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Double Berry Cheesecake Empanada

Jars of jam, Empanadas

Blueberry Bourbon Pecan Jam, amount depends on how many are made
Raspberry Amaretto Jam
Cream Cheese
Empanada shells
Cinnamon and Sugar rub for shells
Egg for egg wash
Sweet seasoning of choice

Set grill or oven to 350 degrees. 
Mix together cream cheese, blueberry bourbon pecan jam, raspberry amaretto jam and 1 tsp of vanilla. Dollop about a tbsp of the cheesecake filling onto the empanada shells.
Brush the ends with egg wash and secure them shut by crimping around the edges with a fork. 
Dust shells with a little cinnamon and sugar seasoning. 
Place on grill/oven for about 30 minutes or until the shells turn a golden brown. 
Let cool for 10 minutes. 
Serve with Blueberry Bourbon Pecan Jam and Raspberry Amaretto Jam for dipping
Products Used In This Recipe: