Quick Pumpkin Pie Cheesecake Enchiladas Recipe: Sweet Autumn Magic

Magical pumpkin pie cheesecake enchiladas blend sweet and savory flavors in an unexpected culinary adventure.

Creamy textures mingle with warm spices that dance across your palate.

Autumn’s favorite dessert meets Mexican-inspired comfort food in this delightful fusion.

Cinnamon and nutmeg whisper promises of cozy evenings and delectable surprises.

Layers of richness create a mouthwatering experience that defies traditional recipe boundaries.

Each bite promises a delicious journey through contrasting yet harmonious ingredients.

Fall in love with this irresistible twist that will make everyone ask for seconds.

What Makes Pumpkin Pie Cheesecake Enchiladas So Unique

• Craft a Delightful Dessert Fusion: Combine the creamy richness of cheesecake with the warm comfort of enchiladas for a unique culinary adventure that surprises and delights taste buds.
• Minimal Prep, Maximum Flavor: Create an impressive dessert with just a few simple ingredients and basic kitchen skills, making it perfect for home cooks of all experience levels.
• Sweet Celebration Showstopper: Impress guests at parties, holiday gatherings, or family dinners with this unexpected and Instagram-worthy dessert that blends traditional flavors in a creative way.
• Quick and Customizable Treat: Adapt the recipe easily by adjusting spices, adding extra toppings like nuts or chocolate drizzle, or making smaller portions for individual servings.

Ingredients for Pumpkin Pie Cheesecake Enchiladas

• Heavy Whipping Cream: A rich dairy product that provides a light and airy texture to the filling.
• Cream Cheese: A smooth, creamy base that gives the cheesecake mixture its signature tangy flavor and rich consistency.
• Pumpkin Puree: A classic autumn ingredient that adds warm, earthy flavors and a beautiful orange color to the filling.
• Tortillas: Soft, flexible flatbreads that serve as the crispy exterior wrapper for the dessert.

• Granulated Sugar, Confectioners' Sugar: Sweet ingredients that provide different levels of sweetness and help stabilize the cream.
• Vanilla Extract: A flavor enhancer that adds depth and warmth to the dessert.
• Pumpkin Pie Seasoning: A blend of warm spices that brings traditional autumn flavors to the cheesecake filling.
• Ground Cinnamon: A warm spice that adds a sweet and aromatic coating to the fried enchiladas.

• Unsalted Butter: A fat used for frying the tortillas and creating a golden, crispy exterior.
• Caramel Sauce: An optional topping that adds extra sweetness and visual appeal to the dessert.

How to Make Pumpkin Pie Cheesecake Enchiladas

Step 1: Whip the Cream

Create a fluffy cloud of whipped cream by whisking heavy whipping cream in a mixing bowl until it starts to thicken. Gently add confectioners’ sugar and continue whisking until the mixture forms beautiful stiff peaks.

Set aside this dreamy cream.

Step 2: Mix the Cheesecake Filling

• Cream cheese
• Pumpkin puree
• Granulated sugar
• Vanilla extract
• Pumpkin pie seasoning

Blend everything until silky smooth.

Carefully fold in the previously whipped cream, creating a luscious, creamy mixture.

Step 3: Chill the Filling

Pop the cheesecake mixture into the refrigerator for about an hour to firm up.

• Granulated sugar
• Ground cinnamon

Step 4: Fill and Roll Tortillas

Remove the chilled filling from the refrigerator. Spread a generous layer of the cheesecake mixture on each tortilla, focusing on the bottom third.

Roll each tortilla into a neat cylinder, sealing in all that creamy goodness.

Step 5: Fry to Golden Perfection

Heat unsalted butter in a skillet over medium-high heat.

Once the butter is melted and slightly bubbly, carefully place the rolled tortillas in the pan with the seam side down. Fry each side for 1-2 minutes until they turn a beautiful golden brown.

Step 6: Add the Final Touch

Immediately transfer the fried enchiladas from the skillet and roll them in the cinnamon-sugar mixture. For an extra touch of decadence, drizzle with caramel sauce before serving.

Prepare to be amazed by this incredible dessert that combines the best of pumpkin pie and cheesecake in a crispy tortilla!

Pro Tips for Perfect Pumpkin Pie Cheesecake Enchiladas

• Whip cream carefully to achieve perfect stiff peaks, avoiding over-beating which can make it grainy. Fold whipped cream gently into the cheesecake mixture to maintain its light, airy texture and prevent deflation. Refrigerate the cheesecake mixture for at least an hour to help it set and develop richer flavors, making rolling easier and more manageable. Select soft, fresh tortillas to ensure smooth rolling and prevent cracking during the frying process. Drain fried enchiladas on paper towels to remove excess butter and maintain a crispy exterior without becoming greasy.

Flavorful Variations on Pumpkin Pie Cheesecake Enchiladas

• Gluten-Free Pumpkin Pie Cheesecake Enchiladas: Swap regular tortillas with gluten-free corn tortillas for a celiac-friendly version. Ensure all ingredients are certified gluten-free.
• Vegan Pumpkin Cheesecake Roll-Ups: Replace cream cheese with cashew cream cheese, use coconut whipped cream instead of heavy whipping cream. Substitute granulated sugar with maple syrup or agave nectar for plant-based sweetness.
• Low-Carb Keto Pumpkin Dessert Wraps: Use large lettuce leaves or low-carb almond flour tortillas as a base. Replace sugar with stevia or erythritol. Add chopped pecans for extra crunch and healthy fats.

Pairings That Complement Pumpkin Pie Cheesecake Enchiladas

• Complement the enchiladas with a warm, spiced latte featuring pumpkin pie flavors, combining espresso, steamed milk, and a dash of pumpkin pie seasoning.
• Mix vanilla vodka, bourbon, and a hint of maple syrup to create a smooth, rich drink that echoes the dessert's warm cinnamon and caramel notes.
• Top the enchiladas with an extra dollop of whipped cream infused with maple syrup and a sprinkle of cinnamon for added decadence.

Storage Tips for Pumpkin Pie Cheesecake Enchiladas

• Refrigeration: Store leftovers in an airtight container for up to 3 days. Place parchment paper between enchiladas to prevent sticking and maintain their crispy texture.
• Freezing: Wrap individual enchiladas tightly in plastic wrap, then place in a freezer-safe container. Freeze for maximum 2 weeks. Label with the date to track freshness.
• Reheating Refrigerated: Warm in a preheated oven at 350°F for 5-7 minutes. This method helps restore the crispy exterior and prevents sogginess. Place on a baking sheet lined with parchment paper.
• Reheating Frozen: Thaw overnight in the refrigerator. Reheat in the oven at 350°F for 10-12 minutes, ensuring the internal temperature reaches 165°F for food safety.

FAQs

• What ingredients make the cheesecake filling unique?

The blend of cream cheese, pumpkin puree, pumpkin pie seasoning, and whipped cream creates a rich, creamy filling with warm seasonal flavors that perfectly complement the crispy tortilla exterior.

• Can I use a different type of tortilla?

Flour tortillas work best for this recipe because they are softer and more pliable, allowing for easier rolling and a smoother texture when fried compared to corn tortillas.

• How do I know when the tortillas are perfectly fried?

Look for a golden-brown color on each side, which typically takes about 1-2 minutes per side. The tortillas should have a crispy exterior while maintaining a soft inner texture.

Pumpkin Pie Cheesecake Enchiladas Recipe

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4.9 from 22 reviews

• Total Time: 25 minutes
• Yield: 5 1x

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Description

Mexican-inspired pumpkin pie cheesecake enchiladas blend festive autumn flavors with creamy sweetness. Crisp tortillas wrap rich filling, offering a delightful fusion you’ll savor with each delectable bite.

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Ingredients

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• 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)

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Instructions

1. Whip heavy cream in a mixing bowl until it thickens, then add confectioners’ sugar and continue whipping until stiff peaks form. Set aside.

1. 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.

1. 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.

1. After chilling, spread approximately 1/4 cup of cheesecake mixture on the bottom third of each tortilla. Roll the tortillas tightly into cylindrical shapes.

1. 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.

1. Transfer fried tortillas directly to the cinnamon-sugar mixture, coating each thoroughly. Optionally drizzle with caramel sauce before serving for additional decadence.

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.
• Select fresh pumpkin pie spice for more vibrant and robust seasonal taste profile.
• 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