Chocolate Chip Cheesecake Empanadas

Ok, so I don’t really know if this should be called a cheesecake empanada, but name aside it’s delicious! I made this recipe for a Real Women of Philadelphia contest where I had to use Philadelphia cream cheese to make a dessert. I also did an entree using their new cooking cream which I will post a little later. Neither of my recipes were picked, but I hope you guys enjoy them anyway!

Chocolate Chip Cheesecake Empanadas

  • 8 oz cream cheese
  • 4 tablespoons butter
  • 1 ½ teaspoon vanilla
  • ¾ cups powdered sugar
  • 2 tablespoons brown sugar
  • ½ cups semi sweet chocolate chips
  • 1 box refrigerated pie crust

Add 8oz softened cream cheese to a medium bowl or stand mixer. Add butter, vanilla, powdered sugar, and brown sugar and mix on medium until smooth. Stir in ½ cup chocolate chips. Place pie crust on floured surface and cut circles using a 3.5” biscuit cutter or glass. Place about a teaspoon of filling in circle and fold over. Use a fork to crimp edges. Freeze for 30 minutes. To cook empanadas, Heat oil in a deep fryer or pot to 350 degrees. Fry empanadas in batches cooking approximately 2 minutes until golden brown. Sprinkle with powdered sugar and enjoy!

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18 thoughts on “Chocolate Chip Cheesecake Empanadas

  1. It calls for 1 1/2 cups choc chips, what do you do with the 1 cup chips left over? I have read the recipe 4 times, am I just missing something?

    1. Thanks For pointing that out. I forgot to add the recipe for the chocolate sauce. The extra 1 cup can be used to make the chocolate fudge sauce. The recipe for the sauce is with the vanilla bean beignets. If not just add 1/2 cup of chocolate chips for the filling. Thanks again for pointing that out!

      1. Thank you for the speedy reply!! I am glad I was not losing my mind. Will give these a try!

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