Pumpkin Spice Cheesecake Enchiladas Autumn Dessert Extravaganza

Pumpkin Cheesecake Enchiladas My Autumn Comfort Food

By SandraSeptember 12, 2025

Table of Contents

Recipe Introduction

Quick Hook

Ever had one of those cravings that's totally specific? I did. Last week I wanted something pumpkin-y, cheesecake-y, and with a bit of a twist.

That's how these Pumpkin Cheesecake Enchiladas were born! Honestly, they're like autumn on a plate warm, spicy, and utterly decadent.

Brief Overview

This delightful dessert recipe originates from a crazy experiment in my kitchen, blending Mexican comfort with classic American dessert flavours, similar to Mexican dessert fusion .

Think: Cheesecake meets Churros, kinda. They're medium difficulty, take about an hour and a half, and make around 6-8 enchiladas.

Perfect for sharing... or not!

Main Benefits

These Pumpkin Cheesecake Enchiladas aren't just delicious; they're packed with the goodness of pumpkin, which is a fantastic source of Vitamin A.

Imagine serving these babies at Thanksgiving talk about Thanksgiving dessert ideas ! What makes them special? The unique flavour, of course! These are a great addition to Autumn dessert recipes .

Okay, let's whip up a list that would make even Gordon Ramsay proud! Based on the "Pumpkin Cheesecake Enchiladas" recipe and description, here are 10 to help it rank better than a Victoria sponge in the Great British Bake Off tent:

Pumpkin dessert recipes
Cheesecake enchiladas
Autumn dessert recipes
Pumpkin spice dessert
Mexican dessert fusion
Pumpkin cheesecake filling
Cream cheese enchilada dessert
Fall comfort food dessert
Easy pumpkin dessert recipes
Thanksgiving dessert ideas

Ready to ditch the boring pumpkin pie and dive into something a bit more adventurous?

Get Ready to Make These Amazing Enchiladas

You know, the best part about baking is getting creative. So, let's gather our ingredients and whip up these beauties!

First, the filling! You'll need softened cream cheese (225g), sugar (200g), pumpkin puree (245g), one egg, vanilla extract (1 teaspoon), pumpkin pie spice (1 teaspoon), and a pinch of salt.

For the enchiladas, grab 8 flour tortillas, and some melted butter (115g). Don't skimp on the butter; it’s important!.

And for the topping? Brown sugar (115g) and cinnamon (1/2 teaspoon). Easy peasy! This recipe is amazing and is one of the best easy pumpkin dessert recipes

Okay, gather 'round, it's about to get delicious in here! I am absolutely sure it will be the star of the fall comfort food dessert .

Ingredients & Equipment for Pumpkin Cheesecake Enchiladas

Okay, let's whip up these Pumpkin Cheesecake Enchiladas . Honestly, this is one of my all-time favorite autumn dessert recipes! I first made these years ago for a potluck, and people went bonkers.

Now, I'll show you what you need to make them yourself.

Main Ingredients for Autumn Dessert Recipes

This Pumpkin Cheesecake Enchiladas recipe can't live without the ingredients.

Cream Cheese: 8 oz (225g) , softened. Go for full fat! It makes a richer filling. If you’re looking for a lighter option, Neufchatel cheese (⅓ less fat cream cheese) can be used..
Granulated Sugar: 1 cup (200g) . Any brand is fine, really.
Pumpkin Puree: 1 cup (245g) , plain. Not pumpkin pie filling!. Make sure it's 100% pumpkin.
Large Egg: Just 1 will do!
Vanilla Extract: 1 teaspoon of the pure stuff.
Pumpkin Pie Spice: 1 teaspoon . Or make your own with cinnamon, nutmeg, ginger, and cloves!.
Salt: A pinch to balance the sweetness.
Flour Tortillas: 8 (6 inch). Use flour ones, corn tortillas can be substituted, see variations.
Unsalted Butter: 1/2 cup (115g) , melted. Don't skimp on this!.
Brown Sugar: 1/2 cup (115g) , packed. Adds a caramel-y depth.
Ground Cinnamon: 1/2 teaspoon .

Seasoning Notes for Pumpkin Spice Dessert

Let's talk about flavor enhancers and aromatics!. Pumpkin pie spice is key. It's the heart of any pumpkin spice dessert , you know? You can adjust the amount to your taste.

For a bit of a twist, add a pinch of cayenne. Want a real kick? A pinch of salt! It brings out all the flavors.

Equipment Needed for Easy Pumpkin Dessert Recipes

You don't need fancy gadgets for these cheesecake enchiladas . It's pretty straightforward!

Mixing Bowls: Large and medium ones.
Electric Mixer: Handheld or stand mixer. Makes the filling smooth.
9x13 inch Baking Dish: Essential!.
Rubber Spatula: For scraping the bowl clean.
Whisk: If you’re feeling old-school.

That's it! See? Nothing crazy. Now go and make these Pumpkin Cheesecake Enchiladas . I promise they'll be a hit.

Let's Get Rolling: Pumpkin Cheesecake Enchiladas Time!

Okay, let's whip up some Pumpkin Cheesecake Enchiladas ! I'm so excited. Honestly, this is one of those recipes that seems a bit bonkers, you know? But trust me, it totally works.

It's like a hug in dessert form, perfect for those chilly autumn nights. Get ready for some serious fall comfort food dessert .

Prep Steps: Your Mise en Place Mission

First things first, let's get organized. It's all about the mise en place , as they say in fancy cooking shows.

You need 8 oz softened cream cheese , 1 cup sugar , 1 cup pumpkin puree , 1 egg , vanilla , pumpkin pie spice , and 8 flour tortillas .

Melt 1/2 cup of butter too! Make sure the cream cheese is properly softened. Cold cream cheese is a pain to work with.

Trust me, I learned that the hard way after nearly breaking my mixer. Safety first: Wash your hands before starting.

step-by-step to Enchilada Bliss

Alright, here’s the lowdown on how to transform simple ingredients into cheesecake enchiladas .

Make the filling: Beat cream cheese and sugar until fluffy. Then, mix in pumpkin puree , egg, vanilla, spice, and a pinch of salt. Don't overmix!
Warm up the tortillas: Seriously, warm those tortillas for a few seconds. It makes them easier to roll without cracking.
Fill 'em up: Brush each tortilla with melted butter and spoon about 1/4 cup of filling into each tortilla.
Roll and arrange: Roll each tortilla up tightly and place seam down in the baking dish.
Top it off: Mix 1/2 cup brown sugar and 1/2 teaspoon cinnamon for the topping and sprinkle over the enchiladas.
Bake time! Bake at 350° F ( 175° C) for 25- 30 minutes , until golden brown and bubbly.

Pro Tips for Enchilada Excellence

Here are a few tricks I’ve learned along the way. Want to add a twist? Consider add cocoa powder or pecan to the filling for a more mexican style twist to a pumpkin spice dessert .

Don’t overmix the filling. Seriously, it'll get tough.
Warm the tortillas! You won't regret it.
If you want to make these ahead of time, you can assemble them and keep them in the fridge until you are ready to bake. Just add a couple of minutes to the bake time.

These Pumpkin Cheesecake Enchiladas are a total winner. Seriously, give them a go for your next Thanksgiving dessert ideas . They're easy to make, taste amazing, and are guaranteed to impress.

These are some easy pumpkin dessert recipes and also count as a mexican dessert fusion . You know? And what I love is the pumpkin cheesecake filling , it reminds me of churros! Enjoy!

Recipe Notes: Nailing Your Pumpkin Cheesecake Enchiladas

Right then, let's talk shop about these Pumpkin Cheesecake Enchiladas . Honestly, these are not your average enchiladas! These are like churros met cheesecake at a party.

You know? Let’s get these easy pumpkin dessert recipes to be a hit. I reckon even Prue Leith would give these a handshake.

Ace That Presentation

Plating and presentation ideas: How you serve these beauties matters! I like to dust them with a little extra cinnamon.

A scoop of vanilla ice cream on top? Chef's kiss . Pumpkin spice dessert , elevated. Or, try a drizzle of caramel sauce for extra naughtiness.

Complementary sides or beverages: These are rich, so keep it simple. A strong black coffee cuts through the sweetness nicely. Or, maybe a cheeky chai latte for extra autumn vibes.

Storage and Reheating Tips

Refrigeration guidelines: If you've got leftovers, pop them in the fridge. They'll keep for about 3 days. Make sure they are in an airtight container.

Freezing options (if applicable): To freeze, wrap each enchilada individually in cling film. Then, bung them in a freezer bag. They'll be good for up to a month.

Reheating instructions: Reheat in the oven at 350° F ( 175° C) until warmed through, or microwave 'em for a quick fix.

Remixing the Recipe: Dietary Tweaks

Dietary Adaptations: gluten-free? Swap the flour tortillas for corn tortillas. dairy-free? Use a plant based cream cheese alternative. Honestly, cheesecake enchiladas adapt pretty well!

Seasonal ingredient swaps: Use butternut squash puree instead of pumpkin. It’s a great swap if you fancy something different. Fresh cranberries? Now, that's a festive twist! It might be the Fall comfort food dessert you need!

Quick Look at Nutrition

Simplified nutrition information: Each serving is roughly 350-400 calories. Not exactly health food, but hey, it's a treat! It's worth it, trust me.

Key health benefits: Right, "health benefits" might be pushing it but, pumpkin does contain some vitamin A. Consider it a little bonus!

Seriously, these Pumpkin Cheesecake Enchiladas are ace. It will be the best of your Thanksgiving dessert ideas . They're easier than you think to make, and super satisfying.

So, get in the kitchen and give them a whirl!

Frequently Asked Questions

Can I make Pumpkin Cheesecake Enchiladas ahead of time? I'm throwing a party and want to get a head start!

Absolutely! You can assemble the enchiladas a day in advance, cover them tightly with plastic wrap, and store them in the fridge. When you’re ready to bake, add the topping and bake as directed. Just be sure to add a few extra minutes to the baking time as they'll be starting from cold.

Think of it like prepping your Sunday roast on a Saturday a bit of forward planning always pays off!

My tortillas keep cracking when I try to roll them. What am I doing wrong with these Pumpkin Cheesecake Enchiladas?

Tortilla cracking is a common issue! The key is to warm the tortillas slightly before rolling. You can do this by wrapping them in a damp paper towel and microwaving for about 30 seconds, or by briefly warming them in a dry skillet. This makes them more pliable and less likely to tear.

Think of it like trying to fold a cold Yorkshire pudding it just won't work!

Can I use corn tortillas instead of flour tortillas for these Pumpkin Cheesecake Enchiladas? I'm trying to reduce the gluten.

Yes, you can definitely use corn tortillas! This makes the dish gluten-free, which is brill. However, corn tortillas tend to be more fragile than flour tortillas, so be extra careful when rolling. Warm them up really well to prevent cracking, and consider using two tortillas per enchilada for added strength.

Alternatively, you could try gluten-free flour tortillas.

How do I store leftover Pumpkin Cheesecake Enchiladas, and how long will they last?

Leftover Pumpkin Cheesecake Enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave them individually, or reheat them in the oven at 350°F (175°C) until warmed through. You could even try frying them for a few minutes on each side until warm.

Don't let them linger too long, though they're best enjoyed fresh!

I'm looking for a lighter version of these Pumpkin Cheesecake Enchiladas, any suggestions?

You can lighten these up a bit! Try using light cream cheese or Neufchatel cheese in the filling. You can also reduce the amount of sugar slightly, and consider using a sugar substitute like erythritol. For a healthier topping, skip the brown sugar altogether and sprinkle with cinnamon only.

Remember that Neufchatel cheese has a different texture so do not be alarmed if your enchiladas are not as ‘thick’ as before.

What can I add to the Pumpkin Cheesecake Enchiladas to jazz them up even more?

Ooh, fancy a bit of a twist, do we? Try adding some chopped pecans or walnuts to the filling for added texture and flavour. A drizzle of caramel sauce or a sprinkle of chocolate chips on top would also be divine. For a more decadent experience, serve with a dollop of whipped cream and a dusting of cinnamon.

Think of it as giving your enchiladas a proper makeover!