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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.

Ingredients

Units Scale
  • 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)

Instructions

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

Notes

  • Warm tortillas slightly before filling for easier rolling.
  • Use homemade or store-bought caramel sauce for the drizzle.
  • Perfect make-ahead dessert—just bake before serving.

Nutrition

Find it online: https://yumfoodusa.com/pumpkin-spice-cheesecake-enchiladas/