Description
These Cherry Cheesecake Egg Rolls are a unique and decadent dessert that will wow your guests! Creamy cheesecake filling and sweet cherry pie filling are encased in a crispy, cinnamon-sugar coated wrapper. It’s a fun and easy recipe that’s perfect for a party or a special occasion.
Ingredients
Units
Scale
- 12 egg roll wrappers
- 24.3 ounces no-bake cheesecake filling (such as Philadelphia)
- 21 ounces cherry pie filling
- 1/2 cup granulated sugar
- 3 tablespoons ground cinnamon
- 1/4 cup graham cracker crumbs
- 4 tablespoons butter, melted
- 1 1/2 cups vegetable oil, for frying
Instructions
- Fill Egg Rolls: Lay out egg roll wrappers and brush edges with melted butter. Add cheesecake filling and cherry pie filling to the center of each wrapper. Fold and roll tightly (see detailed instructions in the original recipe). Double wrap each egg roll for extra security.
- Fry Egg Rolls: Heat vegetable oil in a skillet over medium heat. Fry egg rolls in batches until golden brown.
- Coat in Cinnamon Sugar: Immediately toss each fried egg roll in a mixture of sugar and cinnamon.
- Serve: Sprinkle with graham cracker crumbs and serve hot.
Notes
- Ensure egg rolls are tightly sealed to prevent filling from leaking.
- Maintain a medium heat while frying to avoid burning.
- Drain excess syrup from the cherry pie filling to prevent soggy egg rolls.
- Keep egg roll wrappers moist under a damp cloth to prevent cracking.
- Use a frying basket for larger batches.
- Use a kitchen thermometer to monitor oil temperature (aim for 350°F/177°C).
Nutrition
- Serving Size: 1 egg roll
- Calories: 550
- Sugar: 40g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg
