Pumpkin Cheesecake Overnight Oats Recipes
PUMPKIN PIE OVERNIGHT OATS
Provided by Min Kwon, M.S., R.D.
Categories main-dish
Time 5h10m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Place all the ingredients except toppings in a jar or other container with a tightly fitting lid and give them a good stir. Cover and refrigerate overnight or at least 5 hours. In the morning, add additional liquid if you'd like. Once you achieve the desired consistency, add the toppings.
PUMPKIN CHEESECAKE OVERNIGHT OATS
Provided by Min Kwon, M.S., R.D.
Categories main-dish
Time 5h10m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Place all the ingredients except toppings in a jar or other container with a tightly fitting lid and give them a good stir. Cover and refrigerate overnight or at least 5 hours. In the morning, add additional liquid if you'd like. Once you achieve the desired consistency, add the toppings.
Nutrition Facts : Calories 200 calorie, Fat 5 grams, SaturatedFat 1 grams, Sodium 93 milligrams, Carbohydrate 33 grams, Fiber 7 grams, Protein 6 grams
PUMPKIN CHEESECAKE ENCHILADAS
You've never had a pumpkin spice treat like this before... pumpkin cheesecake meets pleasantly crispy churro! A creamy, sweet, lightly-spiced filling pairs well with a crispy tortilla in this simple, fall-ready dessert enchilada.
Provided by NicoleMcmom
Time 2h40m
Yield 12
Number Of Ingredients 12
Steps:
- Line a sieve with paper towels and place over a bowl. Place pumpkin puree on the paper towels and cover the bowl with plastic wrap. Place in the refrigerator and allow to drain for 2 hours, or overnight.
- Beat cream cheese with an electric mixer until very smooth. Add 1/2 cup white sugar, brown sugar, pudding mix, 1 teaspoon cinnamon, and nutmeg and mix until well blended. Mix in drained pumpkin. Divide mixture among tortillas and roll them up.
- Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.
- Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place as many enchiladas in the preheated air fryer as will fit in a single layer with at least 1/4 of an inch in between. Air-fry until golden brown and lightly crisp, 3 to 5 minutes. Remove to a serving tray and let cool. Repeat to air-fry remaining enchiladas.
- Just before serving, top evenly with whipped topping, caramel sauce, and graham cracker crumbs.
Nutrition Facts : Calories 460.4 calories, Carbohydrate 54.7 g, Cholesterol 51.3 mg, Fat 24.8 g, Fiber 2.6 g, Protein 6.5 g, SaturatedFat 15.9 g, Sodium 512.1 mg, Sugar 26.5 g
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