Pumpkin Cheesecake Quesadillas with Pecan Praline Topping

Products Used



    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.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Chris Cockren at Shared Appetite.

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