Description
Pumpkin pie cheesecake enchiladas fold autumn flavors into crisp tortillas filled with spiced pumpkin and creamy cheesecake. Baked until golden, they offer a seasonal dessert that feels festive and fun.
Ingredients
Scale
- 1/2 cup pumpkin puree
- 4 oz cream cheese (at room temperature)
- 5–6 flour tortillas (6-inch in diameter)
- 1/4 cup granulated sugar
- 1/4 cup heavy whipping cream
- 2 tbsps unsalted butter
- 1/2 cup granulated sugar (for coating)
- 1 tbsp ground cinnamon (for coating)
- 1/2 tsp pumpkin pie seasoning
- 1/2 tsp pure vanilla extract
- 1 tsp confectioners’ sugar
- caramel sauce (optional, for garnishing)
Instructions
- Whip heavy cream in a mixing bowl until it thickens, then add confectioners’ sugar and continue whipping until stiff peaks form. Set aside.
- In another bowl, blend cream cheese, pumpkin puree, granulated sugar, vanilla extract, and pumpkin pie spice until smooth. Gently fold in the prepared whipped cream.
- Refrigerate the cheesecake mixture for 1 hour until firm. Meanwhile, combine 1/2 cup granulated sugar and ground cinnamon in a shallow dish for coating.
- After chilling, spread approximately 1/4 cup of cheesecake mixture on the bottom third of each tortilla. Roll the tortillas tightly into cylindrical shapes.
- Melt unsalted butter in a skillet over medium-high heat. Carefully place rolled tortillas seam-side down, frying for 1-2 minutes per side until golden brown.
- Roll the fried tortillas in the cinnamon-sugar mixture to coat. Drizzle with caramel sauce if desired, then serve warm.
Notes
- Whip cream carefully to avoid over-beating, which can turn the texture grainy and separate the fat.
- Chill the cheesecake mixture thoroughly to help maintain structural integrity during rolling and frying.
- Use room temperature cream cheese for smoother blending and prevent lumpy texture in the filling.
- Opt for soft flour tortillas to ensure easier rolling and better absorption of flavors during frying.
- Choose fresh pumpkin pie spice for the best seasonal flavor.
- Consider using gluten-free tortillas to make the recipe suitable for individuals with gluten sensitivities.
- Drain excess oil on paper towels after frying to keep the enchiladas crisp and prevent sogginess.
- Experiment with alternative sweeteners like monk fruit or stevia for lower-calorie adaptations.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 5
- Calories: 299 kcal
- Sugar: 26 g
- Sodium: 176 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg