Pumpkin Spice Cheesecake Enchiladas – Autumn has arrived, bringing along our pumpkin season! Today I’m excited to share a twist on a dessert; Pumpkin Spice Cheesecake Enchiladas, with a tempting Caramel Drizzle. This extraordinary combination of flavors brings together the comforting warmth of pumpkin spice and the creamy decadence of cheesecake all snugly wrapped in a tortilla and drizzled with caramel. If you’re a dessert lover looking for something new this recipe is a must-try for your fall get-togethers.
I vividly recall the first time I whipped up these enchiladas. It was one autumn evening. My goal was to create something that would both warm our souls and tantalize our taste buds. After some experimenting in the kitchen these cheesecake enchiladas came into existence. The initial bite was truly eye-opening. The harmony between pumpkin spice and velvety cheesecake filling topped off with a caramel drizzle. Even my husband, who typically prefers traditional desserts was completely captivated by its allure while my child’s eyes sparkled with each delectable bite. It has since become a cherished favorite among our family.
What makes this Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle truly special?
Our Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle embody everything, about autumn indulgence. They offer a blend of pumpkin spice and luscious cheesecake filling all lovingly bundled in a soft tortilla shell and elevated by an indulgent caramel drizzle.
This recipe is particularly notable, for its simplicity and speed ready to be served in 30 minutes. It’s perfect for satisfying dessert cravings or adding a touch to gatherings. Its adaptability makes it suitable for both a family dessert or as the star attraction, at a potluck guaranteeing that you’ll bring an unforgettable taste of autumn.
What You Need To Make This Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle Recipe?
Softened Cream Cheese: It’s essential to have softened cream cheese for our cheesecake filling to achieve a silky and smooth texture. This provides a base that beautifully carries the flavors of pumpkin and spices.
Canned Pumpkin Puree: To capture the essence of the fall season we use canned pumpkin puree, which adds an earthy sweetness. Opting for pure pumpkin puree instead of pie filling ensures a pumpkin flavor without any additional spices or sugar.
Granulated Sugar: We add the amount of granulated sugar to sweeten the filling creating a delightful balance that perfectly complements the pumpkin and spices.
Pumpkin Pie Spice Blend: This recipe’s star ingredient brings in notes of cinnamon, nutmeg and allspice. With its autumn-inspired aroma, it infuses our enchiladas with the essence of the season.
Cool Whip: Adding whip to our filling gives it a fluffy texture. While store-bought cool whip is convenient you can also make your whipped cream for a homemade touch.
Flour Tortillas: Here comes an unexpected twist in this dessert. The neutral taste and soft texture of flour tortillas make them an ideal vessel for the cheesecake filling offering a contrast, to graham cracker crusts.
Melted Butter, Sugar, and Cinnamon Mixture: When brushed over the tortillas before serving this trio caramelizes slightly—adding a crunch and hint of warmth that beautifully complements the creamy filling.
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Caramel Sauce: The touch of decadence. Whether generously poured or provided as a dipping option it brings a sticky sweetness that perfectly complements all the flavors.
Steps To Make Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle:
Step 1: Start by taking a mixing bowl and using a mixer combine the cream cheese, pumpkin puree, sugar and pumpkin pie spice until it becomes smooth and creamy. After that gently fold in the Cool Whip.
Step 2: Take the tortillas. Lay them out on a surface. Divide the cream cheese mixture evenly among the tortillas. Roll each tortilla tightly. Place them nicely on your serving platter.
Step 3: In a bowl mix together melted butter with sugar and cinnamon. Generously brush this spiced butter, over the rolled tortillas.
Step 4: To add a touch drizzle some caramel sauce, over each enchilada.
Tip:
Elevate the flavor profile of your enchiladas by enriching the butter with a touch of pumpkin pie spice and a splash of vanilla extract. Before brushing it onto the tortillas infusing these ingredients adds depth to the flavors resulting in an aromatic experience that perfectly complements the pumpkin spice and caramel notes. The addition of vanilla brings sweetness and indulgence transforming every bite of your enchiladas into not only a delicious treat, for your taste buds but also a delightful sensory adventure. This simple adjustment takes a dessert to extraordinary heights impressing your guests with your culinary expertise.
Frequently Asked Questions:
Can I make these in advance?
Certainly! You can get them ready a few hours ahead. Store them in the refrigerator. Just make sure to add the caramel drizzle before serving.
Any tips for the perfect roll?
To ensure that the filling doesn’t spill out avoid overfilling the tortillas and roll them tightly.
Can I use a different type of tortilla?
Absolutely! Whole wheat tortillas can be an option. However keep in mind that they might have a different flavor profile.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle
Ingredients
- 1 package 8 ounces cream cheese, softened
- 1 c canned pumpkin
- 1/2 c sugar
- 1/2 tsp pumpkin pie spice
- 2 1/2 c Cool Whip thawed
- 18-24 flour tortillas
- 6 tbsp butter melted
- 2 tsp sugar
- 2 tsp cinnamon
- Caramel sauce for drizzling
Instructions
- Let's start by preparing the filling. Take a bowl. Mix together the softened cream cheese, canned pumpkin, sugar and pumpkin pie spice until they are well combined. Then gently fold in the Cool Whip to complete the filling.
- Next, it's time to assemble the enchiladas. Evenly spread the cream cheese mixture onto each flour tortilla. Roll up each tortilla carefully. Place them on your serving plates.
- Now let's make a cinnamon butter. In a bowl mix together melted butter, sugar and cinnamon until they are well blended.
- To add some finishing touches to your enchiladas brush the cinnamon butter mixture over the rolled tortillas. For that touch of sweetness drizzle some caramel sauce, over each enchilada.
- Now you can sit back. Enjoy this delightful dessert!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
