Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle

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There'south a new fall dessert on the scene, and this ane is seriously skilful: pumpkin spice cheesecake enchiladas! It's a gorgeous care for to set out for fall parties or add to the Thanksgiving dessert table. Yous can also serve it upwards for dessert on any ol' Taco Tuesday.

The fluffy cheesecake filling has that classic cream cheese tang, with delicious flavor from canned pumpkin, pumpkin spice and sweet marshmallow. It all gets wrapped up in tortillas coated with pumpkin spice saccharide and topped with drizzles of salted caramel.

Here'southward How to Make Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle

This recipe comes together quickly enough to serve the same 24-hour interval, simply you can make the filled enchiladas upwardly to a day in advance. Then, when you're ready to serve, add the caramel drizzle and whipped foam.

Ingredients

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For the filling:

• ane loving cup confectioners' saccharide, divided
• 1 8-ounce package of foam cheese, softened
• 2/3 cup canned pumpkin
• 1 cup marshmallow fluff
• 2-i/two teaspoons pumpkin spice
• 1-1/two cups heavy cream

For the wraps:

• i-1/iv cups of milk
• Eight 6-inch flour tortillas
• iv tablespoons butter
• 1/2 loving cup granulated sugar
• 3/4 teaspoon pumpkin spice

For the topping:

• i/4 cup salted caramel sauce
• 2 gingersnap cookies, crushed
• Optional: Pumpkin-shaped sprinkles

Tools Y'all'll Need

• Hand mixer: To mix up the filling for these pumpkin spice cheesecake enchiladas, you demand a paw mixer or stand up mixer.
• Nonstick skillet: Yous'll put your nonstick skillet to employ when it's fourth dimension to melt the tortillas.
• Silicone kitchen tongs: Turning the tortillas is then much easier with a pair of silicone kitchen tongs.

Directions

Step ane: Arctic the bowl and beater

Place the bowl and whisk attachment from your stand mixer (or other bowl and beaters that you'll use) in the freezer to chill.

Step 2: Make the pumpkin filling

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Sift i/2 cup of the confectioners' saccharide into a big bowl and add in the softened cream cheese. Use a hand mixer to alloy them together. Add in the canned pumpkin, marshmallow fluff and ii-1/ii teaspoons of pumpkin spice. Blend everything together until the mixture is smoothen. Set aside.

Stride 3: Brand and add in the whipped cream

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Remove the chilled basin and beater from the freezer. Cascade the heavy foam into the bowl and whisk the cream on high speed. Afterwards a infinitesimal or two, when the cream begins to thicken, sift in the remaining i/2 cup of confectioners' sugar. Continue whisking the cream on high speed just until potent peaks form.

Scoop out one cup of whipped foam and store it in a covered dish in the fridge—you'll use it at the stop. Gently fold the remaining whipped cream into the basin of pumpkin filling until it'due south fully incorporated. Cover the dish with plastic wrap and chill the filling in the fridge for i 60 minutes.

Pace 4: Soak the tortillas

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Cascade the milk into an viii×8 foursquare baking dish. Add in the 8 tortillas, turning each one over in the milk then that all sides are moistened. Allow the tortillas soak in the milk for 10 minutes, turning them once or twice. While you wait, mix together the granulated sugar and the 3/iv teaspoon of pumpkin spice and pour the mixture onto a plate.

Pace 5: Cook the tortillas and glaze them in sugar

When the tortillas are washed soaking, pour off and discard the milk. Place a cooling rack inside a baking sheet (the sheet volition take hold of backlog sugar). Estrus a medium nonstick skillet over medium heat. When the pan is hot, add in a dab of butter and swirl it around to cook. Take one of the tortillas and lay it in the pan; let information technology cook for 30 seconds to 1 minute until information technology begins to dark-brown, and then utilize tongs to flip it over. Cook it for 30 seconds longer, then remove the tortilla to the plate with the pumpkin spice sugar. Plough it over a few times to glaze both sides in sugar, so place it on the cooling rack.

Continue cooking the tortillas, adding a dab of butter before each one and blanket them in pumpkin spice sugar until they're all done. You tin can wipe out the pan with a newspaper towel occasionally if the melted butter is getting besides dark. Permit the tortillas cool to room temperature.

Step vi: Assemble the enchiladas

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Have ready the tortillas, the pumpkin cheesecake filling and a tray to put the enchiladas on. Take one tortilla and spoon about i/2 cup of filling downward the center. Ringlet up the enchilada then the edges overlap and identify information technology seam-side down on the tray. Echo with the rest of the tortillas and the filling until all viii enchiladas are assembled. Comprehend them with plastic wrap and pop them in the refrigerator for at to the lowest degree thirty minutes. (You can as well brand them upwards to 24 hours in advance and keep them in the fridge until you're ready to serve.)

Step seven: Add the caramel drizzle

Accept the enchiladas out of the fridge and remove the plastic. Employ a spoon to drizzle salted caramel sauce over each enchilada. (If your caramel is too thick, warm it for just a few seconds in the microwave.) Accept out the reserved cup of whipped foam and add minor dollops to each of the enchiladas. You can simply spoon these on, or put the cream in a pipe bag with a large, fluted tip to pipage them on. Finally, sprinkle the crushed gingersnap cookies and optional pumpkin sprinkles over each enchilada.

To serve, use a spatula to place an enchilada on each plate.

Tips for Making Pumpkin Spice Cheesecake Enchiladas

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• Let the cream cheese get very soft before blending information technology. This pace, plus sifting the confectioner'southward sugar, volition assistance the filling be every bit smooth every bit possible.
• Soaking the tortillas in milk helps make them less chewy in the final dish. When cooking them, don't let them become too brown or crispy in the pan, or they'll be tricky to ringlet.
• Bootleg whipped foam is quick to make and delicious. You lot tin can also substitute spray whipped cream if you'd rather—employ 2 cups to mix with the pumpkin filling.
• Leftover cheesecake enchiladas can exist stored in the fridge in a covered container for up to three days.

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Source: https://www.tasteofhome.com/article/pumpkin-spice-cheesecake-enchiladas/

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