Combines the rich creaminess of cheesecake with seasonal pumpkin spice flavors.
Easy to assemble in advance and bake when needed.
Impressive enough for guests, yet simple enough for weeknight baking.
Offers a warm, comforting dessert with a festive twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cream cheese, softened
Pumpkin purée
Granulated sugar
Brown sugar
Pumpkin pie spice
Vanilla extract
Large eggs
Corn tortillas or flour tortillas
Butter, melted
Powdered sugar or glaze (for topping)
Directions
Preheat your oven to 350 °F (175 °C).
In a large bowl, beat the cream cheese until smooth. Add pumpkin purée, granulated sugar, brown sugar, pumpkin pie spice, and vanilla extract; mix until combined.
Add eggs one at a time, mixing after each until fully incorporated and smooth.
Lightly warm the tortillas (in a microwave or tortillas warmer) so they’re pliable.
Spoon a portion of the cheesecake mixture into the center of each tortilla, then roll it up gently to form an “enchilada.” Place seam-side down in a baking dish.
Brush melted butter over the tops of the enchiladas to help them brown slightly.
Bake in the preheated oven for 25 to 30 minutes, or until the filling is set and the edges of the tortillas are lightly golden.
Let the enchiladas cool slightly before dusting with powdered sugar or drizzling with glaze. Serve warm or at room temperature.
Caramel Drizzle: Replace powdered sugar with a warm caramel sauce over the top.
Nut Topping: Sprinkle chopped pecans or walnuts before baking for added texture.
Chocolate Twist: Fold in mini chocolate chips into the cheesecake filling or drizzle melted chocolate on top.
Savory Contrast: Add a bit of sea salt or flaky salt over the top to balance the sweetness.
Citrus Flair: Stir in a little orange zest or a splash of orange extract into the filling for brightness.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual enchiladas in a preheated oven at 325 °F (165 °C) for about 10 minutes or until heated through. Alternatively, microwave on medium power in short bursts (20–30 seconds) until warm.
FAQs
What kind of tortillas should I use?
Use soft corn tortillas or flour tortillas. Warming them first helps prevent cracking when rolling.
Can I make these ahead of time?
Yes — prepare and roll them, then refrigerate them, covered. Bake when you’re ready, perhaps adding a few extra minutes to the baking time.
Can I freeze the enchiladas?
You can freeze them (unbaked) in a single layer, wrapped tightly. Freeze for up to 1 month. Bake from frozen, possibly adding extra bake time.
Is this dessert served warm or cold?
These are best served warm or at room temperature. Cold they may firm up too much from the cheesecake filling.
Can I reduce sugar or use a substitute?
You can reduce the amount of granulated or brown sugar slightly, or use a sugar substitute that measures like sugar. Be cautious, as it can affect texture.
What pumpkin purée should I use?
Use plain canned pumpkin purée (not pumpkin pie filling). You may also use fresh cooked and blended pumpkin if desired.
How do I know when they are done baking?
The centers should be mostly set but may still have a slight jiggle. Overbaking may cause cracks.
Can I add other spices?
Yes — adjust or add cinnamon, nutmeg, ginger, or cloves to your taste. Just maintain balance.
What glaze works best?
A simple powdered sugar and milk (or cream) glaze works well. You can also use cream cheese glaze or caramel sauce.
Can I make them dairy-free?
You could try substituting dairy-free cream cheese and a nondairy milk or butter alternative. Texture may vary, so test a small batch.
Conclusion
Pumpkin Spice Cheesecake Enchiladas offer a warm, comforting dessert that brings together the creamy richness of cheesecake with the cozy flavors of pumpkin spice. They’re ideal for seasonal dinners or dessert menus, and with flexible make-ahead and variation options, they’re sure to become a fall favorite. Let me know if you want the full recipe card (exact measurements) or special adjustments!
These Pumpkin Spice Cheesecake Enchiladas are a comforting fall dessert that combines the creamy richness of cheesecake with cozy pumpkin spice flavors, all wrapped in soft tortillas and baked to golden perfection.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:50–55 minutes
Yield:8 enchiladas (serves 4–6)
Category:Dessert
Method:Baking
Cuisine:Fusion / American
Diet:Vegetarian
Ingredients
8 oz (225 g) cream cheese, softened
1 cup pumpkin purée
1/4 cup granulated sugar
1/4 cup brown sugar
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
2 large eggs
8 small corn or flour tortillas
2 tbsp butter, melted
Powdered sugar or glaze, for topping
Instructions
Preheat oven to 350°F (175°C).
In a large bowl, beat cream cheese until smooth. Add pumpkin purée, granulated sugar, brown sugar, pumpkin pie spice, and vanilla extract; mix until well combined.
Add eggs one at a time, mixing after each addition until smooth and creamy.
Warm tortillas slightly in the microwave or on a skillet until pliable.
Spoon a portion of the cheesecake filling into the center of each tortilla and roll up to form enchiladas. Place seam-side down in a greased baking dish.
Brush the tops of the enchiladas with melted butter.
Bake for 25–30 minutes or until the filling is set and tortillas are lightly golden.
Cool for about 10 minutes, then dust with powdered sugar or drizzle with glaze before serving.
Notes
Use plain canned pumpkin purée, not pumpkin pie filling.For a twist, top with caramel sauce, chopped nuts, or chocolate drizzle.Store leftovers in the refrigerator for up to 3 days.Best served warm or at room temperature.Can be frozen unbaked for up to 1 month; bake from frozen with extra time.
