Peach Cobbler Cheesecake Egg Rolls

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.

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Peach Cobbler Cheesecake Egg Rolls are the perfect fusion of two beloved desserts. These egg rolls feature a crispy, golden exterior filled with a rich, creamy cheesecake and a sweet peach cobbler mixture. The filling is made by cooking fresh peaches with sugar, cinnamon, and a touch of lemon juice, while the cheesecake adds a smooth and indulgent texture. Once the egg rolls are fried to crispy perfection, they are optionally coated in cinnamon sugar for an extra layer of sweetness. Serve with a homemade vanilla glaze for dipping or drizzling, and you have an irresistible treat that’s perfect for any occasion!