Mexican
Keyword enchilada, Pumpkin Pie, Thanksgiving
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6
Calories 319kcal
Author Sarah Kozowski

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.

Nutrition

Calories: 319kcal | Carbohydrates: 41.8g | Protein: 3.8g | Fat: 16g | Saturated Fat: 9.3g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 40.3mg | Sodium: 277.6mg | Potassium: 116.7mg | Fiber: 2.2g | Sugar: 28g | Vitamin A: 3698IU | Vitamin C: 1mg | Calcium: 82.6mg | Iron: 1.4mg