Carrot Cheesecake Bites

Tammy Brownlow

By
@DoughmesticGoddess

Let me start off by saying...these are addictive!!!

You get a bite of brown sugar carrot puree and cheesecake all at once...

If you've ever gone to a Chinese restaurant and had those sweetened cream cheese rangoon - you will love these!

The cheesecake and carrot worked really well together. It's a very unexpected combination.

Rating:
★★★★★ 1 vote
Comments:
Serves:
Makes 2 dozen
Prep:
20 Min
Cook:
10 Min
Method:
Deep Fry

Ingredients

6
egg roll wrappers cut into 4 equal pieces, 24 in total

CARROT PUREE:

2 medium
carrots, peeled
3 tsp
brown sugar, packed
1/4 tsp
vanilla extract
1 tsp
butter

CHEESECAKE MIXTURE:

4 oz
cream cheese, room temperature
1/4 tsp
vanilla extract
1/8 c
sugar

EGG WASH:

1
egg beaten
1 tsp
water

Step-By-Step

1Dice carrots, 1/4 inch thick rounds.
2In a large sauce pan or dutch oven add carrots. Cover with water and lid. Bring to a boil. Boil 15 minutes or until carrots are tender.
3Drain carrots. Add carrots, butter, vanilla, and brown sugar to food processor. Pulse until creamy and thick.
4In a mixing bowl, combine cream cheese, vanilla, and sugar. Mix on medium speed until creamy and well combined.
5Heat deep fryer to 350 degrees while preparing your carrot cheesecake bites.

In the center of your wonton squares, add 1/4 teaspoon of each filling. Brush with egg wash mixture around edges.
6Fold over to form triangles. Crimp edges with a fork. Make sure they are well secured to prevent filling from leaking while deep frying.
7Add to deep fryer, 4 at a time. These cook very quickly 2 to 3 minutes. Turn during cooking.
8Drain on paper towels and allow to cool 5 minutes before serving.
9Serve with a dusting of powdered sugar if desired. Enjoy!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids