Crispy Peach Cheesecake Egg Rolls (Dessert Chimichangas!)

Introduction & Inspiration

Get ready for a dessert that is an absolute explosion of textures and flavors, a playful and incredibly indulgent mashup that will have everyone raving: Peach Cheesecake Egg Rolls! Imagine a super crispy, golden-brown fried egg roll wrapper, generously dusted with sweet cinnamon sugar. Inside? A luscious, warm, and gooey filling of sweet, tender cooked peaches swirled with a tangy, creamy cheesecake mixture. It’s like your favorite peach cobbler and cheesecake had a delicious baby, then decided to dress up as a dessert chimichanga!

My inspiration for this recipe comes from loving those unique, restaurant-style fried desserts that offer a delightful surprise with every bite. I wanted to create an easy homemade version that combined the comforting flavors of peaches and cheesecake with the irresistible crunch of a perfectly fried wrapper.

These Peach Cheesecake Egg Rolls are perfect for a special occasion dessert, a fun party treat, or anytime you’re craving something truly unique, decadent, and utterly delicious. They are surprisingly straightforward to make and always a huge hit! It is a perfect fun dessert recipe.

Nostalgic Appeal / Comfort Factor

Peach desserts, like cobblers and pies, are pure nostalgic comfort, especially associated with summer and homey baking. Cheesecake is another universally beloved comfort food, known for its rich, creamy indulgence. Fried desserts, like churros, doughnuts, or even savory egg rolls, bring their own kind of fun, slightly decadent comfort – that satisfying crunch and warmth.

This recipe takes these beloved comfort elements and combines them in an exciting, playful format. You get the familiar sweetness of peaches, the tangy creaminess of cheesecake, and the satisfying crispy-sweet shell of a dessert egg roll (or chimichanga). It feels both inventive and deeply satisfying.

It’s a fun, shareable treat that’s guaranteed to bring smiles and satisfy even the most discerning sweet tooth. A perfect comfort food dessert with a twist.

Homemade Focus

This recipe is a wonderful celebration of creating a unique and delicious dessert from scratch, even though it starts with convenient egg roll wrappers. You’re cooking down fresh (or frozen) peaches with butter, brown sugar, and spices to create a flavorful fruit filling. The tangy, sweet cheesecake filling is also a simple homemade mixture.

The homemade focus shines in the careful preparation of both these fillings, the artful assembly of the rolls, and the final steps of frying them to golden perfection and coating them in cinnamon sugar. You control the sweetness of the peaches, the tang of the cheesecake, and the perfect crispiness of the wrapper.

It’s about taking simple, accessible ingredients and transforming them through straightforward homemade techniques into an impressive, restaurant-style dessert. The homemade fillings are key.

Flavor Goal

The primary flavor goal is a delightful contrast and combination of a warm, super crispy, cinnamon-sugar coated egg roll wrapper exterior, and a warm, gooey interior bursting with sweet, tender peaches and tangy, creamy cheesecake filling.

The egg roll wrapper should be beautifully golden brown and audibly crisp. The cinnamon-sugar coating adds a familiar warmth and sweet spice. Inside, the cooked peach filling should be soft, sweet, and slightly jammy, with notes of cinnamon and vanilla. The cheesecake filling should be smooth, creamy, and provide a pleasant tangy counterpoint to the sweet peaches.

The overall experience should be a multi-textured delight – crispy, creamy, soft, juicy – with a harmonious blend of sweet fruit, tangy cheesecake, warm cinnamon, and vanilla. A perfect balance between flavour and texture.

Ingredient Insights

For the Peach Filling:

• Fresh Peaches (Peeled and Diced): Provide the primary fruit flavor and texture. Using ripe peaches is key. Frozen sliced peaches (thawed and drained) could substitute.
• Butter: Used to sauté the peaches, adding richness.
• Brown Sugar: Sweetens the peaches and helps them caramelize slightly.
• Cinnamon & Vanilla Extract: Classic warm spice and flavor enhancer for peach desserts.
• Cornstarch & Water (Optional Slurry): Used to thicken the peach juices into a more jam-like consistency, preventing the filling from being too runny inside the egg rolls.

For the Cheesecake Filling:

• Cream Cheese (Softened): The essential base, providing tanginess and creaminess. Must be fully softened for a smooth, lump-free filling.
• Powdered Sugar: Sweetens the cheesecake filling smoothly.
• Vanilla Extract: Enhances the flavor.

For Assembly & Frying:

• Egg Roll Wrappers: Standard square egg roll wrappers provide the crispy shell.
• Vegetable Oil (for Frying): A neutral oil with a high smoke point is needed for deep frying. Canola, peanut, or corn oil work well. Temperature control (350°F) is important for even cooking and crispiness.
• Water: Used to seal the edges of the egg roll wrappers.

For the Coating:

• Cinnamon Sugar (Granulated Sugar + Cinnamon): The classic sweet, spiced coating applied while the fried rolls are still hot.

Essential Equipment

• Medium Skillet: For cooking the peach filling.
• Small Bowl: For mixing the cheesecake filling.
• Deep Saucepan, Pot, or Dutch Oven: For safely deep frying the egg rolls. Needs to be deep enough for about 2-2.5 inches of oil plus headspace.
• Thermometer (Candy/Deep Fry): Highly recommended for accurately maintaining the oil temperature at 350°F for optimal frying results.
• Tongs or Slotted Spoon/Spider: For carefully placing egg rolls into and removing them from the hot oil.
• Large Plate Lined with Paper Towels: Essential for draining excess oil from the fried egg rolls.
• Shallow Bowl or Plate: For the cinnamon-sugar mixture for coating.
• Knife & Cutting Board: For dicing peaches.
• Peeler (Optional): For peaches.
• Measuring Cups & Spoons:

Ingredients

(Based on 1x column, makes 10 rolls)

Peach Filling:

• ▢ 2 cups fresh peaches, peeled and diced (about 2-3 medium peaches)
• ▢ 1 tablespoon butter
• ▢ 1 tablespoon brown sugar, packed
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon vanilla extract (Note: Original recipe lists 1 tsp vanilla in cheesecake, ½ tsp in peach. This version assumes ½ for peach)
• ▢ Optional: 1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening)

Cheesecake Filling:

• ▢ 8 oz cream cheese, softened to room temperature
• ▢ ½ cup powdered sugar, sifted
• ▢ 1 teaspoon vanilla extract

Assembly & Frying:

• ▢ 10 egg roll wrappers
• ▢ Vegetable oil, for frying (approx. 2-2.5 inches deep in saucepan)
• ▢ Small bowl of water (for sealing)

Cinnamon-Sugar Coating:

• ▢ ¼ cup granulated sugar (or 3 tbsp as per original note)
• ▢ 1 tablespoon ground cinnamon (Note: Original recipe for coating: 1/3 cup sugar + 1 tbsp cinnamon. Using a slightly smaller ratio for ¼ cup)

Step-by-Step Instructions

1. Make the Peach Filling and Cool:

• Peel, pit, and dice your fresh peaches into small (about 1/2-inch) pieces.
• Melt the 1 tablespoon of butter in a medium skillet over medium heat.
• Add the diced peaches, packed brown sugar, 1 teaspoon ground cinnamon, and ½ teaspoon vanilla extract to the skillet.
• Cook, stirring occasionally, for 5-7 minutes, or until the peaches soften and release their juices.
• Optional Thickening: If the peach mixture seems very liquidy, whisk together the 1 tablespoon of cornstarch and 1 tablespoon of water in a tiny bowl to create a smooth slurry. Stir this slurry into the cooking peaches. Continue to cook and stir for 1-2 minutes more, until the peach juices have thickened into a more jam-like consistency.
• Remove the peach filling from the heat and transfer it to a bowl. Let it cool completely to room temperature (you can speed this up in the refrigerator). Cooling is important so it doesn’t melt the cheesecake filling during assembly.

2. Make the Cheesecake Filling:

• Ensure your cream cheese is fully softened to room temperature.
• In a medium bowl, combine the softened cream cheese, sifted powdered sugar, and 1 teaspoon vanilla extract.
• Beat with an electric mixer on medium speed (or whisk vigorously by hand if cream cheese is very soft) until the mixture is completely smooth and creamy. Set aside.

3. Prepare Cinnamon Sugar and Draining Station:

• In a shallow bowl or on a large plate, combine the ¼ cup granulated sugar and 1 tablespoon ground cinnamon. Whisk or stir with a fork until well mixed. Set aside.
• Line another large plate or a baking sheet with a double layer of paper towels for draining the fried egg rolls.

4. Assemble the Peach Cheesecake Egg Rolls:

• Lay one egg roll wrapper flat on a clean work surface with one corner pointing towards you (like a diamond).
• Place about 1 tablespoon of the cheesecake filling in the center of the wrapper, spreading it slightly into a small rectangle.
• Top the cheesecake filling with about 1 tablespoon of the cooled peach filling. Be careful not to overfill.
• To roll: Moisten all four edges of the wrapper with a little water using your fingertip. Fold the bottom corner (closest to you) up and over the filling. Fold in the left and right side corners tightly towards the center, like an envelope. Then, tightly roll the wrapper upwards towards the top corner to form a snug cylinder. Press the final moistened corner firmly to seal.
• Place the finished egg roll seam-side down on a plate. Repeat with the remaining wrappers and fillings.

5. Heat the Frying Oil:

• Pour about 2 to 2 1/2 inches of vegetable oil into a deep saucepan or pot.
• Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. (If you don’t have a thermometer, a small piece of extra egg roll wrapper dropped into the oil should sizzle actively and turn golden brown in about 30-60 seconds. Adjust heat to maintain temperature).

6. Fry the Egg Rolls:

• Working in batches to avoid overcrowding the pan (which lowers oil temperature), carefully place 2-3 assembled egg rolls at a time into the hot oil using tongs or a slotted spoon.
• Fry for about 2-3 minutes total, turning them gently with tongs as needed, until they are beautifully golden brown and crispy on all sides.

7. Drain and Coat in Cinnamon Sugar:

• Using tongs or a slotted spoon, carefully remove the golden brown egg rolls from the hot oil. Allow excess oil to drip off for a moment.
• Immediately transfer the hot egg rolls to the prepared paper towel-lined plate to drain for a few seconds.
• While the egg rolls are still very warm (this helps the cinnamon sugar stick), gently roll each one in the prepared cinnamon-sugar mixture until evenly and generously coated.

8. Serve:

• Serve the Peach Cheesecake Egg Rolls warm. They are incredible on their own or can be served with a scoop of vanilla or peach ice cream, or a dollop of whipped cream for an even more decadent treat! Enjoy the crispy, creamy, fruity deliciousness!

Troubleshooting

• Egg Rolls Unrolling/Leaking in Fryer: Edges weren’t sealed well with water; wrapper torn during rolling; overfilled. Ensure all edges are moistened and pressed firmly. Don’t overstuff. Handle gently.
• Wrapper Burning/Getting Too Dark: Oil temperature too high. Reduce heat slightly to maintain 350°F.
• Wrapper Soggy/Oily: Oil temperature too low (absorbs oil instead of crisping quickly); didn’t drain thoroughly. Maintain 350°F. Drain well on paper towels.
• Filling Too Runny (Before Wrapping): Peach filling not thickened enough (if very juicy peaches used and cornstarch step skipped), or cheesecake filling ingredients too warm/not full-fat. Ensure peach filling is cooled and somewhat jammy. Use full-fat cream cheese.
• Cinnamon Sugar Not Sticking Well: Egg rolls cooled too much before rolling in sugar. Roll them while they are still hot and slightly oily from the fryer.

Tips and Variations

• Cool Peach Filling: Crucial! Hot filling will melt the cheesecake mixture and can make wrappers soggy or hard to seal.
• Seal Wrappers Well: Use enough water to create a good seal all around.
• Oil Temperature is Key: Use a deep-fry thermometer for best results (350°F). Too low = oily; too high = burnt exterior, potentially cool interior.
• Work in Batches: Don’t overcrowd the fryer. This helps maintain oil temperature for crispy results.
• Fruit Variations: Try with diced apples (cooked similarly to peaches, perhaps with more cinnamon), mixed berries, or even cherry pie filling (thicker kind) instead of peaches.
• Chocolate Drizzle: Melt some white or milk chocolate and drizzle over the cinnamon-sugar coated rolls.
• Caramel Sauce: Serve with a side of warm caramel sauce for dipping.
• Baking/Air Frying Option (Lighter): For a less indulgent version, brush assembled egg rolls lightly with melted butter or oil spray. Bake at 400°F (200°C) for 12-15 minutes, flipping once, until golden OR air fry at ~375°F (190°C) for 8-10 minutes, flipping once. Then roll in cinnamon sugar. The texture will be different (less “fried” crisp, more baked crisp) but still delicious.

Serving and Pairing Suggestions

• Serve Warm: Absolutely essential for the best crispy exterior and warm, melty interior!
• Dessert Treat: A fantastic and fun dessert for parties, special occasions, or a sweet indulgence.
• A La Mode: A scoop of vanilla bean or peach ice cream alongside a warm peach cheesecake egg roll is heavenly.
• With Whipped Cream: A dollop of lightly sweetened whipped cream is also a classic addition.
• Coffee or Milk: Perfect pairings for this sweet treat.

Nutritional Information

(Note: Estimated, per egg roll. Highly variable based on wrapper size, oil absorption during frying, exact filling amount.)

• Calories: 280-400+ (Fried dessert)
• Fat: 15-25g+
• Saturated Fat: 6-10g+
• Cholesterol: 20-35mg+
• Sodium: 150-250mg+
• Total Carbohydrates: 30-40g+
• Dietary Fiber: 1-2g+
• Sugars: 15-25g+ (from sugar in fillings/coating, peaches)
• Protein: 4-7g+

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Recipe Summary and Q&A

Summary: These Peach Cheesecake Egg Rolls feature a two-part filling: a cooked peach mixture (diced peaches, butter, brown sugar, cinnamon, vanilla, optional cornstarch slurry) that is cooled, and a simple no-bake cheesecake mixture (softened cream cheese, powdered sugar, vanilla). About one tablespoon of each filling is placed in the center of an egg roll wrapper, which is then folded, rolled tightly like a burrito, and sealed with water. The assembled egg rolls are deep-fried in vegetable oil at 350°F until golden brown and crispy, then immediately drained and rolled in a cinnamon-sugar mixture. Served warm.

Q&A:

• Q: Can I use canned peaches instead of fresh?
  • A: Yes, you can use canned diced or sliced peaches (drained very well) for the peach filling. You might need to adjust the brown sugar slightly depending on how sweet the canned peaches are (especially if packed in syrup vs. juice).
• Q: Do I have to deep fry these? Are there lighter cooking options?
  • A: Deep frying provides the most authentic, crispy “chimichanga” or fried egg roll texture. However, for a lighter version, you can bake or air fry them. See the “Tips and Variations” section for suggestions – brush with melted butter or oil spray, then bake at 400°F or air fry at 375°F until golden and crisp, then roll in cinnamon sugar. The texture will be different but still very good.
• Q: How do I prevent the filling from oozing out while frying?
  • A: Don’t overfill the egg roll wrappers – about 1 tablespoon of each filling is usually sufficient. Seal the edges very well with water, ensuring all edges are moistened and pressed firmly. Fry seam-side down initially if possible, and handle gently with tongs in the hot oil.
• Q: Can I prepare these ahead of time?
  • A: These are significantly best served fresh and hot right after frying for maximum crispiness. You can make the peach filling and cheesecake filling ahead and store them refrigerated. Assemble and fry the egg rolls just before you plan to serve them. Reheating already fried ones usually results in a less crispy texture.