Southwestern Recipes

Pumpkin Cheesecake Empanadas

These pumpkin cheesecake empanadas are baked, which is much healthier than frying them. If you have an air fryer, these can easily be baked in that.

Pumpkin Cheesecake Empanadas

Prep: 10 min | Bake: 20 min | Yield: 16 servings

Ingredients

  • 8 ounces cream cheese
  • 1 1/4 cups light brown sugar
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 3 eggs, divided use
  • 1 (15 ounce) can solid pack pumpkin
  • 1 package Grands buttermilk biscuits

Instructions

  1. Heat oven to 350 degrees F.
  2. In a large bowl, beat cream cheese and brown sugar. Gradually add ginger, cinnamon and 2 eggs; beat until smooth.
  3. Add pumpkin and beat until very smooth and creamy.
  4. Separate biscuit dough into 8 individual biscuits.
  5. Using a serrated knife, cut each biscuit in half horizontally to create 16 rounds. Press or roll each round to form a 4 inch circle.
  6. Spoon pumpkin cheesecake filling onto each round. Fold dough in half over filling, pressing edges with a fork to seal or crimping.
  7. Brush empanadas with a beaten egg.
  8. Bake for 15 to 20 minutes, or until golden brown.
  9. Remove to a wire rack and allow to cool for at least 30 minutes.


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