I just created these dreamy peach cobbler cheesecake egg rolls that combine everything wonderful about dessert. The crispy wrapper gives way to creamy cheesecake and spiced peaches making each bite pure bliss. Perfect for gatherings or when you want to treat yourself to something special.
What Makes These Special
Picture biting through that crispy shell into sweet peaches and velvety cheesecake filling. The warm cinnamon and vanilla blend perfectly with juicy fruit while that dusting of cinnamon sugar adds the perfect finish. These treats disappear fast at my house.
Everything You Need
- For Peach Filling: 2 cups fresh or canned peaches diced, 1 tbsp butter, 1 tbsp brown sugar, 1 tsp cinnamon, 1 tsp vanilla, 1 tbsp cornstarch if needed, 1 tbsp water for cornstarch
- For Cheesecake: 8 oz soft cream cheese, ½ cup powdered sugar, 1 tsp vanilla
- For Assembly: 10 egg roll wrappers, Oil for frying
- For Coating: Cinnamon sugar mix
Let’s Make Them
- Make the Filling
- Cook your peaches with butter sugar spices until soft and saucy. Thicken if needed then cool. Beat cream cheese sugar and vanilla until smooth.
- Roll Them Up
- Spread some cheesecake and peaches on each wrapper. Fold the bottom up sides in then roll tight. Seal with water.
- Time to Fry
- Get your oil to 350°F and fry until golden about 2-3 minutes.
- Final Touch
- Roll warm egg rolls in cinnamon sugar. Serve with ice cream if you’re feeling extra indulgent.
Worth Every Bite
The contrast between crispy outside and creamy inside makes these irresistible. I love watching faces light up at first bite. They’re perfect for any occasion but especially wonderful for making memories with people you love.
Frequently Asked Questions
- → Can I use canned peaches instead of fresh?
- Yes, canned peaches work great. Just drain them well and dice them up. They’re already soft, so they might need less cooking time than fresh peaches.
- → How far ahead can I make these?
- It’s best to serve these right after frying while they’re crispy. You can prep the fillings a day ahead and assemble just before frying.
- → Can I bake these instead of frying?
- While frying gives the best crispy texture, you can brush them with oil and bake at 400°F for 12-15 minutes, turning halfway through.
- → Can I freeze these egg rolls?
- You can freeze them before frying. Wrap individually and freeze up to 3 months. Fry straight from frozen, adding 1-2 minutes cooking time.
- → Why did my egg rolls break open while frying?
- Make sure not to overfill them and seal the edges well with water. Also, keep the oil at 350°F – if it’s too hot, they can burst.
Peach Cheesecake Rolls
Crispy egg rolls stuffed with smooth cheesecake and warm peach cobbler filling, rolled in cinnamon sugar. A creative fusion dessert that’s sure to impress.
30 Minutes
20 Minutes
50 Minutes
Ingredients
Instructions
Melt butter in skillet. Add peaches, brown sugar, cinnamon, and vanilla. Cook 5-7 minutes until soft.
Mix cornstarch with water, add to peaches to thicken. Cook 1-2 minutes more. Let cool.
Beat cream cheese, powdered sugar and vanilla until smooth.
Place wrapper diamond-style. Add 1 tbsp each of cheesecake and peach filling in center.
Fold bottom corner over filling, fold in sides, roll up. Seal with water.
Heat oil to 350°F. Fry rolls 2-3 minutes until golden.
Roll hot egg rolls in cinnamon sugar.
Notes
- Serve warm with ice cream or whipped cream.
- Can use canned peaches instead of fresh.
- Make sure oil stays at 350°F for crispy rolls.
- Don’t overfill to prevent bursting.
Tools You’ll Need
- Large pot or deep fryer.
- Skillet.
- Mixing bowls.
- Electric mixer.
- Paper towels.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
