PUMPKIN CHEESECAKE ENCHILADAS

Pumpkin Cheesecake Enchiladas image

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.

Provided by NicoleMcmom

Time 2h40m

Yield 12

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 460.4 calories, Carbohydrate 54.7 g, Cholesterol 51.3 mg, Fat 24.8 g, Fiber 2.6 g, Protein 6.5 g, SaturatedFat 15.9 g, Sodium 512.1 mg, Sugar 26.5 g