Pumpkin Cheesecake Enchiladas

You've never had a pumpkin spice treat like this before... pumpkin cheesecake meets pleasantly crispy churro! A creamy, sweet, lightly-spiced filling pairs well with a crispy tortilla in this simple, fall-ready dessert enchilada.

  • Prep Time 0 Hours 30 Minutes
  • Cook Time 0 Hours 10 Minutes
  • Total Time 2 Hours 40 Minutes

Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 2 (8 ounce) packages cream cheese, softened
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • 1 (3.4 ounce) package instant cheesecake-flavored pudding mix
  • 2 teaspoons ground cinnamon, divided
  • ¼ teaspoon ground nutmeg
  • 12 (6 inch) flour tortillas
  • ¼ cup unsalted butter, melted
  • 1 (8 ounce) container whipped topping, thawed
  • ⅓ cup caramel sauce
  • ¼ cup cinnamon graham cracker crumbs

Directions

  • Line a sieve with paper towels and place over a bowl. Place pumpkin puree on the paper towels and cover the bowl with plastic wrap. Place in the refrigerator and allow to drain for 2 hours, or overnight.
  • Beat cream cheese with an electric mixer until very smooth. Add 1/2 cup white sugar, brown sugar, pudding mix, 1 teaspoon cinnamon, and nutmeg and mix until well blended. Mix in drained pumpkin. Divide mixture among tortillas and roll them up.
  • Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.
  • Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.
  • Preheat an air fryer to 400 degrees F (200 degrees C).
  • Place as many enchiladas in the preheated air fryer as will fit in a single layer with at least 1/4 of an inch in between. Air-fry until golden brown and lightly crisp, 3 to 5 minutes. Remove to a serving tray and let cool. Repeat to air-fry remaining enchiladas.
  • Just before serving, top evenly with whipped topping, caramel sauce, and graham cracker crumbs.

Nutritional Information

  • Calories: 460.4 calories
  • Carbohydrate Content: 54.7 g
  • Cholesterol Content: 51.3 mg
  • Fat Content: 24.8 g
  • Fiber Content: 2.6 g
  • Protein Content: 6.5 g
  • Saturated Fat Content: 15.9 g
  • Serving Size:
  • Sodium Content: 512.1 mg
  • Sugar Content: 26.5 g
  • Trans Fat Content:
  • Unsaturated Fat Content: