Pin it
I just whipped up these heavenly peach cobbler cheesecake egg rolls that mix all the best dessert elements. The crunchy exterior breaks into smooth cheesecake and seasoned peaches, making every nibble absolutely delightful. They're great for parties or when you need to spoil yourself with something tasty.
Why You'll Love These
Imagine crunching into that crisp outer layer to find sweet peaches and silky cheesecake inside. The cozy cinnamon and vanilla play nicely with the juicy fruit while the sprinkle of cinnamon sugar tops it off beautifully. These goodies don't last long at my place.
What You'll Need
- For Assembly: 10 egg roll wrappers, Oil for frying
- For Coating: Cinnamon sugar mix
- For Cheesecake: 8 oz soft cream cheese, ½ cup powdered sugar, 1 tsp vanilla
- 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
Easy Steps to Follow
- Final Touch
- Toss hot egg rolls in cinnamon sugar. Add a scoop of ice cream if you want to go all out.
- Time to Fry
- Heat your oil to 350°F and cook until golden brown for about 2-3 minutes.
- Roll Them Up
- Add some cheesecake and peaches onto each wrapper. Fold bottom up, tuck sides in, then roll tightly. Use water to stick the edges.
- Make the Filling
- Simmer peaches with butter, sugar and spices until tender and juicy. Add thickener if needed then let cool. Mix cream cheese, sugar and vanilla until creamy.
Pin it
Incredibly Satisfying Treat
The mix of crunchy outside and creamy inside makes these totally addictive. I can't help but smile when people try their first bite. They work for any event but they're really special when you're making memories with your favorite people.
Frequently Asked Questions
- → Can I use canned peaches instead of fresh?
Yep, canned peaches are fine! Make sure to drain and cut them. They’re softer, so you probably won’t need to cook them as long as fresh ones.
- → How far ahead can I make these?
They're best when fresh out of the fryer. Prep the fillings up to a day ahead, then roll and fry when ready to serve.
- → Can I bake these instead of frying?
If you prefer baking, lightly oil them and bake at 400°F for 12–15 minutes. Flip them halfway through to crisp evenly.
- → Can I freeze these egg rolls?
Definitely! Freeze them before cooking. Wrap each one and store for up to 3 months. Fry them straight from frozen, adding a couple of extra minutes to the cook time.
- → Why did my egg rolls break open in the oil?
Don't stuff them too much, and make sure the edges are sealed with water. Also, keep the oil at about 350°F. Too hot and they’ll pop open.