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Pumpkin Cheesecake Quesadillas with Pecan Praline Topping | sharedappetite.com

Pumpkin Cheesecake Quesadillas with Pecan Praline Topping


  • Author: Chris Cockren
  • Total Time: 20 minutes
  • Yield: 6 Quesadillas 1x

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

  1. 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.
  2. 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.
  3. 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.
  4. 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