Cheesecake Egg Rolls with Cinnamon Sugar and Toppings Recipe
Deliciously crispy Cheesecake Egg Rolls filled with a creamy sweetened cream cheese mixture, fried to golden perfection and rolled in cinnamon sugar. Perfect as a delightful dessert or a sweet snack served with caramel, chocolate, chopped strawberries, or powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8-10 egg rolls 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
Ingredients
Scale
Filling
- 8 oz cream cheese, softened
- 3 ½ tablespoons sugar
- ½ teaspoon lemon juice
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Egg Rolls
- Egg roll wrappers (about 8-10)
- Water, for brushing wrappers
- Oil, for frying (about 2 inches deep)
Coating
- 1 cup sugar
- 2 tablespoons cinnamon
Optional Toppings
- Caramel sauce
- Chocolate sauce
- Chopped strawberries
- Powdered sugar
Instructions
- Heat the oil: Preheat about 2 inches of oil in a large stockpot or deep heavy skillet over medium heat until it reaches 375°F (190°C). Use a thermometer for accuracy to ensure perfect frying temperature.
- Prepare the filling: In the bowl of a stand mixer fitted with a paddle attachment, combine the softened cream cheese, sugar, lemon juice, vanilla extract, and salt. Beat on high speed for 1-2 minutes until smooth and creamy, scraping down the sides of the bowl occasionally to evenly incorporate all ingredients.
- Wrap the egg rolls: Lay one egg roll wrapper on a clean surface with one corner facing towards you (diamond shape). Spoon about 2 tablespoons of the cream cheese filling onto the center of the wrapper. Fold the bottom corner up over the filling, then fold the two outer corners toward the center like wrapping an envelope. Brush the top corner of the wrapper with water to seal and roll tightly into an egg roll shape. Place the finished egg roll on a plate and repeat with remaining wrappers and filling.
- Mix cinnamon sugar: In a small bowl, whisk together 1 cup sugar and 2 tablespoons cinnamon until evenly combined. Set aside for later coating.
- Fry the egg rolls: Once the oil reaches 375°F, carefully place 4 egg rolls into the hot oil. Fry for about 2 minutes or until golden brown and crispy, turning if necessary to ensure even cooking. Remove with a slotted spoon and drain on a paper towel-lined plate. Fry the remaining egg rolls in batches.
- Coat the egg rolls: While still warm, roll each fried egg roll in the cinnamon sugar mixture to coat evenly.
- Serve: Arrange the cheesecake egg rolls on a serving platter. Serve warm with optional toppings such as caramel sauce, chocolate sauce, chopped strawberries, or a dusting of powdered sugar for extra indulgence.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing and smooth filling.
- Use a candy or deep-fry thermometer to maintain the oil temperature at 375°F for perfectly crispy egg rolls without being greasy.
- If you prefer a lighter dessert, bake the egg rolls at 400°F for 12-15 minutes until golden, flipping halfway through.
- These egg rolls are best served fresh and warm for the crispiest texture.
- Store any leftovers in an airtight container in the refrigerator and reheat in a toaster oven or air fryer to maintain crispiness.
Keywords: Cheesecake Egg Rolls, Dessert Egg Rolls, Fried Cheesecake, Cinnamon Sugar Egg Rolls, Cream Cheese Dessert
