Cheesecake Egg Rolls with Caramel Sauce are a decadent dessert that combines the creamy richness of cheesecake with the crispy crunch of golden-fried egg roll wrappers. Drizzled with luscious caramel sauce, this treat is perfect for satisfying your sweet tooth or wowing guests at your next gathering.
Why You’ll Love This Recipe
- Irresistible Texture: Crispy, golden exterior with a creamy, tangy cheesecake filling.
- Easy to Make: Requires simple ingredients and minimal prep time.
- Customizable: Add your favorite mix-ins or toppings for endless variations.
- Perfect for Parties: These bite-sized desserts are a crowd-pleasing favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese (softened)
- Granulated sugar
- Vanilla extract
- Egg roll wrappers
- Oil for frying (vegetable or canola)
- Caramel sauce (store-bought or homemade)
- Optional toppings: powdered sugar, whipped cream, or fresh fruit
Directions
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Prepare the Egg Rolls: Lay an egg roll wrapper flat on a clean surface. Spoon 2 tablespoons of the cheesecake filling into the center of the wrapper.
- Roll the Egg Rolls: Fold the bottom corner of the wrapper over the filling, then fold in the sides. Roll it up tightly, sealing the top corner with a dab of water. Repeat with remaining wrappers and filling.
- Heat the Oil: Heat about 2 inches of oil in a deep skillet or saucepan to 350°F (175°C).
- Fry the Egg Rolls: Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Serve: Drizzle the egg rolls with caramel sauce and sprinkle with powdered sugar or your favorite toppings. Serve warm.
Servings and Timing
- Servings: Makes 8-10 egg rolls
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Variations
- Chocolate Drizzle: Replace or complement the caramel sauce with a drizzle of melted chocolate.
- Berry Cheesecake Egg Rolls: Add fresh berries or berry jam to the cheesecake filling for a fruity twist.
- Nutty Delight: Sprinkle chopped pecans or almonds into the filling for added crunch.
- Baked Option: Brush the egg rolls with melted butter and bake at 400°F (200°C) for 12-15 minutes until crispy.
Storage/Reheating
- Refrigerator: Store leftover egg rolls in an airtight container in the fridge for up to 2 days.
- Freezer: Freeze uncooked, assembled egg rolls for up to 1 month. Fry or bake directly from frozen.
- Reheating: Reheat cooked egg rolls in an oven at 350°F (175°C) for 10 minutes to restore crispiness.
FAQs
1. Can I use spring roll wrappers instead of egg roll wrappers?
Yes, but spring roll wrappers are thinner and may result in a different texture.
2. Can I make these ahead of time?
You can assemble the egg rolls in advance and refrigerate them for up to 24 hours before frying.
3. What oil is best for frying?
Vegetable oil, canola oil, or peanut oil work well for frying these egg rolls.
4. Can I air fry these egg rolls?
Yes, air fry at 375°F (190°C) for 8-10 minutes, flipping halfway, for a healthier option.
5. How do I prevent the filling from leaking out during frying?
Ensure the egg rolls are tightly sealed and do not overfill them. Use water to seal the edges securely.
6. Can I use flavored cream cheese?
Yes, flavored cream cheese like strawberry or chocolate can add an extra layer of flavor.
7. How do I make homemade caramel sauce?
Combine 1 cup sugar, 1/4 cup water, and 1/2 cup heavy cream in a saucepan. Cook until the sugar dissolves and the mixture turns golden brown, then stir in 2 tablespoons of butter.
8. Can I make these gluten-free?
Use gluten-free egg roll wrappers to make this recipe gluten-free.
9. Can I fry these without deep-frying?
Shallow frying in a skillet with less oil is an option, though it may require more turning for even cooking.
10. Can I use powdered sugar as a sweetener in the filling?
Yes, powdered sugar works well and gives the filling a slightly smoother texture.
Conclusion
Cheesecake Egg Rolls with Caramel Sauce are a delightful dessert that combines the best of creamy and crispy textures. With their rich flavor and impressive presentation, they’re perfect for any occasion, from casual get-togethers to festive celebrations. Give this recipe a try, and watch them disappear in no time!
Print
Cheesecake Egg Rolls with Caramel Sauce
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 egg rolls 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
Description
These Cheesecake Egg Rolls are crispy on the outside and creamy on the inside, filled with a sweet cheesecake filling and served with a luscious caramel sauce for dipping. Perfect for dessert or a sweet party treat!
Ingredients
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional)
For the Egg Rolls:
- 8 egg roll wrappers
- 1 egg, beaten (for sealing the wrappers)
- Vegetable oil (for frying)
- Powdered sugar (for garnish)
For the Caramel Sauce:
- 1/2 cup (100g) granulated sugar
- 3 tablespoons (45ml) water
- 1/4 cup (60ml) heavy cream
- 2 tablespoons (30g) unsalted butter
- Pinch of salt
Instructions
1. Make the Cheesecake Filling:
- In a mixing bowl, beat the cream cheese, granulated sugar, vanilla extract, and cinnamon (if using) until smooth and creamy.
- Cover and refrigerate while preparing the egg rolls.
2. Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape).
- Place 2–3 tablespoons of cheesecake filling in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the two side corners. Roll up tightly, sealing the top corner with a brush of beaten egg.
- Repeat with the remaining wrappers and filling.
3. Fry the Egg Rolls:
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry the egg rolls in batches for 2–3 minutes per side, or until golden brown and crispy.
- Remove with a slotted spoon and drain on a plate lined with paper towels.
4. Make the Caramel Sauce:
- In a small saucepan, combine the sugar and water. Cook over medium heat, swirling the pan (do not stir), until the sugar dissolves and turns a golden amber color, about 5–7 minutes.
- Carefully whisk in the heavy cream (it will bubble vigorously). Stir in the butter and a pinch of salt until smooth. Remove from heat and let cool slightly.
5. Serve:
- Dust the egg rolls with powdered sugar and serve warm with the caramel sauce on the side for dipping.
Notes
- For a fruity twist, add a dollop of fruit jam or pie filling to the cheesecake mixture before rolling.
- These egg rolls can also be baked at 375°F (190°C) for 12–15 minutes or air-fried for a healthier option.
- Store leftover caramel sauce in the fridge for up to a week and reheat gently before serving.