Cherry Cheesecake Egg Rolls are a delightful fusion of creamy cheesecake and sweet cherry filling, all wrapped in a crispy egg roll wrapper. These treats are perfect for dessert or a special snack, and they're surprisingly easy to make. Serve them warm and dusted with powdered sugar for a delicious and impressive dessert. Enjoy these egg rolls with a drizzle of chocolate or caramel sauce for an extra touch of sweetness.
Cherry Cheesecake Egg Rolls are a delightful fusion of creamy cheesecake and sweet cherry filling, all wrapped in a crispy egg roll wrapper. These treats are perfect for dessert or a special snack, and they're surprisingly easy to make. Let’s gather the ingredients you’ll need to create these delicious egg rolls.
INGREDIENTS
- 6 ounces cream cheese, softened: Provides the creamy base for the filling.
- 4 tablespoons granulated sugar: Adds sweetness to the cheesecake mixture.
- 1 teaspoon fresh lemon zest: Adds a fresh, citrusy flavor to balance the sweetness.
- ¾ teaspoon pure vanilla extract: Enhances the overall flavor of the filling.
- 8 egg roll wrappers: Encases the filling and becomes crispy when fried.
- 3 cups vegetable oil: For frying the egg rolls to a golden brown.
- 21 ounce can of cherry pie filling: Adds a sweet and fruity component to the egg rolls.
- 1-2 tablespoons powdered sugar: Optional, for dusting the cooked egg rolls and adding extra sweetness.
INSTRUCTIONS
- Step 1:
- Add the softened cream cheese, sugar, lemon zest, and vanilla to a medium-sized mixing bowl. Use a handheld mixer on medium-high speed to beat the mixture until smooth and no cream cheese lumps remain, about 1½-2 minutes.
- Step 2:
- Transfer the cheesecake mixture to either a decorator’s bag or a quart-size ziplock bag with a corner of the bag snipped off.
- Step 3:
- Add the vegetable oil to a deep 10-inch skillet over medium-high heat. Heat the oil to 330°F-340°F. (Use a candy/deep fryer thermometer) While the oil is heating, assemble the egg rolls.
- Step 4:
- Lay 1 egg roll wrapper out as if the wrapper were a diamond, with a point pointed towards you.
- Step 5:
- Use even pressure to squeeze the cheesecake filling in a line about 8½ mm x 2½ mm (about 3½ inches x 1 inch) and 2½ mm (1 inch) from the side edge, and 7½ mm (about 3 inches) from the bottom diamond point.
- Step 6:
- Next, place 6-8 cherries on the top edge of the filling.
- Step 7:
- Use either your finger or a pastry brush to dampen the edges of the egg roll wrapper.
- Step 8:
- Fold the bottom point of the diamond over the filling and cherries. Then fold the 2 side edge points over the covered filling and cherries. Roll the egg roll up, making sure the top diamond point makes a good seal. Repeat for the remaining egg rolls.
- Step 9:
- Once the oil is ready, work in batches of 2-3 egg rolls at a time. Fry the egg rolls for 1½-2 minutes per side until golden. Transfer the cooked egg rolls to a paper towel-lined dish. Dust with 1-2 tablespoons of powdered sugar. Serve while warm.
Serving and Storage Tips
- Serve the Cherry Cheesecake Egg Rolls warm for the best taste and texture.
- If desired, drizzle with chocolate or caramel sauce for an extra touch of sweetness.
- These egg rolls are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.
Helpful Notes
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
- If you don't have a decorator's bag, a quart-size ziplock bag with a corner snipped off works just as well.
- Use a thermometer to monitor the oil temperature for even frying and golden results.
Tips from well-known chefs
- Chef Gordon Ramsay suggests using high-quality vanilla extract for the best flavor.
- Chef Martha Stewart recommends dusting the egg rolls with powdered sugar right after frying for a pretty presentation.
- Chef Nigella Lawson advises letting the egg rolls cool slightly before serving to allow the flavors to meld.