Pumpkin Cheesecake Fried Wonton

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Pumpkin Cheesecake Fried Wonton

Fried pumpkin cheesecake? Oh my I think I have a new love.
Servings 40


  • 1/2 cup canned pumpkin puree
  • 4 tablespoons light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 8 oz cream cheese softened at room temperature
  • 40 wonton wrappers
  • 1 egg
  • 1 tablespoon water
  • oil for frying (canola, peanut, vegetable)
  • Powdered sugar


  • Mix together the pumpkin, brown sugar, cinnamon, nutmeg, cloves, vanilla and cream cheese. Set aside.
  • In a small bowl, whisk together the egg and the water for the egg wash.
  • Place one wonton wrapper on a clean, dry surface. With a small pastry brush or a spoon, paint the edges of the wonton wrapper with the egg wash. Then spoon 1 teaspoon of the pumpkin filling in the middle. Fold over to form a triangle and seal very well. Repeat for remaining.
  • It’s important to make sure you have a good, tight seal, otherwise the filling will leak out and cause oil splatters.
  • Heat 1 1/2-inches of oil in a pot, wok or small frying pan. When the oil reaches 300F, carefully slide in a few wontons into the oil with a long-handled spoon. It’s best to use a screen to protect you from the oil. Fry for 1 minute on each side, until golden brown.
  • Drain on rack to let cool.
  • Sprinkle with powdered sugar.

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