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.
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
- 1/3 cup caramel sauce
- ¼ cup cinnamon graham cracker crumbs
Directions
Step 1
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 2
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 3
Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.
Step 4
Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.
Step 5
Preheat an air fryer to 400 degrees F (200 degrees C).
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.
Cook’s Note:
You can refrigerate the air-fried enchiladas (after step 6) for up to 1 hour before serving. Complete step 7 just before serving.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 460 | |
% Daily Value * | |
Total Fat25g | 32% |
Saturated Fat16g | 80% |
Cholesterol51mg | 17% |
Sodium512mg | 22% |
Total Carbohydrate55g | 20% |
Dietary Fiber3g | 9% |
Total Sugars27g | |
Protein7g | |
Vitamin C2mg | 8% |
Calcium118mg | 9% |
Iron2mg | 13% |
Potassium187mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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