egglife wraps are made with cage-free eggs, not flour.
6 original egglife® wraps
8 oz cream cheese, softened
4 oz mascarpone cheese
7 ½ oz canned pumpkin puree, or half of a 15oz can (NOT pumpkin pie filling)
7 oz sweetened condensed milk
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
optional: whipped cream to garnish
Place all cheesecake ingredients in a food processor and blend until smooth and creamy.
Then, place the mixture in refrigerator for at least 30 minutes to allow it to firm up.
When ready to serve, spread cheesecake mixture on an egglife wrap and roll up.
Top with whipped cream and a sprinkle of cinnamon if desired.
NEW egglife wraps are made with eggs, not flour.
