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Pumpkin Spice Cheesecake Enchiladas

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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.

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

  1. Preheat oven to 350°F (175°C).
  2. 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.
  3. Add eggs one at a time, mixing after each addition until smooth and creamy.
  4. Warm tortillas slightly in the microwave or on a skillet until pliable.
  5. 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.
  6. Brush the tops of the enchiladas with melted butter.
  7. Bake for 25–30 minutes or until the filling is set and tortillas are lightly golden.
  8. 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.

Nutrition

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