Pumpkin Spice Cheesecake Enchiladas
Yield: 9-12 servings
pkg. (8 oz.) cream cheese, softened
cup canned pumpkin
tsp. pumpkin pie spice
cups Cool Whip, thawed
tbsp. butter, melted
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.