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Pumpkin Cheesecake Enchiladas
Dessert American

Pumpkin Cheesecake Enchiladas

5.0

Prep
30 min
Cook
10 min
Total
160 min

Instructions

  1. 1 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.
  2. 2 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.
  3. 3 Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.
  4. 4 Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.
  5. 5 Preheat an air fryer to 400 degrees F (200 degrees C).
  6. 6 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.
  7. 7 Just before serving, top evenly with whipped topping, caramel sauce, and graham cracker crumbs.

By Nicole McLaughlin

PHILLY Lemon Cheesecake
Dessert

PHILLY Lemon Cheesecake

4.5

Prep
20 min
Cook
40 min
Total
300 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Mix together graham crumbs and butter in a medium bowl until well combined. Reserve 1/4 cup crumb mixture; press remaining onto the bottom of a 13x9-inch pan.
  3. 3 Beat cream cheese and sugar in a large bowl with an electric mixer until well blended. Add sour cream and lemon zest and juice; mix well. Add eggs one at a time, beating on low speed after each addition. Pour over graham crust; sprinkle with reserved crumb mixture.
  4. 4 Bake in the preheated oven until the center is almost set, about 40 minutes. Allow to cool to room temperature, then place in the refrigerator until thoroughly chilled, about 4 hours.

By PHILADELPHIA Cream Cheese

PHILLY Caramel Cheesecake Bars
Dessert

PHILLY Caramel Cheesecake Bars

4.7

Prep
15 min
Cook
45 min
Total
330 min

Instructions

  1. 1 Heat oven to 350 degrees F.
  2. 2 Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Mix graham crumbs, 1/2 cup nuts and butter; press onto bottom of pan.
  3. 3 Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. 4 Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours. Drizzle with caramel topping; sprinkle with remaining nuts. Use foil handles to lift dessert from pan before cutting into bars.

By PHILADELPHIA Cream Cheese

Mary's Pumpkin Chiffon Pie
Dessert

Mary's Pumpkin Chiffon Pie

4.6

Prep
30 min
Cook
5 min
Total
250 min

Instructions

  1. 1 Mix the graham cracker crumbs, 1 teaspoon of cinnamon, 3 tablespoons of sugar, and the melted butter together in a bowl, and press the crust mixture into the bottom of a 9-inch pie plate, pressing the crumbs up the side of the plate. Chill until the crust is firm, about 30 minutes.
  2. 2 Pour the water into a bowl, and sprinkle the gelatin over the water. Allow the gelatin to soften in the water for about 5 minutes. Combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, salt, ginger, and 1/4 teaspoon of cinnamon in a saucepan, and mix until smooth. Heat the mixture over medium-low heat until it almost reaches a simmer, and cook until thickened, stirring constantly, about 5 minutes; stir in the gelatin and water until the gelatin is dissolved. Remove the mixture from the heat.
  3. 3 In a separate bowl, beat the egg whites with an electric mixer until they form soft peaks; gradually beat in 1/2 cup of sugar and the vanilla extract until the mixture is glossy. Lightly fold the egg whites into the pumpkin mixture, keeping as much air in the mixture as possible. Scoop the pumpkin mixture into the graham cracker crust. Chill several hours or overnight.

By EMET