Pumpkin Spice Cheesecake Enchiladas with a luscious caramel drizzle

Indulge in sweet Pumpkin Spice Cheesecake Enchiladas with a luscious caramel drizzle – a dessert twist with a fall flair! 🎃🌯🍰



  • 1 package (8 oz.) cream cheese, softened
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/2 teaspoon pumpkin pie spice
  • 2 1/2 cups Cool Whip, thawed
  • 18-24 Flour tortillas
  • 6 tablespoons butter, melted
  • 2 teaspoons sugar
  • 2 teaspoons cinnamon
  • Caramel sauce


🌯 In a mixing bowl, combine the softened cream cheese, canned pumpkin, 1/2 cup of sugar, and pumpkin pie spice, mixing until smooth and well blended.
🌯 Gently fold in 2 1/2 cups of Cool Whip into the cream cheese mixture until fully incorporated.
🌯 Lay out the flour tortillas, and evenly distribute the cheesecake filling among them, spooning it into the center of each tortilla.
🌯 Roll up each tortilla, tucking in the sides as you go, to form enchilada-like shapes, and place them seam-side down in a baking dish.
🌯 In a separate bowl, mix together 2 teaspoons of sugar and 2 teaspoons of cinnamon. Brush the melted butter over the tops of the rolled tortillas, then sprinkle them with the cinnamon sugar mixture.
🌯 Bake the enchiladas in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until they become golden brown and slightly crispy.
🌯 Drizzle caramel sauce over the baked enchiladas for a delicious finishing touch.
🌯 Serve your Pumpkin Spice Cheesecake Enchiladas warm and enjoy!


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