Pumpkin Cheesecake Empanadas with Maple Glaze

I figured with the holidays here I would share with you one of the easiest recipes that I like to make instead of baking a pumpkin pie. Pumpkin Cheesecake Empanadas have a flaky crust with a moist filling and sweet glaze. This recipe makes 16 empanadas.

Here are the ingredients used for this dish:



Heat oven to 350ºF. In a large bowl blend room temperature creme cheese with 2/3 C brown sugar. Gradually add in 1 1/2 tsp. cinnamon, 1/2 tsp. ground ginger, 1/2 tsp. ground cloves and 2 eggs. Beat until smooth. Add one 15 oz. can of pumpkin pureé and blend until creamy.



Next you need a can of 8 biscuits. Separate your biscuits into 8 individual pieces. Using a serrated knife cut each biscuit in half horizontally to create 16 rounds of dough. (My dough has yellow pieces in it since it was a "butter" flavored biscuit.)



On a lightly floured surface, roll each piece of dough to about a 4" circle.



Spoon about 1 - 2 Tablespoons of filling onto the center of the dough.



Now fold dough in half over filling and crimp edges with a fork to seal. Brush with egg whites. If you didn't want to use glaze on your empanadas you could sprinkle cinnamon sugar on the top before baking.



Here is the first batch ready for the oven.



Bake them for about 15 minutes until golden brown. Allow them to cool for at least 20-30 minutes.



While they are cooling you can make the glaze. In a bowl measure about 1 C. of powdered sugar and slowly whisk in a small amount of maple syrup until you have a nice glaze consistency. (not too thin!)



Using a fork slowly drizzle the glaze over the cooled empanada & enjoy!



I hope you all have a wonderful & safe Thanksgiving!

cheers!
xo Diane