Peach Cheesecake Rolls Cinnamon (Print Format)
Crispy egg rolls filled with cheesecake and warm peaches, dusted in cinnamon sugar for a creative sweet treat.
# Ingredients:
→ Peach Filling
01 -
2 cups peaches, peeled and diced
02 -
1 tablespoon butter
03 -
1 tablespoon brown sugar
04 -
1 teaspoon cinnamon
05 -
1 teaspoon vanilla extract
06 -
1 tablespoon cornstarch (optional)
07 -
1 tablespoon water (if using cornstarch)
→ Cheesecake Filling
08 -
8 oz cream cheese, softened
09 -
1/2 cup powdered sugar
10 -
1 teaspoon vanilla extract
→ For the Rolls
11 -
10 egg roll wrappers
12 -
Vegetable oil for frying
13 -
1/4 cup cinnamon sugar (3 tbsp sugar + 1 tbsp cinnamon)
# Steps:
01 -
Melt butter in a skillet. Add peaches, brown sugar, cinnamon, and vanilla extract. Cook for 5-7 minutes until the peaches are soft.
02 -
Mix cornstarch with water, then add to the peaches to thicken. Cook for an additional 1-2 minutes and let the filling cool.
03 -
Beat cream cheese, powdered sugar, and vanilla extract in a mixing bowl until smooth.
04 -
Place an egg roll wrapper in a diamond orientation. Add 1 tablespoon of cheesecake filling and 1 tablespoon of peach filling in the center. Fold the bottom corner over the filling, fold in the sides, and roll up tightly. Seal with water.
05 -
Heat vegetable oil to 350°F. Fry the rolls for 2-3 minutes until golden brown.
06 -
Roll the hot egg rolls in cinnamon sugar to coat evenly.
# Tips:
01 -
Serve warm with ice cream or whipped cream.
02 -
You can substitute canned peaches if fresh are unavailable.
03 -
Ensure the oil temperature remains at 350°F to achieve crispy rolls.
04 -
Avoid overfilling the wrappers to prevent bursting during frying.