PUMPKIN SPICE CHEESECAKE ENCHILADAS
This month's challenge was to use pumpkin and cream cheese to create a unique dessert ... and I decided to step way outside of the dessert box and make some Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle! I am not even joking!
Provided by Jamie Sherman
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping.
- Divide the cream cheese mixture evenly between the tortillas.
- Roll each tortilla up and put on serving plates.
- In a small bowl, combine the butter, sugar and cinnamon.
- Brush the mixture over the over the rolled tortillas. Top with caramel sauce.
Nutrition Facts : Calories 594 calories, Cholesterol 61 milligrams cholesterol, Fat 29 grams fat, Fiber 4 grams fiber, Protein 12 grams protein, SaturatedFat 13 grams saturated fat, Sodium 944 grams sodium, Sugar 18 grams sugar
SURPRISE, IT'S PUMPKIN! ENCHILADAS
Provided by Food Network
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a bowl.
- Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season with salt and pepper, to taste. Set aside.
- Spray a baking pan with nonstick spray and set aside.
- Place tortillas on a microwave-safe plate. Warm slightly in the microwave, about 15 seconds.
- Lay tortillas flat, side by side. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
- Wrap tortillas up tightly and place them in the baking pan with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
- Bake in the oven until enchiladas are hot, about 8 minutes.
- Carefully remove pan from the oven, and sprinkle enchiladas with shredded cheese.
- Return to the oven and bake until the cheese has melted, about 5 minutes. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!
PUMPKIN SPICE CHEESECAKE ENCHILADAS WITH CARAMEL DRIZZLE RECIPE - (4.3/5)
Provided by lisapearce
Number Of Ingredients 10
Steps:
- In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping. Divide the cream cheese mixture evenly between the tortillas. Roll each tortilla up and put on serving plates. In a small bowl, combine the butter, sugar and cinnamon. Brush the mixture over the over the rolled tortillas. Top with caramel sauce.
CONTEST-WINNING PUMPKIN CHEESECAKE DESSERT
With its gingersnap crust and maple syrup drizzle, this rich and creamy spiced pumpkin dessert never fails to get rave reviews. It cuts nicely, too. -Cathy Hall, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 24 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine gingersnap crumbs and butter. Press onto bottom of a greased 13x9-in. baking dish; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight. , Cut into squares; serve with syrup and, if desired, sweetened whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 276 calories, Fat 20g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
CLASSIC PUMPKIN CHEESECAKE
A classic pumpkin cheesecake should be creamy, perfectly spiced and totally smooth on top. While baking a cheesecake in a water bath may seem like a pesky extra step, it keeps the cheesecake luscious and crack-free.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325˚ F. Wrap the outside (bottom and sides) of a 9-inch springform pan with foil to prevent leaking. Make the crust: Toss the graham cracker crumbs, melted butter and sugar in a bowl until combined. Firmly press into the bottom of the pan. Bake until set and a few shades darker, about 10 minutes. Transfer to a rack to cool completely.
- Bring a kettle of water to a boil. Make the filling: Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 more minutes. Add the pumpkin, sour cream, pie spice, vanilla and salt and beat until combined. Add the eggs and beat on medium-low speed until just combined; switch to a rubber spatula for the last few stirs, making sure to get the bottom of the bowl. Pour the filling into the cooled crust; gently tap the pan on the counter a few times to release any air bubbles.
- Set the cheesecake in a roasting pan or large baking dish and set on the middle oven rack. Carefully pour the boiling water into the roasting pan until it comes one-third of the way up the sides of the springform pan. Bake the cheesecake until it's set around the edges but the center is still jiggly, about 1 1/2 hours. Turn the oven off, crack the door open slightly and leave the cheesecake in the oven for 30 to 45 more minutes. Transfer to a rack, run a thin knife around the edge and let cool completely. Cover the cheesecake and refrigerate until fully chilled, at least 8 hours or overnight.
- Let the cheesecake sit at room temperature about 30 minutes before serving. Remove the springform ring. Top with whipped cream.
PUMPKIN ENCHILADAS
From Hungry Girl: This wacky-sounding recipe was born after we accidentally used leftover pumpkin in place of refried beans. But it tasted FANTASTIC, so we perfected it, and now we're passing it on!
Provided by PescatariYum
Categories < 30 Mins
Time 20m
Yield 2 enchiladas, 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Bring a pan sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a medium bowl.
- Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season to taste with salt and pepper. Set aside.
- Spray a small baking dish with nonstick spray and set aside. Warm tortillas slightly in the microwave.
- Lay tortillas flat on a clean, dry surface. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas.
- Wrap tortillas up tightly and place them in the baking dish with the seam sides down. Cover with remaining 1/2 cup enchilada sauce.
- Bake in the oven for about 8 minutes, until enchiladas are hot. Carefully remove dish from the oven, and sprinkle enchiladas with shredded cheese.
- Return to the oven and bake for another 5 minutes, or until the cheese has melted. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy!
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