Pumpkin Cheesecake Enchiladas
Description
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
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2 (8 ounce) packages cream cheese, softened
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3/4 cup white sugar
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1/4 cup brown sugar
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1 (3 2/5 ounce) package instant cheesecake-flavored pudding mix
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2 teaspoons ground cinnamon, divided
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1/4 teaspoon ground nutmeg
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12 (6 inch) flour tortillas
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1/4 cup unsalted butter, melted
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1 (8 ounce) container whipped topping, thawed
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1/3 cup caramel sauce
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1/4 cup cinnamon graham cracker crumbs
Directions
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.
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.
3
Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.
4
Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.
5
Preheat an air fryer to 400 degrees F (200 degrees C).
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.
7
Just before serving, top evenly with whipped topping, caramel sauce, and graham cracker crumbs.