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

* 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

Directions


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


Source


No Source Information Available