Name: Pumpkin Spice Cheesecake Enchiladas
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Fusion
Ingredients: 6 flour tortillas; 8 oz cream cheese, softened; 1/2 cup canned pumpkin puree; 1/3 cup granulated sugar; 1/2 tsp pumpkin pie spice; 1/2 tsp vanilla extract; 1 cup whipped topping (or whipped cream); 2 tbsp melted butter; 1/4 cup brown sugar; 1/2 tsp cinnamon; 1/4 cup caramel sauce (for drizzle)

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Pumpkin Spice Cheesecake Enchiladas are a warm, spiced twist on traditional dessert wraps, combining creamy pumpkin cheesecake filling with soft tortillas, a golden cinnamon-sugar crust, and a rich caramel drizzle. It’s a fusion dessert that captures the essence of fall in a festive, oven-baked treat perfect for both cozy evenings and Cinco de Mayo flair.

Why You’ll Love This Recipe

These enchiladas deliver all the nostalgic flavors of pumpkin pie and cheesecake in an easy-to-make format. The contrast of the spiced creamy filling and the slightly crisped tortilla shell makes each bite indulgent yet balanced. Topped with caramel and optionally whipped cream, this dish is ideal for holiday menus, dessert tables, or whenever you crave something comforting and seasonal with a fun twist.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

6 flour tortillas
8 oz cream cheese, softened
1/2 cup canned pumpkin puree
1/3 cup granulated sugar
1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
1 cup whipped topping (or whipped cream)
2 tbsp melted butter
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 cup caramel sauce (for drizzle)

directions

Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a mixing bowl, beat together the cream cheese, pumpkin puree, granulated sugar, pumpkin pie spice, and vanilla extract until smooth and creamy.
Gently fold in the whipped topping until fully incorporated.
Spoon the pumpkin cheesecake filling evenly down the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
Brush the tops of the tortillas with melted butter. In a small bowl, mix the brown sugar and cinnamon, then sprinkle the mixture evenly over the enchiladas.
Bake for 15–18 minutes, or until the tops are lightly golden and the filling is just set.
Remove from the oven and drizzle with caramel sauce.
Serve warm or at room temperature, optionally topped with extra whipped cream and a dusting of cinnamon.

Servings and timing

Servings: 6 enchiladas
Prep Time: 10 minutes
Baking Time: 18 minutes
Total Time: 28 minutes
Calories per serving: 310 kcal

Variations

Nutty Twist: Add chopped pecans or walnuts inside or on top for texture.
Chocolate Drizzle: Replace caramel with melted chocolate or chocolate sauce for a richer finish.
Maple Flavor: Add a splash of maple syrup to the filling for added warmth.
Mini Enchiladas: Use small tortillas and serve as bite-sized party treats.
Cinnamon Roll Style: Swap flour tortillas for crescent roll dough for a flakier bite.

storage/reheating

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F (150°C) oven for 10 minutes or microwave in short intervals until warmed through. Drizzle fresh caramel sauce over the top just before serving for best flavor.

FAQs

Can I use homemade pumpkin puree?

Yes, homemade puree works well—just make sure it’s smooth and well-drained to avoid excess moisture.

Can I make this dessert ahead of time?

Yes, you can assemble and refrigerate the enchiladas (unbaked) a few hours ahead. Bake just before serving.

What kind of tortillas are best?

Soft flour tortillas work best for flexibility and texture. Avoid flavored or low-carb versions, which may alter taste and consistency.

Can I use store-bought caramel sauce?

Absolutely. Choose a thick, high-quality caramel or warm it slightly for easier drizzling.

Is the whipped topping necessary?

It lightens the texture of the filling, but you can substitute with stabilized whipped cream or omit for a denser cheesecake texture.

How do I prevent the enchiladas from unrolling during baking?

Place them seam-side down and snugly in the pan. Brushing with butter also helps keep them in place.

Can I freeze these?

They are best fresh, but unbaked enchiladas can be wrapped and frozen. Bake directly from frozen, adding a few extra minutes to the cooking time.

Can I make these gluten-free?

Use gluten-free flour tortillas and check that all other ingredients (especially whipped topping and caramel) are gluten-free.

Can I serve them cold?

Yes, they’re delicious chilled, especially if you prefer a firmer cheesecake texture.

How can I garnish them for presentation?

Top with whipped cream, a sprinkle of cinnamon or nutmeg, caramel drizzle, and a pecan or candied pumpkin seed.

Conclusion

Pumpkin Spice Cheesecake Enchiladas are a delicious mash-up of seasonal flavor and festive fun. With their creamy filling, flaky golden crust, and sweet caramel finish, they offer an unforgettable dessert experience that’s easy to prepare and perfect for fall celebrations, holiday dinners, or Cinco de Mayo with a twist.

Pumpkin Spice Cheesecake Enchiladas

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Creamy pumpkin cheesecake filling wrapped in soft tortillas, baked to perfection and drizzled with a rich caramel sauce—like fall and fiesta in every bite.

Author: Asma
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yield: 6 enchiladas 1x
Category: Dessert
Method: Baked
Cuisine: Fusion
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
In a bowl, beat cream cheese, pumpkin puree, sugar, pumpkin pie spice, and vanilla extract until smooth.
Fold in the whipped topping until fully combined.
Spoon the filling evenly down the center of each tortilla and roll up tightly.
Place enchiladas seam-side down in the prepared baking dish.
Brush tortillas with melted butter and sprinkle with a mix of brown sugar and cinnamon.
Bake for 15–18 minutes, or until lightly golden and heated through.
Drizzle with caramel sauce before serving. Optionally, top with extra whipped cream and a dusting of cinnamon.