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Cherry Cheesecake Egg Rolls: A Delicious & Easy Dessert Recipe

  • Total Time: 50 minutes
  • Yield: 20 egg rolls 1x

Description

Crispy, golden egg rolls filled with a creamy cheesecake and sweet cherry pie filling. A delightful dessert!

Ingredients

Scale
  • 2 (21 ounce) cans cherry pie filling
  • 1 tablespoon lemon juice
  • 1/2 teaspoon almond extract (optional, but highly recommended!)
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 package (about 20) egg roll wrappers
  • 1 large egg, beaten (for egg wash)
  • Vegetable oil, for frying (about 3-4 cups)
  • Powdered sugar, for dusting
  • Whipped cream
  • Chocolate shavings
  • Extra cherry pie filling

Instructions

  1. In a medium saucepan, combine the cherry pie filling and lemon juice. Add almond extract, if using.
  2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently.
  3. Reduce the heat to low and continue to simmer for about 10-15 minutes, or until the cherry filling has thickened slightly.
  4. Remove from heat and let cool completely.
  5. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  6. Gradually add the granulated sugar, beating until well combined.
  7. Add the sour cream, vanilla extract, and a pinch of salt.
  8. Continue to beat until smooth and creamy.
  9. Cover and refrigerate for at least 30 minutes.
  10. Set up your workstation with wrappers, fillings, egg wash, and water.
  11. Place one wrapper on your work surface with one point facing you (like a diamond).
  12. Spoon about 2 tablespoons of the cheesecake filling in the center of the wrapper.
  13. Top the cheesecake filling with about 2 tablespoons of the cooled cherry filling.
  14. Fold the bottom corner of the wrapper over the filling, tucking it tightly.
  15. Fold in the left and right corners of the wrapper towards the center, creating an envelope shape.
  16. Brush the top corner of the wrapper with the beaten egg.
  17. Roll the egg roll tightly from the bottom to the top, pressing firmly to seal the edge.
  18. Repeat with remaining wrappers and fillings. Place assembled egg rolls on a parchment-lined baking sheet.
  19. Pour vegetable oil into a deep fryer or heavy-bottomed pot. Heat to 350°F (175°C).
  20. Carefully place egg rolls into the hot oil, a few at a time.
  21. Fry for about 2-3 minutes per side, or until golden brown and crispy. Turn occasionally.
  22. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
  23. Repeat with remaining egg rolls.
  24. Let cool slightly before serving. Dust with powdered sugar. Serve with whipped cream, chocolate shavings, or extra cherry pie filling, if desired.

Notes

  • Make sure the cherry filling is completely cooled before assembling the egg rolls to prevent soggy wrappers.
  • Chilling the cheesecake filling helps it firm up and prevents it from oozing out during frying.
  • Don’t overfill the egg rolls, or they will be difficult to seal and may burst during frying.
  • Maintain the correct oil temperature for crispy, golden-brown egg rolls.
  • Don’t overcrowd the fryer, as this will lower the oil temperature and result in soggy egg rolls.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes

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Find it online: https://sweetbananachef.com/cherry-cheesecake-egg-rolls/