Pumpkin Cheesecake Enchiladas

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.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 460 Calories

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 (15 ounce) can pumpkin puree
• 12 (6 inch) flour tortillas
• 1 (8 ounce) container whipped topping, thawed
• 2 teaspoons ground cinnamon, divided
• 1 (3.4 ounce) package instant cheesecake-flavored pudding mix
• 0.75 cup white sugar
• 0.25 cup brown sugar
• 0.25 cup unsalted butter, melted
• 0.25 teaspoon ground nutmeg
• 0.33333334326744 cup caramel sauce
• 0.25 cup cinnamon graham cracker crumbs

Recipe Instructions

Step 1

Preheat an air fryer to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

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.

Step 4

Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.

Step 5

Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.

Step 6

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.

Step 7

Just before serving, top evenly with whipped topping, caramel sauce, and graham cracker crumbs.