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This creamy, indulgent cheesecake egg roll recipe transforms a traditional savory appetizer into a dessert masterpiece. The crispy exterior gives way to a velvety sweet cheesecake filling, creating the perfect balance of textures. Dusted with cinnamon sugar and drizzled with your favorite topping, these treats deliver an extraordinary dessert experience in just minutes.
I first made these for a neighborhood potluck when I needed something quick yet impressive. After watching them disappear within minutes and fielding requests for the recipe, they became my signature dessert for gatherings.
Ingredients
- Cream cheese: The foundation of our filling provides that classic cheesecake tanginess. Use full-fat for the richest flavor.
- Sugar: Balances the tanginess of the cream cheese perfectly without being overpowering.
- Lemon juice: Adds brightness and enhances the cheesecake flavor. Fresh is always best.
- Vanilla extract: Provides warmth and depth to the filling. Pure extract makes a noticeable difference.
- Salt: Just a pinch enhances all the other flavors. Never skip this ingredient.
- Egg roll wrappers: Find these in the refrigerated section near tofu. They create the perfect crispy shell.
- Cinnamon and sugar mixture: Creates a warm, sweet coating reminiscent of churros or donuts.
- Oil for frying: Choose a neutral oil with a high smoke point like vegetable or canola.
- Optional toppings: Caramel sauce, chocolate, strawberries or powdered sugar let everyone customize their treat.
Step-by-Step Instructions
- Prepare the oil:
- Heat 2 inches of oil in a large stockpot over medium heat until it reaches 375°F. A candy thermometer helps ensure the perfect temperature.
- Mix the filling:
- In your stand mixer with paddle attachment combine cream cheese, sugar, lemon juice, vanilla and salt. Beat thoroughly for 1-2 minutes until completely smooth and fluffy. Be sure to scrape down the sides of the bowl several times to incorporate all ingredients evenly.
- Fill and wrap:
- Position each egg roll wrapper like a diamond with one corner facing you. Place 2 tablespoons of the creamy filling in the center. Fold the bottom corner up over the filling then bring the side corners toward the middle like you're folding an envelope. Brush the top corner with water which acts as a natural glue then roll up tightly to seal completely.
- Prepare the coating:
- Whisk together sugar and cinnamon in a shallow bowl until thoroughly combined. This sweet mixture will coat the hot egg rolls giving them their signature flavor.
- Fry to perfection:
- Carefully place 4 egg rolls into the heated oil at a time cooking for approximately 2 minutes until they achieve a beautiful golden brown color. Working in batches prevents overcrowding which would lower the oil temperature and result in soggy egg rolls.
- Coat while hot:
- Immediately after removing from the oil roll each egg roll in the cinnamon sugar mixture. The residual heat helps the sweet coating adhere perfectly.
The lemon juice is my secret weapon in this recipe. It might seem like a tiny amount but it cuts through the richness of the cream cheese and brightens the entire dessert. My grandmother taught me this trick for her cheesecakes and it makes all the difference.
Temperature Matters
Maintaining proper oil temperature is crucial for these egg rolls. Too hot and they'll burn before cooking through. Too cool and they'll absorb excess oil becoming greasy. Use a thermometer to keep your oil between 365-375°F throughout the frying process. If you notice the oil getting too hot between batches take the pot off the heat briefly to regulate.
Storage Solutions
These cheesecake egg rolls are best enjoyed fresh but if you have leftovers store them in an airtight container at room temperature for up to 24 hours. The filling contains dairy so refrigeration is necessary for longer storage. To reheat place them in a 350°F oven for 3-5 minutes to restore some crispness. The microwave will work in a pinch but the wrapper will lose its crunch.
Flavor Variations
The basic cheesecake filling serves as a wonderful canvas for creativity. Try folding in 2 tablespoons of fruit preserves for a fruity version or add mini chocolate chips for a chocolate cheesecake experience. For a turtle cheesecake variation incorporate 2 tablespoons of caramel sauce into the filling and add 2 tablespoons of chopped pecans. Pumpkin spice enthusiasts can add 2 teaspoons of pumpkin pie spice to the filling during autumn months.
Serving Suggestions
Create a dessert bar by offering various dipping sauces and toppings. Warm caramel sauce chocolate syrup fresh berry compote and whipped cream all make excellent accompaniments. For an elevated presentation dust plates with powdered sugar before adding the egg rolls then drizzle with sauce and garnish with mint leaves. These also pair beautifully with coffee or ice cream for a complete dessert experience.
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Frequently Asked Questions
- → How do I seal the egg roll wrappers?
Brush the edges of the egg roll wrapper with water, fold it tightly, and roll to seal securely.
- → What filling variations can I try?
You can experiment with chocolate chips, strawberry preserves, or nut spreads for the filling.
- → What oil is best for frying egg rolls?
Neutral oils like vegetable or canola oil are ideal for frying these crispy treats.
- → How can I serve these egg rolls?
Serve the rolls with caramel drizzle, powdered sugar, chocolate sauce, or fresh fruit for garnish.
- → Can I bake instead of frying?
Yes, bake the egg rolls at 375°F for 12-15 minutes, brushing them with oil for crispiness.