
Pumpkin Cheesecake Quesadillas with Pecan Praline Topping
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Ingredients
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup Imperial Sugar Dark Brown Sugar
- 1/4 cup canned pumpkin
- 3 teaspoons pumpkin pie spice, divided
- Pinch Kosher salt
- 6 flour tortillas
- 2 teaspoons Imperial Sugar Extra Fine Granulated Sugar
- Pecan Praline Topping
- 1/4 cup unsalted butter
- 1/4 cup Imperial Sugar 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 Imperial Sugar Confectioners Powdered Sugar
- 1 teaspoon pure vanilla extract
Directions
- 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.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Chris Cockren at Shared Appetite.
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