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Pumpkin Cheesecake Empanadas

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Pumpkin Cheesecake Empanadas


When my mom began working her second job at our local grocery store many things at our house changed.  We were lovingly given the tasks of taking care of our own laundry, the dishes and dinner. As an 11 year old I used to scowl at the thought of all the extra work each day, as an adult now I know these are the events that made me who I am. Watching my mom quickly change out of her day job attire and pull on her evening uniform engrained in my heart that a job, work ethic and family pride is not to be taken lightly.  


On days she had an evening off she would cook enough to feed a small army.  I guess she figured we could live off the leftovers for a few days (and we did).  Some days she would pick up an order of fried chicken on her lunch break and stash it in the fridge before she left for the evening.  Other days we were left to figure it out ourselves.  And we did. My older sister quickly learned to make killer grilled cheese sandwiches and I would dive head first into the baking world making oatmeal lace cookies from an old cookbook I found on my mom’s kitchen shelf.

When the Holiday season came around each year the grocery store would ask if she wanted to pick up a few extra shifts, since she was on leave from her day job.  Without hesitation she would agree. Longer days left her drained, tired and with little will to cook.  This is how a few of my favorite foods worked their way into my 11 year old heart.  Frozen waffles, extra sugary cereal and canned biscuits, where were these items all my short life? A can with a seal that you would slowly peel and POP~ there was biscuits.

It was almost too much for this girl. I grew up on fresh homemade tortillas for breakfast with chorizo and salsa, never frozen waffles or biscuits.  I came to dread the end of the holiday season when I knew these little gems would soon be gone from our pantry and the norm would return.  These days I continue to buy a few rolls of canned biscuits every year to enjoy with my Thanksgiving leftovers.  As with the turkey tostadas I try to avoid the crowded grocery store exactly where my mom spent her evenings, funny.

When I think about these food items today I believe my love for them stems from the memory they represent, a period of my life and the link that bonds them to my mom.  This is what makes them so tasty~   




When H-E-B asked if I wanted to share a recipe from their new promotion Holiday Meal Pin to Win I thought sure, why not?  As I scanned the recipes featured I fell upon these babies. Empanadas, made with canned biscuits, my 11 year old self squealed with joy!  Yes I did feel a little guilty as I pressed together the edges of my empanadas, what would my grandmother say? This is not how empanadas are typically made, but you know what? It’s the Holiday season and this 11 year at heart wants to eat biscuits, filled with a creamy pumpkin cheesecake filling. Enjoy~

Head on over to the H-E-B’s Holiday Meal Pin to Win Sweepstakes for your chance to win one of five $1,000 H-E-B gift cards.



Pumpkin Cheesecake Empanadas

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: makes 16


  • 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


  1. Preheat oven to 350 degrees F. In large bowl, beat Philadelphia® Cream Cheese and brown sugar. Gradually add cinammon, ginger and eggs; beat until smooth. Add pumpkin and beat until very smooth and creamy.
  2. 2 Separate biscuit dough into eight individual biscuits. 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.
  3. 3 Spoon pumpkin cheesecake filling onto each round. Fold dough in half over filling, pressing edges with a fork to seal. Brush empanadas with beaten egg.
  4. 4 Bake 15 to 20 minutes, or until golden brown. Remove to wire rack and allow to cool at least 30 minutes.


recipe from H-E-B


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24 Responses to Pumpkin Cheesecake Empanadas

  1. […] Pumpkin Cheesecake Empanadas […]

  2. OMG! I HAVE to make these soon!
    Liz recently posted..Apple Pie PizzaMy Profile

  3. Bright Young Thing

    Thanks so much for sharing! One of my boyfriend’s favorite restaurants serves pumpkin empanadas seasonally and he’s obsessed! I’ve been looking for a recipe that’s not too labor intensive so I can surprise him with them and this is perfect!
    Thanks again!

  4. now this is something i could eat all the time! Wow! AMAZING

  5. These are just like little mini pumpkin pies! Love them! Interesting story on how you and your sister learned to cook and bake. Your mother sounds like a very special person!
    mjskit recently posted..Grits and Green ChileMy Profile

  6. Charming and sweet post.
    Super creative filling, sounds so good!
    Lori Lynn recently posted..BBQ Oysters, Sriracha ButterMy Profile

  7. Another bit of edible brilliance from you!
    Unknown Mami recently posted..Do You Believe in Ghosts? (Fragmented Fridays)My Profile

  8. What a sweet post and an undeniably easy way to go for a sweet empanada.

  9. this just goes to show that you can stick anything inside an empanada and i’ll get excited about it. :)
    grace recently posted..pour some (brown) sugar (and cinnamon) on meMy Profile

  10. I guess I am 11 at heart too, since I would love to taste this empanada. Very creative filling choice, I am sure it tastes awesome :)

    Mari recently posted..Salteado de Pollo y Camarones con TostonesMy Profile

  11. This sounds and looks delicious!
    Paz recently posted..Corn FrittersMy Profile

  12. OMG these sounds amazing. I am running through the ingredients to see what I have in the house and what I need to get!
    Debi@ The Spring Mount 6 Pack recently posted..Magna Color – Magnetic Drawing Studio- Holiday GuideMy Profile

  13. I LOVE this idea!! 1. because I have an unnatural obsession with cream cheese 2. because what isn’t good with pumpkin? and 3. because with the pre-made dough it seems easy yet also impressive! Thanks for sharing :)
    stephanie @cookinfanatic recently posted..Cran-Apple-Orange RelishMy Profile

  14. Ooh, a cheesecake filling for empanadas? Great idea!
    yummychunklet recently posted..Roasted Vegetable Galette with OlivesMy Profile

  15. Lovely! And you topped it off with the ever important glass of milk.

  16. What a sweet post Vianney:) My mother also worked very long shifts during all the holidays in a year. Fortunately my eldest sister took care of us. The empanadas may not be traditional but they certainly sound delicious!
    Nancy/Spicie Foodie recently posted..Bratwurst with Sauerkraut Redo & A Yummy Pics GiveawayMy Profile

  17. Wow, that is seriously awesome sounding! I need to try these! Thanks for the recipe!

  18. These look soooooo good!
    Anne Younger recently posted..Weaning: Are We ReadyMy Profile

  19. They look magnificent! What a lovely filling.



  20. [...] Comments 0 Pumpkin Cheesecake Empanadas   When my mom began working her second job at our local… Read more …read more [...]

  21. OMGoodness! I love pumpkin and I love empanadas! Must try these!
    Mariah recently posted..BlackBerry Holiday Gift Ideas #NGgiftguideMy Profile

  22. Kathleen Kenned-Leon

    This looks like a great dish. This will go on my try it list! Thanks for sharing :)

  23. Deliciousness! Thanks for the great recipe :)
    Mel recently posted..How We Can Make the World #BetterTogether and Cross Off HungerMy Profile

  24. I am bookmarking this recipe! Awesome-thanks for sharing

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