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Pumpkin Cheesecake Empanadas
Prep Time:
0 minutes
Cook Time:
15 to 20 minutes
16 Empanadas

* Filling:

2 (8 ounce) packages Philadelphia Cream Cheese

1 1/4 cups brown sugar

1 1/2 teaspoons cinnamon

1/2 teaspoon ground ginger

3 medium eggs

1 (15 ounce) can pumpkin pie filling

* Crust:

1 (16.3 ounce) can refrigerator buttermilk biscuits

2 egg whites


Preheat oven to 350 degrees F. In large bowl, beat Philadelphia® C
ream Cheese and brown sugar. Gradually add cinammon, ginger and eggs;
beat until smooth. Add pumpkin and beat until very smooth and creamy.
Separate biscuit dough into eight individual biscuits. Using a serrate
d knife, cut each biscuit in half horizontally to create 16 rounds. Pr
ess or roll each round to form a 4-inch circle.
Spoon pumpkin cheesecake filling onto each round. Fold dough in half o
ver filling, pressing edges with a fork to seal. Brush empanadas with
beaten egg.
Bake 15 to 20 minutes, or until golden brown. Remove to wire rack and
allow to cool at least 30 minutes.

Nutritional Information

No Nutritional Information Available


No Source Information Available