How to Make Pumpkin Spice Cheesecake Enchiladas with a Decadent Caramel Drizzle

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You'll definitely "fall" for these sweet pumpkin spice cheesecake enchiladas!

There’s a new fall dessert on the scene, and this one is seriously good: pumpkin spice cheesecake enchiladas! It’s a gorgeous treat to set out for fall parties or add to the Thanksgiving dessert table. You can also serve it up 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 sugar and topped with drizzles of salted caramel.

Here’s How to Make Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle

This recipe comes together quickly enough to serve the same day, but you can make the filled enchiladas up to a day in advance. Then, when you’re ready to serve, add the caramel drizzle and whipped cream.

Ingredients

Pumpkin Spice Cheesecake Enchiladas with a Decadent Caramel Drizzle ingredientsNancy Mock for Taste of Home

For the filling:

  • 1 cup confectioners’ sugar, divided
  • 1 8-ounce package of cream cheese, softened
  • 2/3 cup canned pumpkin
  • 1 cup marshmallow fluff
  • 2-1/2 teaspoons pumpkin spice
  • 1-1/2 cups heavy cream

For the wraps:

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

For the topping:

  • 1/4 cup salted caramel sauce
  • 2 gingersnap cookies, crushed
  • Optional: Pumpkin-shaped sprinkles

Tools You’ll Need

Directions

Step 1: Chill 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

Pumpkin Spice Cheesecake Enchiladas fillingNancy Mock for Taste of Home

Sift 1/2 cup of the confectioners’ sugar into a large bowl and add in the softened cream cheese. Use a hand mixer to blend them together. Add in the canned pumpkin, marshmallow fluff and 2-1/2 teaspoons of pumpkin spice. Blend everything together until the mixture is smooth. Set aside.

Step 3: Make and add in the whipped cream

Pumpkin Spice Cheesecake EnchiladasNancy Mock for Taste of Home

Remove the chilled bowl and beater from the freezer. Pour the heavy cream into the bowl and whisk the cream on high speed. After a minute or two, when the cream begins to thicken, sift in the remaining 1/2 cup of confectioners’ sugar. Continue whisking the cream on high speed just until stiff peaks form.

Scoop out 1 cup of whipped cream and store it in a covered dish in the fridge—you’ll use it at the end. Gently fold the remaining whipped cream into the bowl of pumpkin filling until it’s fully incorporated. Cover the dish with plastic wrap and chill the filling in the fridge for one hour.

Step 4: Soak the tortillas

Pumpkin Spice Cheesecake Enchiladas tortillasNancy Mock for Taste of Home

Pour the milk into an 8×8 square baking dish. Add in the 8 tortillas, turning each one over in the milk so that all sides are moistened. Let the tortillas soak in the milk for 10 minutes, turning them once or twice. While you wait, mix together the granulated sugar and the 3/4 teaspoon of pumpkin spice and pour the mixture onto a plate.

Step 5: Cook the tortillas and coat them in sugar

When the tortillas are done soaking, pour off and discard the milk. Place a cooling rack inside a baking sheet (the sheet will catch excess sugar). Heat a medium nonstick skillet over medium heat. When the pan is hot, add in a dab of butter and swirl it around to melt. Take one of the tortillas and lay it in the pan; let it cook for 30 seconds to 1 minute until it begins to brown, then use tongs to flip it over. Cook it for 30 seconds longer, then remove the tortilla to the plate with the pumpkin spice sugar. Turn it over a few times to coat both sides in sugar, then place it on the cooling rack.

Continue cooking the tortillas, adding a dab of butter before each one and coating them in pumpkin spice sugar until they’re all done. You can wipe out the pan with a paper towel occasionally if the melted butter is getting too dark. Let the tortillas cool to room temperature.

Step 6: Assemble the enchiladas

assembling cheesecake enchiladasNancy Mock for Taste of Home

Have ready the tortillas, the pumpkin cheesecake filling and a tray to put the enchiladas on. Take one tortilla and spoon about 1/2 cup of filling down the center. Roll up the enchilada so the edges overlap and place it seam-side down on the tray. Repeat with the rest of the tortillas and the filling until all 8 enchiladas are assembled. Cover them with plastic wrap and pop them in the fridge for at least 30 minutes. (You can also make them up to 24 hours in advance and keep them in the fridge until you’re ready to serve.)

Step 7: Add the caramel drizzle

Take the enchiladas out of the fridge and remove the plastic. Use 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.) Take out the reserved cup of whipped cream and add small dollops to each of the enchiladas. You can simply spoon these on, or put the cream in a piping bag with a large, fluted tip to pipe 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

Pumpkin Spice Cheesecake Enchiladas with a Decadent Caramel DrizzleNancy Mock for Taste of Home

  • Let the cream cheese get very soft before blending it. This step, plus sifting the confectioner’s sugar, will help the filling be as smooth as possible.
  • Soaking the tortillas in milk helps make them less chewy in the final dish. When cooking them, don’t let them get too brown or crispy in the pan, or they’ll be tricky to roll.
  • Homemade whipped cream is quick to make and delicious. You can also substitute spray whipped cream if you’d rather—use two cups to mix with the pumpkin filling.
  • Leftover cheesecake enchiladas can be stored in the fridge in a covered container for up to three days.

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Nancy Mock
Discovering restaurants, tasting bakery treats, finding inspiration in new flavors and regional specialties—no wonder Nancy loves being a food and travel writer. She and her family live in Vermont and enjoy all things food, as well as the beautiful outdoors, game nights, Avengers movies and plenty of maple syrup. Find Nancy’s writing and recipes at her website: Hungry Enough To Eat Six.