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® Cream Cheese and brow
n 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 serrated knife, cut each bi
scuit in half horizontally to create 16 rounds. Press or roll each round to form a 4-inch
Spoon pumpkin cheesecake filling onto each round. Fold dough in half over filling, pressin
g 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 lea
st 30 minutes.
No Nutritional Information Available
No Source Information Available