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!