Thursday, October 10, 2013

Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle

It's time for the Lady Behind the Curtain dessert challenge! This month's challenge was to use pumpkin and cream cheese to create a unique dessert ... and I decided to step way outside of the dessert box and make some Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle! I am not even joking!

Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle 2

Although this was good, I think next time, I may experiment with trying to figure out how to make the tortillas more firm before filling .... or maybe after filling? If you have any ideas - I would love to hear them! :)

Pumpkin Spice Cheesecake Enchiladas
Printable recipe
Yield: 9-12 servings

1 pkg.  (8 oz.) cream cheese, softened
1 cup  canned pumpkin
1/2 cup  sugar
1/2 tsp.  pumpkin pie spice
2½ cups Cool Whip, thawed

18-24 Flour tortillas
6 tbsp. butter, melted
2 tsp. sugar
2 tsp. cinnamon
Caramel sauce

In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping. Divide the cream cheese mixture evenly between the tortillas. Roll each tortilla up and put on serving plates. In a small bowl, combine the butter, sugar and cinnamon. Brush the mixture over the over the rolled tortillas. Top with caramel sauce. 

Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle 3

If you would like to see even more pumpkin and cream cheese recipes, be sure to check out some others from the dessert challenge:

LBGC other posts you may enjoy

Pumpkin Spice Cheesecake Bars 1
Pumpkin Spice Cheesecake Bars

Pumpkin Oatmeal Chocolate Chip Cookies 4
Pumpkin Oatmeal Chocolate Chip Cookies

I hope you enjoy! Shared at thesefun parties!

Featured at Hungry Little Girl, What's Cooking, Love?, The Crafty Blog Stalker, The Mandatory Mooch, Lamberts Lately, Table for Seven, {i love} my disorganized life and Food Done Light

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Lady Behind the Curtain Dessert Challenge  Foodie Friends Friday

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