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!