Pumpkin Spice Cheesecake Enchiladas With Caramel Drizzle Recipes

CARAMEL PUMPKIN CHEESECAKE

Steps:

• Heat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with foil. Spray inside of pan with cooking spray. Mix crust ingredients; press in bottom and 1 inch up side of pan. Bake 8 to 10 minutes or until set. Cool 10 minutes.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in sugar. On low speed, beat in eggs, one at a time, just until blended. Spoon 3 cups of the mixture onto crust; spread evenly. Add pumpkin and pie spice to remaining cream cheese mixture; mix with wire whisk until smooth. Spoon over mixture in pan.
• Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge is set but center still jiggles slightly. Turn oven off; open door 4 inches. Leave cheesecake in oven 30 minutes. Run knife around edge of pan to loosen. Cool on cooling rack 30 minutes. Refrigerate 6 hours or overnight. Run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Top with whipped topping and candied pecans. Drizzle with caramel topping.

PUMPKIN SPICE CHEESECAKE ENCHILADAS

Steps:

• 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.

PUMPKIN SPICE CHEESECAKE ENCHILADAS WITH CARAMEL DRIZZLE RECIPE - (4.3/5)

Steps:

• 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.

PUMPKIN SPICE CHEESECAKE

Steps:

• Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to baking sheet., Bake 1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan.

CARAMEL PECAN PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan and set aside.

NO-BAKE PUMPKIN SPICE CHEESECAKE

Steps:

• 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. Spoon the mixture evenly into graham cracker crumb crust, smoothing out the top.
• Refrigerate at least 4 hours before serving.
• To serve, garnish with additional whipped topping and cinnamon if desired.

PUMPKIN SPICE CHEESECAKE & SALTED CARAMEL

Steps:

• Preheat the oven to 350ºF
• Grease a 7-inch springform pan.
• In a small bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter. Pour the mixture into the springform pan. With your hands or the bottom of a cup, press the crumbs flat against the bottom and then slightly up the sides of the pan (1/2 inch). Place the pan into the oven and bake for 10 minutes. Remove and let cool while you prepare the filling. Reduce the oven heat to 325ºF.
• Arrange the oven racks so that one is on the bottom and the other is in the middle. Place a large casserole dish filled with hot boiling water into the oven on the bottom rack.
• Combine the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt into a small saucepan on low-medium heat. Bring to a slow boil. Once boiling, cook for 5 minutes stirring continuously.
• Remove the pumpkin from the heat and place into a food processor. Pulse until smooth, 1 minute. Drizzle in the cream and pulse until combined, 10 seconds. Add the cream cheese and pulse until combined, 20 seconds. Add the eggs and pulse until combined, 15 seconds. Do not over mix the filling or you will incorporate too much air and the cheesecake will rise too high during baking, and then fall, leaving a crater in the middle.
• Pour the filling into the springform pan. Place in the oven on the middle shelf and bake for 1 1/2 hours. Resist the urge to open the oven door. Once the cheesecake has cooked, turn off the oven, open the door and let the cheesecake cool for 60 minutes in the oven. Do not touch it. Remove the cheesecake from the oven, and gently remove the edge of the springform pan. Let it cool on the counter until room temperature. Store in the fridge until ready to serve.
• To make the caramel sauce, place the sugar and water in a small saucepan on medium heat. Whisk to dissolve the sugar. Once dissolved, do not stir until you add the cream. Let the sugar mixture boil until 350ºF or until it turns a caramel color, roughly 10 minutes. Turn the heat to low and slowly whisk in the cream and salt. Let the caramel bubble on the heat for a minute or two to thicken. Transfer to a storage container to let cool.
• To make the candied pecans, heat the butter and sugar in a frying pan on medium heat until it starts to bubble. Add the pecans and cook until they brown. Place onto a piece of parchment paper to cool.
• To make the whipped cream, add the heavy cream and sugar to the bowl of a stand mixer that has been chilled. With the whisk attachment, whip until stiff peaks. Store in an airtight container in the fridge until ready to use.
• To assemble the cheesecake, remove it from the bottom of the springform pan and transfer to a serving plate or stand. Drizzle the cheesecake with the salted caramel. You may need to heat it up in the microwave for 10 seconds to get it to a more pourable consistency. With a whipped cream dispenser, a piping bag or a spoon, decorate the cheesecake with whipped cream. Place half of the candied pecans in the middle of the cake. Cheesecake can be stored in the fridge for 4 days.

PUMPKIN SPICE CHEESECAKE ENCHILADAS WITH CARAMEL DRIZZLE

Steps:

• 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.