Okay, confession time: I make these Cheesecake Cinnamon Egg Rolls when I want dessert that feels fancy but also refuses to behave like one — think warm, creamy little parcels that crackle as you bite in. I first made them for a movie night and promised my friends they were “sort of like churros met cheesecake at a county fair.” They laughed, then ate three each. These egg rolls give you a pillowy, creamy interior of **cream cheese** and vanilla, a crunchy, golden wrapper, and a dusting of cinnamon sugar that smells like holidays in a skillet. They come together fast, and yes, you will want to eat one hot enough to make your taste buds sing but cool enough not to burn your tongue (learned that the classy way: slowly).
Quick Facts
- Yield: Serves 8
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Why This Recipe is Awesome
These Cheesecake Cinnamon Egg Rolls hit all the joyful contrasts: cold, creamy filling vs. hot, crispy wrapper; sweet, tangy cheesecake notes vs. toasty cinnamon sugar. They look fancy but behave like a snack — dip ’em, dunk ’em, or eat them straight. They’re so easy that even your oven can’t mess them up, and they fill the kitchen with a buttery, cinnamon aroma that makes everyone wander in asking, “What’s burning?” (Hint: nothing’s burning — only happiness.)
Ingredients
For the Main Dish:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional, for brightness)
- 12 egg roll wrappers (store-bought, usually ~8 inches)
- 1 large egg beaten (for sealing)
- Vegetable oil or canola oil for frying (about 2–3 cups, or enough for 1–2 inches in a skillet)
- 1/2 cup granulated sugar + 1 tsp ground cinnamon (for coating)
- Pinch of salt
For the Sauce / Garnish (optional):
- Powdered sugar for dusting
- Caramel sauce or raspberry jam for dipping (store-bought works great)
How I Make It
Step 1:
I start by softening the **cream cheese** until it feels like very cold butter. Then I mash it with a fork or beat it with a spoon until smooth, adding 1/3 cup granulated sugar, 1 tsp vanilla, and 1 tbsp lemon juice if I want a little zip. The mixture should look glossy and feel creamy — not lumpy. Taste it and add a tiny pinch of salt if it needs balance.
Step 2:
Lay out one **egg roll wrapper** on a clean surface with a corner pointing toward you (diamond shape). Spoon about a heaping tablespoon of the cheesecake filling onto the lower third. Brush the edges with the beaten **egg**, fold the bottom corner up over the filling, fold in the two side corners, then roll tightly to the top, sealing the edge. Repeat until you use all the filling — you’ll get about 12 rolls. Keep them covered with a damp towel so the wrappers don’t dry out.
Step 3:
Heat oil in a heavy skillet or Dutch oven to 350°F (use a thermometer if you have one — it makes life easier). I fry 3–4 egg rolls at a time so the oil temperature stays steady. Slide them in seam-side down and listen for that satisfying sizzle. Fry each side about 2–3 minutes until the wrappers turn a deep golden brown and crisp. Use tongs to turn gently — the filling expands and wants to peek out.
Step 4:
Drain on a paper towel-lined rack. While they’re still hot, toss them in the cinnamon-sugar mixture (mix 1/2 cup sugar + 1 tsp cinnamon) so the crystals stick and melt slightly into the warm wrapper. If you prefer less oil, bake at 400°F for 12–15 minutes, turning halfway, until golden and crispy.
Step 5:
Arrange the egg rolls on a platter, dust with powdered sugar, and serve with caramel or raspberry sauce for dipping. They taste best warm: the center should be creamy and slightly gooey while the outside snaps when you bite — that contrast makes me grin every time.
Pro Tips
- Warm the cream cheese to room temp for easier mixing — cold cream cheese leads to lumps.
- Keep the wrappers covered with a damp towel to prevent cracking while you work.
- Use a thermometer to keep oil at 350°F; too hot burns the wrapper, too cool makes them greasy.
- Bake instead of fry for a lighter version: brush with melted butter and bake at 400°F for 12–15 minutes, flipping halfway.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap **cream cheese** for whipped ricotta (slightly tangier and lighter) — affects creaminess but still delicious.
- Use honey or maple syrup instead of sugar in the filling for a different sweetness profile.
- For dairy-free: use a dairy-free cream cheese and fry in vegetable oil. The texture shifts slightly but the concept stays intact.
- For gluten-free: use gluten-free egg roll wrappers if available or try small squares of gluten-free phyllo brushed with butter (watch the baking time).
Variations & Tips
- Berry Blast: Stir in 2 tbsp raspberry jam into the filling for a fruity surprise.
- Apple Pie: Replace lemon with 1/4 cup finely diced sautéed apples and a pinch of nutmeg.
- S’mores: Add a small square of chocolate and a mini marshmallow inside before rolling.
- Spiced: Add 1/4 tsp cardamom or pumpkin pie spice to the cinnamon-sugar for a fall twist.
- Kid-friendly: Let kids roll their own and let them pick dips — fun and slightly messy.
- Sweet-savory: Add crumbled bacon and a touch of maple syrup to the filling for a brunch-worthy treat.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Prepare and roll the egg rolls, place them on a baking sheet, cover with plastic wrap, and refrigerate up to 24 hours. Fry or bake just before serving for best crispness.
- Can I double the recipe?
- Sure thing. Fry in batches to avoid overcrowding; if baking, use two pans and rotate them halfway through to ensure even browning.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if substituting in any brushed/baked variations.
- How do I know it’s done?
- Look for a deep golden-brown wrapper and a creamy, warm center. The wrapper should sound crisp when you bite it and not feel greasy. If you bake them, the tops should brown and feel firm to the touch.
- What if I don’t have ingredient X?
- No cream cheese? Use ricotta blended smooth with a touch of sugar and vanilla. No egg roll wrappers? Use spring roll wrappers or small wonton wrappers for bite-sized versions.
How I Like to Serve It
I serve these warm with a small bowl of caramel and a bright raspberry sauce for dipping. They shine at brunch, movie nights, and as a show-stopping party dessert — you’ll find guests hovering with coffee cups in hand. In winter, pair them with hot cider; in summer, serve with a scoop of vanilla ice cream for contrast.
Notes
- Store leftover egg rolls in an airtight container in the fridge for up to 2 days; reheat in a 350°F oven for 6–8 minutes to re-crisp.
- This recipe doesn’t include meat, so no internal safe-temperature note applies.
Final Thoughts
Closing: Go ahead — make a batch, embrace the sizzle, and watch people smile. Now go impress someone — or just yourself — with your homemade masterpiece!