Description
A creative spin on pumpkin cheesecake, this quick and easy fall dessert is huge on flavor and comes together in just 20 minutes!
Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup dark brown sugar
- 1/4 cup canned pumpkin
- 3 teaspoons pumpkin pie spice, divided
- Pinch Kosher salt
- 6 flour tortillas
- 2 teaspoons granulated sugar
Pecan Praline Topping
- 1/4 cup unsalted butter
- 1/4 cup dark brown sugar
- 3 tablespoons heavy cream
- Pinch Kosher salt
- 2/3 cup chopped pecans
Whipped Cream
- 1 cups very cold heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Combine cream cheese, dark brown sugar, canned pumpkin, 1 teaspoon pumpkin pie spice, and pinch Kosher salt in a medium bowl. Spoon pumpkin cheesecake mixture on half of each tortilla. Fold over tortillas, spray lightly with nonstick cooking spray, and sprinkle with remaining pumpkin pie spice and granulated sugar.
- Heat a large skillet over medium heat. Working one at a time, spray skillet with nonstick cooking spray and cook quesadillas for about 1 minute per side, until golden brown. Top with Whipped Cream and drizzle with Pecan Praline Topping.
- Pecan Praline Topping - Cook butter and dark brown sugar in a small saucepan over medium heat, stirring occasionally, until smooth. Stir in heavy cream and Kosher salt and bring to a boil. Let simmer until thickened, approximately 2-3 minutes. Remove from heat and stir in pecans.
- Whipped Cream - In the bowl of stand mixer or in a medium mixing bowl fitted with an electric hand mixer, beat the cream, powdered sugar, and vanilla on medium/medium-high speed until stiff peaks form.
- Prep Time: 10 minutes
- Cook Time: 10 minutes