Pumpkin Spice Cheesecake Enchiladas (with caramel drizzle)

Oh.... my.... Gee....

These were great!

So... fall has officially been welcomed in all of its capacities here at the George house... Cooler weather means that the heat has been turned on despite my husband's protests, endless falling leaves from the woods cover the long driveway and yard in hopes of someday maybe being raked, my Longaberger Fall Foliage dishes have replaced the red, white, and blue "summer" dishes (don't judge), and all sorts of  "fall-flavored" food and drinks are being prepared.

I do like some pumpkin flavored foods and drinks, but I'm not one of those people that have to have everything pumpkin-flavored come fall. I like to bake with a lot of apples at this time of year too...  squash... just baked goods, in general, I guess, and warm comfort foods. 

Fall is, after all, "sweater weather".... So, maybe my "sweaters" are made of extra pounds? I'll have to watch that...

Anyhoo, this recipe IS for the pumpkin lovers out there!

Sooo easy! Sooo delicious!

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. 

** (this is the exact recipe that I found on Pinterest.  It comes from the website  http://www.lovebakesgoodcakes.com/2013/10/pumpkin-spice-cheesecake-burritos-with.html?m=1

The only thing I changed is this:

Before filling tortillas: brush each tortilla with melted butter, cinnamon and sugar mixture. Place in a hot frying pan and cook, maybe, 30 seconds on each side.

Frying the tortillas first before filling makes them a little more firm, so they are not flopping around when you fill them or try to eat them. (an old Spanish teacher trick!)

YUM!

There you have it!

A no-bake, fancy-looking dessert for fall that every one will love!

You're welcome.