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!