Best 3 Pumpkin Spice Cheesecake Enchiladas With Caramel Drizzle Recipes
Prepare to embark on a delightful culinary journey as we unveil the secrets behind crafting the ultimate "Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle." This tantalizing dish seamlessly blends the warm, inviting flavors of pumpkin spice with the creamy richness of cheesecake, all wrapped within tender enchiladas. Drizzled with a velvety caramel sauce, this dessert symphony promises an unforgettable experience that will captivate your taste buds and leave you craving for more. Are you ready to turn your kitchen into a haven of sweet sensations? Let's dive into the world of pumpkin spice cheesecake enchiladas and unravel the magic behind this irresistible treat.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN SPICE CHEESECAKE ENCHILADAS
This month's challenge was to use pumpkin and cream cheese to create a unique dessert ... and I decided to step way outside of the dessert box and make some Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle! I am not even joking!
Provided by Jamie Sherman
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping.
- Divide the cream cheese mixture evenly between the tortillas.
- Roll each tortilla up and put on serving plates.
- In a small bowl, combine the butter, sugar and cinnamon.
- Brush the mixture over the over the rolled tortillas. Top with caramel sauce.
Nutrition Facts : Calories 594 calories, Cholesterol 61 milligrams cholesterol, Fat 29 grams fat, Fiber 4 grams fiber, Protein 12 grams protein, SaturatedFat 13 grams saturated fat, Sodium 944 grams sodium, Sugar 18 grams sugar
PUMPKIN SPICE CHEESECAKE ENCHILADAS WITH CARAMEL DRIZZLE RECIPE - (4.3/5)
Provided by lisapearce
Number Of Ingredients 10
Steps:
- In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping. Divide the cream cheese mixture evenly between the tortillas. Roll each tortilla up and put on serving plates. In a small bowl, combine the butter, sugar and cinnamon. Brush the mixture over the over the rolled tortillas. Top with caramel sauce.
PUMPKIN CHEESECAKE ENCHILADAS
You've never had a pumpkin spice treat like this before... pumpkin cheesecake meets pleasantly crispy churro! A creamy, sweet, lightly-spiced filling pairs well with a crispy tortilla in this simple, fall-ready dessert enchilada.
Provided by NicoleMcmom
Time 2h40m
Yield 12
Number Of Ingredients 12
Steps:
- Line a sieve with paper towels and place over a bowl. Place pumpkin puree on the paper towels and cover the bowl with plastic wrap. Place in the refrigerator and allow to drain for 2 hours, or overnight.
- Beat cream cheese with an electric mixer until very smooth. Add 1/2 cup white sugar, brown sugar, pudding mix, 1 teaspoon cinnamon, and nutmeg and mix until well blended. Mix in drained pumpkin. Divide mixture among tortillas and roll them up.
- Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.
- Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place as many enchiladas in the preheated air fryer as will fit in a single layer with at least 1/4 of an inch in between. Air-fry until golden brown and lightly crisp, 3 to 5 minutes. Remove to a serving tray and let cool. Repeat to air-fry remaining enchiladas.
- Just before serving, top evenly with whipped topping, caramel sauce, and graham cracker crumbs.
Nutrition Facts : Calories 460.4 calories, Carbohydrate 54.7 g, Cholesterol 51.3 mg, Fat 24.8 g, Fiber 2.6 g, Protein 6.5 g, SaturatedFat 15.9 g, Sodium 512.1 mg, Sugar 26.5 g
Tips:
- To make the perfect cheesecake filling, cream the cream cheese and sugar together until light and fluffy.
- Fold in the eggs one at a time, then add the sour cream, pumpkin puree, pumpkin pie spice, and vanilla extract.
- Pour the cheesecake filling into the prepared tortillas and bake for 25-30 minutes, or until the filling is set.
- While the enchiladas are baking, make the caramel drizzle by melting the butter and brown sugar together in a saucepan.
- Stir in the heavy cream and vanilla extract, then bring to a simmer.
- Let the caramel drizzle cool slightly before drizzling it over the enchiladas.
Conclusion:
Pumpkin spice cheesecake enchiladas with caramel drizzle are a unique and delicious dessert that is perfect for any occasion. They are easy to make and can be tailored to your own taste. For example, you can use a different type of cheese in the filling, or you can add different spices to the pumpkin puree. You can also use a different type of drizzle, such as chocolate sauce or maple syrup.
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