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Pumpkin Cheesecake Enchiladas
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
160 minutes
Fall-inspired pumpkin cheesecake enchiladas with a crispy churro twist. Creamy, sweet, and lightly spiced filling wrapped in a crispy tortilla for a delightful dessert.
Ingredients:
  • 1 (15 ounce) can pumpkin puree
  • 2 (8 ounce) packages cream cheese, softened
  • 0.75 cup white sugar
  • 0.25 cup brown sugar
  • 1 (3.4 ounce) package instant cheesecake-flavored pudding mix
  • 2 teaspoons ground cinnamon, divided
  • 0.25 teaspoon ground nutmeg
  • 12 (6 inch) flour tortillas
  • 0.25 cup unsalted butter, melted
  • 1 (8 ounce) container whipped topping, thawed
  • 0.33333334326744 cup caramel sauce
  • 0.25 cup cinnamon graham cracker crumbs
Instructions:
  • Prepare a sieve lined with paper towels over a bowl, then spread pumpkin puree on the paper towels. Cover the bowl with plastic wrap and refrigerate for 2 hours or overnight to drain.
  • Using an electric mixer, combine cream cheese until ultra-smooth. Blend in 1/2 cup white sugar, brown sugar, pudding mix, 1 teaspoon cinnamon, and nutmeg until fully incorporated. Fold in drained pumpkin. Distribute the mixture evenly onto tortillas and roll up.
  • Mix together the remaining 1/4 cup of sugar and 1 teaspoon of cinnamon in a small bowl until fully blended.
  • Coat each filled tortilla with melted butter and dust with cinnamon-sugar mixture.
  • Preheat the air fryer until it reaches 400°F (200°C).
  • Arrange enchiladas in a single layer in the preheated air fryer, ensuring they have at least 1/4 inch of space between them. Air-fry until golden brown and crisp, about 3 to 5 minutes. Transfer to a serving tray and allow to cool. Repeat with remaining enchiladas.
  • Before serving, generously layer with fluffy whipped topping, drizzle with decadent caramel sauce, and sprinkle with crunchy graham cracker crumbs.

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