Peach Cobbler Cheesecake Egg Rolls are a delightful fusion of classic peach cobbler and rich cheesecake, wrapped in a crispy egg roll shell. These sweet treats offer a satisfying blend of textures—crunchy on the outside, creamy and fruity on the inside. With fresh peaches, cinnamon, and a creamy cheesecake filling, these egg rolls are perfect for a dessert that’s sure to impress.
INGREDIENTS
- Egg roll wrappers: 12, for the crispy outer shell
- Fresh peaches, peeled and diced: 2 cups, or use canned peaches (drained)
- Cream cheese, softened: 8 oz, for the creamy cheesecake filling
- Granulated sugar: 1/4 cup (for peach mixture), to sweeten the peaches
- Cornstarch: 1 tablespoon, to thicken the peach mixture
- Ground cinnamon: 1 teaspoon (for peach mixture), for warmth and spice
- Lemon juice: 1 tablespoon, to balance the sweetness of the peaches
- Granulated sugar: 1/4 cup (for cheesecake mixture), to sweeten the cheesecake filling
- Vanilla extract: 1 teaspoon, to enhance the flavor
- Egg, beaten: 1, to seal the egg rolls
- Vegetable or canola oil: for frying the egg rolls
- Granulated sugar: 1/2 cup (for cinnamon sugar coating), for rolling the egg rolls
- Ground cinnamon: 1 teaspoon (for cinnamon sugar coating), to flavor the coating
- Powdered sugar: 1/2 cup (for glaze), to sweeten the glaze
- Milk: 2-3 tablespoons, to thin out the glaze
- Vanilla extract: 1 teaspoon (for glaze), for flavor in the glaze
INSTRUCTIONS
- Step 1:
- In a saucepan, combine the peaches, 1/4 cup sugar, cornstarch, cinnamon, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens. Set aside to cool.
- Step 2:
- In a separate bowl, beat the softened cream cheese and 1/4 cup sugar until smooth. Stir in the vanilla extract.
- Step 3:
- On a flat surface, place an egg roll wrapper and add a spoonful of the cheesecake mixture and peach filling to the center.
- Step 4:
- Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly. Seal the edge with the beaten egg.
- Step 5:
- Heat oil in a deep pan or fryer to 350°F (175°C) and fry the egg rolls in batches for 2-3 minutes per side until golden brown. Drain on paper towels.
- Step 6:
- While the rolls are still warm, coat them in a mixture of 1/2 cup sugar and 1 teaspoon cinnamon, if desired.
- Step 7:
- To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the egg rolls or serve it as a dipping sauce.
Serving and Storage Tips
- These egg rolls are best served warm, but can be stored in an airtight container at room temperature for up to 2 days.
- If desired, reheat the egg rolls in the oven at 350°F (175°C) for 5-7 minutes to regain their crispiness before serving.
Helpful Notes
- Feel free to experiment with different fruits, such as apples or berries, in place of peaches for a fun variation.
- Make sure to seal the egg rolls tightly with egg to prevent the filling from leaking during frying.
Tips from Well-Known Chefs
- Chef Emeril Lagasse recommends adding a pinch of nutmeg to the peach mixture for an extra layer of flavor.
- Chef Giada De Laurentiis suggests using a high-quality vanilla extract to enhance the flavor of both the cheesecake and the glaze.