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pumpkin cheesecake crepe

[.feature]6[.feature] original egglife® wraps

[.feature]8[.feature] oz cream cheese, softened

[.feature]4[.feature] oz mascarpone cheese

[.feature]7 ½[.feature] oz canned pumpkin puree, or half of a 15oz can (NOT pumpkin pie filling)

[.feature]7[.feature] oz sweetened condensed milk

[.feature]½[.feature] tsp cinnamon

[.feature]¼[.feature] tsp nutmeg

[.feature]¼[.feature] tsp ground ginger

[.feature]¼[.feature] tsp ground cloves

optional: whipped cream to garnish

Steps

STEP 1

Place all cheesecake ingredients in a food processor and blend until smooth and creamy.

STEP 2

Then, place the mixture in refrigerator for at least 30 minutes to allow it to firm up.

STEP 3

When ready to serve, spread cheesecake mixture on an egglife wrap and roll up.

STEP 4

Top with whipped cream and a sprinkle of cinnamon if desired.

Nutrition Facts

calories

protein

carbs

fat

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