Description
These Peach Cobbler Cheesecake Egg Rolls combine the creamy richness of cheesecake with sweet, spiced peaches, all encased in a crispy, golden wrapper for a handheld dessert delight.
Ingredients
- 2 cups peaches, peeled and diced
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (if using cornstarch)
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 10 egg roll wrappers
- Vegetable oil for frying
- 1/4 cup cinnamon sugar (3 tablespoons sugar + 1 tablespoon cinnamon)
Instructions
- Cook diced peaches with butter, brown sugar, cinnamon, and vanilla over medium heat until soft and saucy. If needed, thicken with cornstarch mixed with water. Let cool.
- In a bowl, beat cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Lay out an egg roll wrapper, spread cheesecake filling in the center, top with peach mixture, then fold and roll tightly, sealing with water.
- Heat vegetable oil to 350°F (175°C) and fry egg rolls until golden brown, about 2-3 minutes per side. Drain on paper towels.
- While warm, roll egg rolls in cinnamon sugar to coat.
Notes
- Can substitute peaches with apples or berries.
- For a lighter version, bake at 400°F (200°C) for 12-15 minutes, turning halfway.
- Air fry at 350°F (175°C) for 8-10 minutes, flipping halfway.
- Store in fridge for up to 3 days and reheat in oven for crispiness.
- Seal edges properly and avoid overfilling to prevent bursting during frying.
Nutrition
- Serving Size: 1 egg roll
- Calories: 210
- Sugar: 10g
- Sodium: 125mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
