Pumpkin Cheesecake Wontons w/Pumpkin Coconut Caramel Sauce
Looking for new dessert ideas or a great way to use up leftover pumpkin cheesecake or cranberry sauce? Try this delicious and simple recipe. You can substitute the pumpkin cheesecake and use creamcheese and cranberry or any leftover as the filling. The pumpkin coconut caramel sauce is to die for!
- Leftover pumpkin cheesecake
- wonton wrappers
- oil for frying
Pumpkin Coconut Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup coconut cream
- 1/4 cup canned pumpkin
- 1 teaspoon salt
Take a wonton wrapper, fill with a tablespoon of pumpkin cheesecake or your favorite leftover, wet the edges with water and fold into desired wonton shape. Heat oil to 350 Degrees and carefully place wontons into oil. Fry until golden brown on both sides. Drain on paper towels. Prepare sauce.
Pumpkin Coconut Caramel Sauce:
Heat sugar on moderately high heat in a heavy-bottomed saucepan. As soon as the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring.
When the sugar crystals have melted (and the sugar is dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted, then remove from heat.
Slowly add the coconut cream/salt and continue to whisk to incorporate. Whisk until the caramel is smooth. Let cool in pan for a couple of minutes before pouring it into serving dish. Serve with cheesecake wontons.