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Pumpkin spice cheesecake enchiladas are a delightful twist on a classic dessert, merging the comforting, cozy flavors of fall with the fun and simplicity of a rolled treat. Imagine the creamy, spiced goodness of a pumpkin cheesecake, wrapped in a soft flour tortilla, perfect for serving up at any autumn gathering or simply enjoying as a cozy night-in dessert. It’s an unexpected fusion that brings a bit of joy to your table, made even more special when shared with loved ones. Plus, it’s a wonderful way to involve the kids in baking, as they can join in the rolling and sprinkle some magic over the final product. This dish is sure to become a seasonal favorite, sparking smiles with every bite.
These pumpkin spice cheesecake enchiladas are wonderfully versatile and can be paired with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. A sprinkle of cinnamon on top or a drizzle of caramel sauce adds even more flair. To balance the richness, consider serving with a fresh fruit salad on the side. For a festive touch, brew a pot of spiced apple cider or serve with warm chai tea, creating a cozy, inviting atmosphere as you share this delicious dessert with family and friends.
Pumpkin Spice Cheesecake Enchiladas
Servings: 8
Ingredients
8 flour tortillas
8 oz cream cheese, softened
1 cup pumpkin puree
1/2 cup sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/4 cup butter, melted
2 tbsp sugar mixed with 1 tsp cinnamon for topping
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