Pumpkin Cheesecake Enchiladas


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.

Prep Time:
30 mins
Cook Time:
10 mins
Additional Time:
2 hrs
Total Time:
2 hrs 40 mins
12 6-inch enchiladas


  • 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

  • cup caramel sauce

  • ¼ cup cinnamon graham cracker crumbs


  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.

    Pumpkin Cheesecake Enchiladas

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)

460 Calories
25g Fat
55g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 460
% Daily Value *
Total Fat 25g 32%
Saturated Fat 16g 80%
Cholesterol 51mg 17%
Sodium 512mg 22%
Total Carbohydrate 55g 20%
Dietary Fiber 3g 9%
Total Sugars 27g
Protein 7g
Vitamin C 2mg 8%
Calcium 118mg 9%
Iron 2mg 13%
Potassium 187mg 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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