topic Re: Pumpkin Spice Cheesecake Enchiladas in Recipes

Pumpkin Spice Cheesecake Enchiladas

DiamondGirly — Fri, 03 Oct 2014 09:09:16 GMT

I got this recipe from Lovebakesgoodcakes web site - the person who posted it said she'd probably try to figure out a way to keep the tortillas more firm next time - people suggested rolling them and baking/frying first? The photo looks so good! I tried to post it, but it didn't work this time :/ I posted the link to the page below:

Pumpkin Spice Cheesecake Enchiladas
Yield: 9-12 servings

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

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.

http://www.lovebakesgoodcakes.com/2013/10/pumpkin-spice-cheesecake-burritos-with.html?utm_content=buffer7541b&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer

Re: Pumpkin Spice Cheesecake Enchiladas

bigkat — Wed, 08 Oct 2014 13:48:37 GMT

Thanks for sharing Glori! The filling sounds good as a dip even, or to spread on a jelly roll cake and roll up if you didn't want to use tortillas.

Re: Pumpkin Spice Cheesecake Enchiladas

vermint — Wed, 08 Oct 2014 14:30:42 GMT

I wonder if you filled them, and put in a 350 degree oven just til the tortillas started to brown, would that firm them up some?

Re: Pumpkin Spice Cheesecake Enchiladas

corita — Wed, 08 Oct 2014 15:30:39 GMT

I live in the land of Enchiladas...so I kind of gulped when I read this recipe!! The filling sound really good -- might try it on pound cake!!

Re: Pumpkin Spice Cheesecake Enchiladas

Sammijo10 — Sun, 12 Oct 2014 00:44:37 GMT

Maybe use canoli shells instead of the tortillas if you like them crispier?

Re: Pumpkin Spice Cheesecake Enchiladas

Poodlepet2 — Sun, 12 Oct 2014 20:22:10 GMT

This is just an idea, but I once made these fruit galettes using Bryan Boitano's recipe. You take marzipan and divide into fourths, roll into balls, then flatten like a tortilla. Bake for about 10 minutes: you want them a little brown. I do recommend baking them on Reynold's non-stick aluminum foil, or a silicone baking sheet. Fill them while they are warm and pliable-I bet they would be fantastic with this recipe. Poodlepet

Re: Pumpkin Spice Cheesecake Enchiladas

Poodlepet2 — Sun, 12 Oct 2014 21:28:45 GMT

I'm glad I looked this up: it's from "What would Bryan Boitano make?" And I saw him prepare this on The Chew. He calls for two 7 oz packages of almond paste. I used marzipan. Heat oven to 375, line two cookie sheets with parchment: I don't recommend that because this is sticky. Divide each package of almond paste into fourths. Dust surface with flour and roll each portion into a six inch disc, about 1/8 inch thick. Bake until golden brown, but you want to mold it while it's warm. Another idea would be to use a soft sugar cookie recipe-I am sure it exists, and make large cookies. While they are warm, fill and and shape. Poodlepet