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.


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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

Directions Step-By-Step

1
Dice carrots, 1/4 inch thick rounds.
2
In 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.
3
Drain carrots. Add carrots, butter, vanilla, and brown sugar to food processor. Pulse until creamy and thick.
4
In a mixing bowl, combine cream cheese, vanilla, and sugar. Mix on medium speed until creamy and well combined.
5
Heat 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.
6
Fold over to form triangles. Crimp edges with a fork. Make sure they are well secured to prevent filling from leaking while deep frying.
7
Add to deep fryer, 4 at a time. These cook very quickly 2 to 3 minutes. Turn during cooking.
8
Drain on paper towels and allow to cool 5 minutes before serving.
9
Serve with a dusting of powdered sugar if desired. Enjoy!

About this Recipe

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