Cheesecake Enchiladas

cheesecake enchiladas easy dessert recipe

If you’ve been following my pastry and writing blog then you’re probably a fan of me almost as much as I am of myself.  You would also notice that I like to make things in burrito and taco form.

I actually don’t really like to make these things in taco and burrito form but I’m kinda forced too.  My assistant is Mexican and anything that is in a burrito or taco is, in his eyes, delicious.

I made White Chocolate Rice Pudding a year back and he was eating this for days and got tired of it.  I was making him lunch one afternoon after he got done cleaning the lobby of my apartment building.  Not that I own the building or anything but I make him clean it anyway because I want to live somewhere nice. Someday, I just might.  Until then he’s stuck cleaning.  When I got out the bowl of White Chocolate Rice Pudding, he dropped his shoulders and whined like a little kid.  “Ah no, I’m tired of the rice pudding.”

“I’m going to make White Chocolate Rice Pudding Burritos!” I said all excited.
Standing up straight with eyes wide open, “Ah, this sounds delicious.”

That was easy.  They were spectacular and happen to be one of my favorite recipes.  I get asked to make them often and I curse under my breath and I kindly refuse. Feels good to be asked though.

I made Cheesecake Enchiladas as a spin on Cheesecake of course but also the Cheesecake Chimichangas that you find at Mexican chain restaurants.  Those are good too but a little boresville for me.

These Cheesecake Enchiladas really resemble the real deal enchiladas. They have the whole cheesecake with the graham cracker and chocolate or your favorite fruit pie filling can be used.  Topped with shredded coconut and dusted with cinnamon. Then baked in a delicious sauce just like enchiladas.  Absolute heaven.

Roll these beauties out this holiday season and prepare to make new friends. Which isn’t always a good thing.  Guess who is type cast as Cheesecake Enchilada person for every party they attend from now on?  Yup, now it’s your signature party dish and you’re expected to bring it every time.

Being fantastic is a blessing and a curse.

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Cheesecake Enchiladas

What you’ll need:

9×13 casserole dish
6 large flour tortillas
1 package Graham Crackers crushed
1 bag of Chocolate Chips
Shredded coconut

For the Enchilada Sauce:

3c  heavy cream
1 1/2c brown sugar
1Tbsp vanilla extract

-combine all and stir making sure all the brown sugar is dissolved
-set aside

For the filling:

24oz Cream Cheese – 3 packages
1 1/4c Powdered Sugar

-cream the two together until a smooth consistency
-set aside

Assemble your Enchiladas:

Measure out 1c worth of Enchilada Sauce and pour into the bottom of your casserole dish.

Start building:

-Lay out a tortilla
-Fill with cream cheese mixture, about 1/4c worth of mix
-Crumble in some graham cracker crumbs and add chocolate chips
-Roll up as you would a burrito and lay into your casserole dish
-Repeat with the remaining 5 tortillas, lining them into your casserole dish

cheesecake enchiladas easy dessert recipe cheesecake enchiladas easy dessert recipe

Once all the tortillas are in the casserole dish:

-Sprinkle with the shredded coconut about 1c worth
-Pour on your remaining enchilada sauce making sure to
saturate the coconut so it doesn’t burn during baking
-Sprinkle with cinnamon

Bake in a 350 degree oven for approximately 30 minutes

cheesecake enchiladas easy dessert recipe

A couple notes:  I know this looks extensive but it’s really not.  I kept it to a minimum with the chocolate chips but please get creative and add your favorite pie filling or fruit.  I have made these a couple times with cherry pie filling and they turned out wonderful.  Cherry Cheesecake is one of my all time favorites but my assistant hates cherry so I didn’t do cherry cheesecake enchiladas. I don’t believe he dislikes cherries, I think he just likes seeing me unhappy.  Also, I crumbled the graham crackers as opposed to using crumbs because I like the chunks of graham crackers.  It gives the enchiladas some texture and you really get some good graham cracker flavor.  It’s a personal preference but I’m rarely wrong.  Lastly, I usually let my enchiladas sit for about 15-20 minutes before cutting and trying to dish out of the casserole pan.  They keep their shape a bit better and not run and pour out.

Hope you enjoy!!  Please leave in the comments as to what flavor you’re going to try.  I would love to hear what you come up with.

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cheesecake enchiladas easy dessert recipe cheesecake enchiladas easy dessert recipe cheesecake enchiladas easy dessert recipe

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