Pumpkin Spice Cheesecake Enchiladas

By cmschnettler

Ingredients

• 1 pkg. (8 oz.) cream cheese, softened
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/2 tsp. pumpkin pie spice
• 2 1/2 cups Cool Whip, thawed
• 18-24 Flour tortillas
• 6 tbsp. butter, melted
• 2 tsp. sugar
• 2 tsp. cinnamon
• Caramel sauce

Details

Servings 9
Adapted from lovebakesgoodcakes.com

Preparation

Step 1

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.

Oh, wow this looks amazing, Jamie ! Pinned ;-) By firmer, do you mean it was too dry to roll up tightly? I made something similar before and found the Tortillas "rolled" better when I heated them in the microwave for a few seconds.