Cheesecake Egg Rolls with Cinnamon SugarandDipping Sauces Recipe
Introduction
These Cheesecake Egg Rolls are a delightful twist on a classic dessert, combining creamy cheesecake filling with crispy, golden egg roll wrappers. They’re easy to make and perfect for a fun treat or party snack.
Ingredients
- 8 oz cream cheese
- 3 ½ tablespoons sugar
- ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- Egg roll wrappers
- Water for brushing wrappers
- 1 cup sugar
- 2 tablespoons cinnamon
- Oil for frying
- Caramel, chocolate, chopped strawberries, powdered sugar (for serving)
Instructions
- Step 1: Preheat about 2 inches of oil in a large stockpot over medium heat until it reaches 375°F (190°C).
- Step 2: In a stand mixer bowl fitted with a paddle attachment, combine cream cheese, sugar, lemon juice, vanilla, and salt. Beat on high speed for 1 to 2 minutes, scraping down the sides as needed, until smooth and creamy.
- Step 3: Place one egg roll wrapper on your workspace with a corner facing you. Spoon 2 tablespoons of the cream cheese filling onto the wrapper.
- Step 4: Fold the bottom corner up over the filling, then fold the left and right corners inward, like wrapping an envelope. Brush the top corner with water and roll tightly to seal. Place the finished egg roll on a plate and repeat with remaining wrappers.
- Step 5: In a small bowl, whisk together sugar and cinnamon and set aside.
- Step 6: Carefully add 4 egg rolls to the hot oil and fry for about 2 minutes or until golden brown and crispy. Remove and drain on paper towels. Repeat with remaining egg rolls.
- Step 7: Roll the fried egg rolls in the cinnamon sugar mixture to coat evenly.
- Step 8: Serve warm with your choice of caramel sauce, chocolate drizzle, chopped strawberries, or a dusting of powdered sugar.
Tips & Variations
- For easier rolling, keep the wrappers covered with a damp towel while working to prevent drying out.
- Try adding mini chocolate chips or crushed nuts to the cream cheese filling for extra texture.
- Use a thermometer to maintain the oil temperature for crispier egg rolls without absorbing too much oil.
- For a lighter version, bake the egg rolls at 400°F (200°C) for 12-15 minutes, turning halfway through.
Storage
Store leftover egg rolls in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispiness. Avoid microwaving as it can make the wrappers soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cheesecake filling ahead of time?
Yes, you can prepare the filling a day in advance. Keep it covered and refrigerated, then bring to room temperature before assembling the egg rolls.
What kind of oil is best for frying?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil, for frying to get crisp and golden egg rolls without burning.
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Delicious Recipe
- Total Time: 30 minutes
- Yield: 12 egg rolls 1x
Description
Delightful and crispy Cheesecake Egg Rolls featuring a creamy sweetened cream cheese filling wrapped in crunchy egg roll wrappers, fried to golden perfection, and rolled in cinnamon sugar. Served with optional toppings like caramel, chocolate, strawberries, or powdered sugar, this dessert offers a fun twist on classic cheesecake.
Ingredients
Filling
- 8 oz cream cheese
- 3 ½ tbsp sugar
- ½ tsp lemon juice
- ½ tsp vanilla extract
- ¼ tsp salt
Wrapping & Frying
- Egg roll wrappers
- Water for brushing wrappers
- Oil for frying (vegetable or canola oil recommended)
Coating
- 1 cup sugar
- 2 tbsp cinnamon
Serving Toppings (optional)
- Caramel sauce
- Chocolate sauce
- Chopped strawberries
- Powdered sugar
Instructions
- Heat the oil: Preheat 2 inches of oil in a large stockpot over medium heat to 375°F. This depth ensures proper frying for crispiness.
- Prepare the filling: In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese, sugar, lemon juice, vanilla extract, and salt. Beat on high speed for 1-2 minutes until smooth and creamy. Scrape down sides as needed to fully incorporate the ingredients.
- Wrap the egg rolls: Place one egg roll wrapper on your workspace with one corner facing you. Spoon about 2 tablespoons of the cream cheese filling onto the wrapper. Fold the bottom corner up over the filling, then fold the left and right corners towards the center, forming an envelope shape. Brush the top corner with water to seal and roll tightly. Place finished egg rolls on a plate. Repeat until all filling and wrappers are used.
- Mix cinnamon sugar: In a small bowl, whisk together the sugar and cinnamon thoroughly. Set aside for coating after frying.
- Fry the egg rolls: Once the oil reaches 375°F, carefully place 4 egg rolls into the hot oil at a time. Fry for about 2 minutes or until they turn golden and crispy. Remove them using a slotted spoon and drain on paper towels. Repeat frying with remaining egg rolls.
- Coat with cinnamon sugar: While still warm, roll each fried egg roll in the cinnamon sugar mixture to coat evenly for a sweet crunchy finish.
- Serve: Serve warm with optional toppings like caramel sauce, chocolate drizzle, chopped strawberries, or a sprinkle of powdered sugar to enhance the flavor.
Notes
- Be careful not to overfill egg roll wrappers to avoid breaking during frying.
- Keep rolled egg rolls covered lightly with a damp towel to prevent drying out before frying.
- Use a thermometer to maintain accurate oil temperature for perfect frying results.
- For a lighter option, air frying can be experimented with but traditional deep frying yields the best crispiness.
- Leftover fried egg rolls can be reheated in the oven at 350°F to regain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: cheesecake egg rolls, fried dessert, cream cheese dessert, cinnamon sugar egg rolls, easy dessert recipe
