Pumpkin Cheesecake Empanadas
15 to 20 minutes
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
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
Bake 15 to 20 minutes, or until golden brown. Remove to wire rack and
allow to cool at least 30 minutes.