Pumpkin Pie Cheesecake WonTons
1-8oz block of neufchatel cream cheese
2/3 cup pumpkin puree (not pumpkin pie filling)
4 tbsp light brown sugar
1 tsp pumpkin pie spice
1 pkg won ton skins
egg wash(1 egg, 1tbsp water whisked together)
vegetable oil for frying
powdered sugar, for dusting
Mix the first four ingredients till smooth (or as close to smoothe as you can get).
Lay wonton wrappers out on a clean surface and put about a teaspoon of the mix in the middle of each wonton wrapper. Go over the edge of each wrapper with the egg wash and fold it into a triangle, sealing each edge and lay them out on the surface.
In a large, deep sauepan, over medium heat, bring about 1 1/2 inches of oil to 320 degrees f (use a deep fry or candy thermometer to measure temp.) Drop 4-6 wontons at a time into he oil and cook 2-3 minutes, both sides till golden.
Remove wontons with a slotted spoon to a plate lined with paper towel to drain. Repeat with remaining wontons.
Dust wontons with powdered sugar.