Description
If you’re craving a decadent dessert with a crispy exterior and a creamy filling, cheesecake egg rolls with caramel sauce are the perfect treat. These indulgent rolls are filled with a luscious cheesecake mixture and coated in cinnamon sugar, served alongside a rich homemade caramel sauce for dipping. Whether you’re hosting a party or simply want to enjoy a sweet snack, this recipe offers the best of both worlds—crispy and creamy. Let’s dive into how you can make these mouthwatering cheesecake egg rolls.
Ingredients
For the egg rolls:
- 8 large egg roll wrappers
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup mini chocolate chips (optional)
- 1/2 cup cinnamon sugar (for coating)
- Oil for frying (vegetable oil or canola oil)
For the caramel sauce:
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 2 tbsp butter
- 1 tsp vanilla extract
Instructions
Prepare the cheesecake filling
Start by combining softened cream cheese, powdered sugar, vanilla extract, and sour cream in a mixing bowl. Mix until smooth and creamy. If you like a bit of texture and extra flavor, fold in mini chocolate chips.
Assemble the egg rolls
Place an egg roll wrapper on a clean surface with one corner facing you (like a diamond shape). Spoon 2-3 tablespoons of the cheesecake filling into the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the edge using a little water. Repeat this step with the remaining wrappers and filling.
Fry the egg rolls
Heat oil in a deep pan or skillet over medium-high heat, aiming for a temperature of around 350°F (175°C). Carefully add the egg rolls, making sure not to overcrowd the pan. Fry for about 2-3 minutes, flipping occasionally, until the egg rolls are golden brown and crispy. Remove the egg rolls from the oil and place them on a plate lined with paper towels to drain any excess oil.
Coat the egg rolls
While the egg rolls are still warm, roll them in the cinnamon sugar mixture until fully coated. This adds a deliciously sweet and slightly spicy outer layer.
Prepare the caramel sauce
In a small saucepan, combine the brown sugar, heavy cream, and butter over medium heat. Stir occasionally until the sugar dissolves and the sauce thickens, which should take about 3-5 minutes. Once the sauce has reached a smooth, thick consistency, remove it from heat and stir in vanilla extract.
Serve
Serve the warm, crispy cheesecake egg rolls alongside the homemade caramel sauce for dipping. The combination of the crispy exterior, creamy filling, and rich caramel sauce will make every bite irresistible.
Notes
Serving Tips
- These cheesecake egg rolls are best served warm, straight from the fryer, to enjoy their crispy exterior and creamy filling.
- For an extra touch, sprinkle some powdered sugar or drizzle additional caramel sauce over the top before serving.
- Pair the egg rolls with a scoop of vanilla ice cream or fresh berries for a well-rounded dessert.
Storage Tips
- If you have leftovers, store the egg rolls in an airtight container at room temperature for up to 2 days. Keep in mind that the crispy texture may soften slightly over time.
- For longer storage, refrigerate the egg rolls in an airtight container for up to 4 days.
- Reheat in an oven or air fryer to restore some crispiness. Avoid reheating in the microwave, as it may cause the egg rolls to become soggy.
- The caramel sauce can be stored separately in an airtight container in the refrigerator for up to a week. Warm it up in the microwave or on the stove before serving.
