Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle Dutch Oven Style

Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle Dutch Oven Style

They’re like a warm hug on a chilly day. However, they do make a delicious dessert!

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.
Take 12″ dutch oven lid and oil and warm it up. Take the Tortillas one at a time and heat them up. If you want to keep them warm put inside your 12″ dutch oven. Place 8 briquettes on the bottom in a circle and 10 on top. Make sure you heat and oil it before you put the tortillas in it. After you have them heated up divide the cream cheese mixture evenly between the tortillas. Place in tortilla and roll up.
After Rolled 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.

Serves:9-12

Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle Dutch Oven Style