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Pumpkin Cheesecake Quesadillas with Pecan Praline Topping

Pumpkin Cheesecake Quesadillas with Pecan Praline Topping are the perfect blend of creamy sweetness, crunchy texture, and comforting fall flavors. This innovative dessert reimagines pumpkin cheesecake as a quick and easy treat, all wrapped up in a crispy tortilla. Whether you’re a beginner cook looking for a fun and easy recipe or simply craving a seasonal dessert that can be made in 20 minutes, this recipe is sure to impress. In this guide, we’ll walk you through everything from the ingredients to troubleshooting tips to ensure that your cooking experience is enjoyable and your pumpkin cheesecake quesadillas come out perfectly every time!

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Pumpkin Cheesecake Quesadillas with Pecan Praline Topping

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Get ready for a pumpkin lover’s dream—Pumpkin Cheesecake Quesadillas with Pecan Praline Topping! 🍂✨ These golden, crispy quesadillas are filled with rich, spiced pumpkin cheesecake, and topped with a sweet, crunchy pecan praline that adds the perfect touch of indulgence! 😍🍯 Whether you’re enjoying them as a fall dessert or a cozy treat, this combo is a showstopper. 🥳 Perfect for pumpkin season or anytime you want a fun, flavorful dessert! 🧑‍🍳🍴

#PumpkinCheesecakeQuesadillas #FallDesserts #PecanPralineGoodness #PumpkinLovers #AutumnIndulgence #SweetAndCrispy #DessertTime #FlavorExplosion #CozyDessert #AutumnDelights 🎃🍯

  • Total Time: 20 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

For the Pumpkin Cheesecake Mixture:

  • 1 (8-ounce) package cream cheese, softened
  • ¼ cup dark brown sugar
  • ¼ cup canned pumpkin
  • 3 teaspoons pumpkin pie spice, divided
  • Pinch of kosher salt

For the Quesadillas:

  • 6 flour tortillas
  • 2 teaspoons granulated sugar

For the Pecan Praline Topping:

  • ¼ cup unsalted butter
  • ¼ cup dark brown sugar
  • 3 tablespoons heavy cream
  • Pinch of kosher salt
  • ⅔ cup chopped pecans

For the Whipped Cream:

  • 1 cup very cold heavy cream
  • ⅓ cup powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

1. Prepare the Pumpkin Cheesecake Mixture

  • In a medium-sized bowl, combine 1 package of softened cream cheese, dark brown sugar, canned pumpkin, 1 teaspoon of pumpkin pie spice, and a pinch of kosher salt. Use a spatula or electric mixer to blend these ingredients until smooth and creamy. The texture should be velvety and spreadable — just like a rich cheesecake filling.

2. Assemble the Quesadillas

  • Take each of the 6 flour tortillas and spoon a generous amount of the pumpkin cheesecake mixture onto half of each tortilla. Be sure to spread it evenly to cover the surface.
  • Fold the tortillas in half, so the pumpkin cheesecake mixture is enclosed.
  • Lightly spray both sides of each folded tortilla with nonstick cooking spray to help it crisp up nicely when cooked. Sprinkle the tortillas with the remaining 2 teaspoons of granulated sugar and the rest of the pumpkin pie spice. This will give the quesadillas a sweet, spiced crust.

3. Cook the Quesadillas

  • Heat a large skillet over medium heat and spray with a light coat of nonstick cooking spray.
  • Place one quesadilla at a time in the skillet, cooking for about 1 minute per side, or until each side is golden brown and crispy. Flip carefully using a spatula to avoid spilling the pumpkin cheesecake filling.
  • Repeat with the remaining quesadillas, making sure the skillet is sprayed with nonstick cooking spray in between each batch.

4. Prepare the Pecan Praline Topping

  • In a small saucepan, melt ¼ cup unsalted butter over medium heat. Once melted, add ¼ cup dark brown sugar and stir occasionally until the mixture becomes smooth.
  • Stir in 3 tablespoons of heavy cream and a pinch of kosher salt. Allow the mixture to come to a gentle boil, then reduce the heat and let it simmer for 2-3 minutes until it thickens into a rich caramel-like sauce.
  • Remove the saucepan from the heat and stir in ⅔ cup chopped pecans. The nuts will add a lovely crunch and complement the creamy filling of the quesadillas perfectly.

5. Make the Whipped Cream

  • In a mixing bowl (preferably a stand mixer or with a hand mixer), beat 1 cup of very cold heavy cream, ⅓ cup powdered sugar, and 1 teaspoon pure vanilla extract on medium-high speed.
  • Continue mixing until stiff peaks form, meaning the cream will hold its shape when the beaters are lifted. This should take about 3-4 minutes.

6. Assemble and Serve

  • Place the cooked quesadillas on serving plates and top each with a generous dollop of homemade whipped cream.
  • Drizzle the warm pecan praline topping over the whipped cream and finish with a sprinkle of chopped pecans for extra crunch.
  • Serve immediately, and enjoy this delightful, autumn-inspired treat!

Notes

  • How to tell if the chicken is cooked through (if you decide to add it for extra flavor): Use a meat thermometer to ensure the internal temperature of chicken reaches 165°F (75°C). For quesadillas, you can incorporate small, shredded pieces of chicken mixed into the pumpkin cheesecake filling.
  • Don’t overfill the tortillas: While it’s tempting to add more of the pumpkin cheesecake mixture, overfilling can cause spills when cooking. Use just enough to create a delicious filling without making it too thick.
  • Perfectly golden brown quesadillas: Be sure to watch the quesadillas as they cook, flipping them gently to avoid burning. The goal is to achieve a crispy exterior while keeping the inside soft and creamy.
  • If the whipped cream doesn’t form stiff peaks: Check that the cream is very cold before whipping. You can also chill the mixing bowl and beaters in the freezer for 10-15 minutes before starting for even better results.
  • Make it ahead: You can prepare the pumpkin cheesecake mixture and pecan praline topping ahead of time. Just store them in separate containers in the fridge until you’re ready to assemble the quesadillas.
  • Author: Rosa
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

Why This Recipe is Perfect for Beginners

As a beginner cook, you might often shy away from recipes that sound complicated or require lots of time. But Pumpkin Cheesecake Quesadillas with Pecan Praline Topping are a breeze! This dessert combines simple, pantry-friendly ingredients with basic cooking techniques that are easy to follow. Whether you’re using a skillet or a stovetop, the entire process is manageable, and the flavors are simply irresistible. Plus, it’s versatile, so you can easily adapt it based on your taste preferences or available ingredients. Let’s dive in and see why this dessert is an excellent choice for beginner cooks.

Ingredients and Preparation

Before you get started, let’s review the ingredients you’ll need and some substitutions you can make based on what you have available at home. This recipe is quite flexible, so don’t worry if you’re missing an ingredient — we’ll provide suggestions for alternatives.

Ingredients

For the Pumpkin Cheesecake Mixture:

  • 1 (8-ounce) package cream cheese, softened
  • ¼ cup dark brown sugar
  • ¼ cup canned pumpkin
  • 3 teaspoons pumpkin pie spice, divided
  • Pinch of kosher salt

For the Quesadillas:

  • 6 flour tortillas
  • 2 teaspoons granulated sugar

For the Pecan Praline Topping:

  • ¼ cup unsalted butter
  • ¼ cup dark brown sugar
  • 3 tablespoons heavy cream
  • Pinch of kosher salt
  • ⅔ cup chopped pecans

For the Whipped Cream:

  • 1 cup very cold heavy cream
  • ⅓ cup powdered sugar
  • 1 teaspoon pure vanilla extract

Ingredient Substitutions

  • Cream Cheese: If you’re looking for a lighter alternative, you can substitute reduced-fat cream cheese or Greek yogurt. The flavor will change slightly, but it will still be delicious!
  • Canned Pumpkin: You can also use fresh roasted pumpkin if canned isn’t available, or even swap it with sweet potato for a different but equally autumnal taste.
  • Flour Tortillas: Whole wheat tortillas or gluten-free tortillas work perfectly for those with dietary restrictions.
  • Heavy Cream: To make the recipe lighter, you can substitute whipped topping or use a dairy-free cream alternative like coconut cream.

Step-by-Step Instructions

Now that you have your ingredients, let’s get into the step-by-step guide to creating this mouthwatering dessert. Each step is easy to follow, and we’ve broken down the process to make sure nothing is left unclear.

1. Prepare the Pumpkin Cheesecake Mixture

  • In a medium-sized bowl, combine 1 package of softened cream cheese, dark brown sugar, canned pumpkin, 1 teaspoon of pumpkin pie spice, and a pinch of kosher salt. Use a spatula or electric mixer to blend these ingredients until smooth and creamy. The texture should be velvety and spreadable — just like a rich cheesecake filling.

2. Assemble the Quesadillas

  • Take each of the 6 flour tortillas and spoon a generous amount of the pumpkin cheesecake mixture onto half of each tortilla. Be sure to spread it evenly to cover the surface.
  • Fold the tortillas in half, so the pumpkin cheesecake mixture is enclosed.
  • Lightly spray both sides of each folded tortilla with nonstick cooking spray to help it crisp up nicely when cooked. Sprinkle the tortillas with the remaining 2 teaspoons of granulated sugar and the rest of the pumpkin pie spice. This will give the quesadillas a sweet, spiced crust.

3. Cook the Quesadillas

  • Heat a large skillet over medium heat and spray with a light coat of nonstick cooking spray.
  • Place one quesadilla at a time in the skillet, cooking for about 1 minute per side, or until each side is golden brown and crispy. Flip carefully using a spatula to avoid spilling the pumpkin cheesecake filling.
  • Repeat with the remaining quesadillas, making sure the skillet is sprayed with nonstick cooking spray in between each batch.

4. Prepare the Pecan Praline Topping

  • In a small saucepan, melt ¼ cup unsalted butter over medium heat. Once melted, add ¼ cup dark brown sugar and stir occasionally until the mixture becomes smooth.
  • Stir in 3 tablespoons of heavy cream and a pinch of kosher salt. Allow the mixture to come to a gentle boil, then reduce the heat and let it simmer for 2-3 minutes until it thickens into a rich caramel-like sauce.
  • Remove the saucepan from the heat and stir in ⅔ cup chopped pecans. The nuts will add a lovely crunch and complement the creamy filling of the quesadillas perfectly.

5. Make the Whipped Cream

  • In a mixing bowl (preferably a stand mixer or with a hand mixer), beat 1 cup of very cold heavy cream, ⅓ cup powdered sugar, and 1 teaspoon pure vanilla extract on medium-high speed.
  • Continue mixing until stiff peaks form, meaning the cream will hold its shape when the beaters are lifted. This should take about 3-4 minutes.

6. Assemble and Serve

  • Place the cooked quesadillas on serving plates and top each with a generous dollop of homemade whipped cream.
  • Drizzle the warm pecan praline topping over the whipped cream and finish with a sprinkle of chopped pecans for extra crunch.
  • Serve immediately, and enjoy this delightful, autumn-inspired treat!

Beginner Tips and Notes

Cooking these Pumpkin Cheesecake Quesadillas is incredibly simple, but there are a few tips to ensure your dish turns out just right:

  • How to tell if the chicken is cooked through (if you decide to add it for extra flavor): Use a meat thermometer to ensure the internal temperature of chicken reaches 165°F (75°C). For quesadillas, you can incorporate small, shredded pieces of chicken mixed into the pumpkin cheesecake filling.
  • Don’t overfill the tortillas: While it’s tempting to add more of the pumpkin cheesecake mixture, overfilling can cause spills when cooking. Use just enough to create a delicious filling without making it too thick.
  • Perfectly golden brown quesadillas: Be sure to watch the quesadillas as they cook, flipping them gently to avoid burning. The goal is to achieve a crispy exterior while keeping the inside soft and creamy.
  • If the whipped cream doesn’t form stiff peaks: Check that the cream is very cold before whipping. You can also chill the mixing bowl and beaters in the freezer for 10-15 minutes before starting for even better results.
  • Make it ahead: You can prepare the pumpkin cheesecake mixture and pecan praline topping ahead of time. Just store them in separate containers in the fridge until you’re ready to assemble the quesadillas.

Serving Suggestions

These Pumpkin Cheesecake Quesadillas are delicious on their own, but pairing them with complementary sides or sauces can elevate the experience. Here are a few ideas:

  • Warm Apple Cider: A comforting cup of warm apple cider is the perfect drink to accompany the sweet and spiced flavors of this dessert.
  • Vanilla Ice Cream: If you want to go all out, serve your quesadillas with a scoop of vanilla ice cream. The cold, creamy texture is a delightful contrast to the warm, crispy quesadillas.
  • Caramel Sauce: For extra indulgence, drizzle some additional caramel or butterscotch sauce over the whipped cream or the quesadillas.

Storage Tips for Leftovers

If you have any leftovers, store the quesadillas in an airtight container in the fridge for up to 2 days. Reheat them in a skillet over low heat or in the microwave for 20-30 seconds to restore some of their crispiness. Store the pecan praline topping and whipped cream separately to prevent sogginess.

Conclusion

Pumpkin Cheesecake Quesadillas with Pecan Praline Topping are a fun and easy way to bring a touch of fall to your dessert table. This recipe is ideal for beginner cooks because it uses simple ingredients and basic cooking techniques that yield amazing results. The creamy pumpkin cheesecake filling, crispy tortillas, warm pecan praline topping, and homemade whipped cream combine to create a treat that’s hard to resist. Don’t be afraid to try this recipe — you’ll find it’s perfect for any occasion, from a cozy evening at home to a special celebration. Give it a try, and let us know how it turned out in the comments below. Happy cooking!

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