Pumpkin Cheesecake Enchiladas

Ingredients

• 1 can pumpkin puree , 15 ounce
• 2 packages cream cheese , 8 ounce
• 0.75 cups white sugar
• 0.25 cups brown sugar
• 1 package instant cheesecake-flavored pudding mix , 3.4 ounce
• 2 teaspoons ground cinnamon , divided
• 0.25 teaspoons ground nutmeg
• 12 flours tortillas , 6 inch
• 0.25 cups unsalted butter , melted
• 1 container whipped topping , 8 ounce
• 0.33 cups caramel sauce
• 0.25 cups cinnamon graham cracker crumbs

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.