Go Back

Apple Cinnamon Cheesecake Egg Rolls

Apple cinnamon cheesecake egg rolls combine creamy cheesecake filling with tender cinnamon-sugar apples inside crisp, golden wrappers. They’re pan-fried in batches and coated in cinnamon sugar while still warm.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the filling and cinnamon sugar
  • 1 tbsp unsalted butter
  • 1 Granny Smith apple medium, peeled, cored, and cut into 1/4-inch dice
  • 1 tbsp light brown sugar packed
  • 0.25 tsp kosher salt
  • 1.5 tsp ground cinnamon
  • 1 block (8 oz) cream cheese softened
  • 0.67 cup granulated sugar
  • 1 tsp vanilla extract
For the egg rolls
  • 16 egg roll wrappers about 6 inches square
  • 2 tbsp water
  • 8 cups vegetable oil for frying

Equipment

  • 1 10-inch skillet
  • 1 5-quart Dutch oven

Method
 

Make the filling
  1. Melt the butter in a 10-inch skillet over medium heat, then add the apple, brown sugar, salt, and 1/2 teaspoon of the cinnamon.
  2. Cook, stirring often, for 5–7 minutes, until the apple is tender and the pan is nearly dry; transfer to a plate and cool completely.
  3. Beat the cream cheese, 1/3 cup of the granulated sugar, and vanilla in a medium bowl until smooth, then fold in the cooled apple.
Assemble the egg rolls
  1. Place a wrapper on a clean surface with one corner facing you and keep the remaining wrappers covered with a damp towel.
  2. Spoon about 1 1/2 tablespoons of filling across the lower third, fold the bottom corner over the filling, fold in the side corners, and roll snugly.
  3. Dab the top corner with water to seal, then repeat with the remaining wrappers and filling.
Fry and coat
  1. Heat the oil in a 5-quart Dutch oven over medium-high heat to 350°F.
  2. Fry the egg rolls in batches of 3 or 4 for 2–3 minutes, turning as needed, until golden brown; transfer to a wire rack or paper towels to drain.
  3. Stir the remaining 1/3 cup granulated sugar and remaining 1 teaspoon cinnamon in a shallow bowl, then roll the egg rolls in the mixture while they are still warm.

Notes

For the best seal, press the moistened wrapper corner firmly closed. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the wrappers lose their crisp texture.