Pumpkin Cheesecake Enchiladas

1. Line a sieve with paper towels and place over a bowl. Place pumpkin puree on the paper towels and cover the bowl with plastic wrap. Place in the refrigerator and allow to drain for 2 hours, or overnight.

2. Beat cream cheese with an electric mixer until very smooth. Add 1/2 cup white sugar, brown sugar, pudding mix, 1 teaspoon cinnamon, and nutmeg and mix until well blended. Mix in drained pumpkin. Divide mixture among tortillas and roll them up.

3. Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.

4. Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.

5. Preheat an air fryer to 400 degrees F (200 degrees C).

6. Place as many enchiladas in the preheated air fryer as will fit in a single layer with at least 1/4 of an inch in between. Air-fry until golden brown and lightly crisp, 3 to 5 minutes. Remove to a serving tray and let cool. Repeat to air-fry remaining enchiladas.

7. Just before serving, top evenly with whipped topping, caramel sauce, and graham cracker crumbs.

Cook's Note:

You can refrigerate the air-fried enchiladas (after step 6) for up to 1 hour before serving. Complete step 7 just before serving.