Cherry Cheesecake Egg Rolls: Prepare to have your dessert world turned upside down! Imagine the creamy, tangy delight of a classic cheesecake, perfectly paired with the sweet burst of cherry pie filling, all wrapped in a crispy, golden egg roll wrapper. Sounds too good to be true? Trust me, it’s not only real, but it’s incredibly easy to make and utterly irresistible.

While the exact origins of this delightful fusion dessert are a bit hazy, the concept draws inspiration from the ever-popular cheesecake and the inventive spirit of modern American cuisine. The egg roll wrapper, traditionally used in savory Asian dishes, provides a surprising and delightful textural contrast to the rich filling. This unexpected combination has quickly gained popularity, becoming a favorite at fairs, festivals, and even in home kitchens across the country.

What’s not to love? These Cherry Cheesecake Egg Rolls offer a symphony of flavors and textures. The creamy cheesecake filling melts in your mouth, followed by the sweet and slightly tart cherry pie filling. The crispy, flaky egg roll wrapper adds the perfect crunch, creating a truly satisfying experience. Plus, they’re incredibly convenient to make perfect for a quick dessert or a fun party snack. Get ready to impress your friends and family with this unique and delicious treat!

Ingredients:

For the Cherry Filling:

2 (21 ounce) cans cherry pie filling
1 tablespoon lemon juice
1/2 teaspoon almond extract (optional, but highly recommended!)

For the Cheesecake Filling:

8 ounces cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla extract
Pinch of salt

For the Egg Rolls:

1 package (about 20) egg roll wrappers
1 large egg, beaten (for egg wash)
Vegetable oil, for frying (about 3-4 cups)

Optional Garnishes:

Powdered sugar, for dusting
Whipped cream
Chocolate shavings
Extra cherry pie filling

Preparing the Cherry Filling:

In a medium saucepan, combine the cherry pie filling and lemon juice. The lemon juice brightens the cherry flavor and prevents it from being overly sweet.
If you’re using almond extract, add it to the saucepan as well. A little almond extract goes a long way, so don’t overdo it! It complements the cherry flavor beautifully.
Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir frequently to prevent sticking and burning.
Reduce the heat to low and continue to simmer for about 10-15 minutes, or until the cherry filling has thickened slightly. This step is crucial for preventing soggy egg rolls. We want a nice, concentrated cherry flavor.
Remove the saucepan from the heat and let the cherry filling cool completely. You can speed up the cooling process by transferring it to a bowl and placing it in the refrigerator. Make sure it’s completely cool before using it to fill the egg rolls. Warm filling will make the wrappers soggy and difficult to work with.

Preparing the Cheesecake Filling:

In a medium bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Make sure your cream cheese is truly softened; otherwise, you’ll end up with lumps in your filling.
Gradually add the granulated sugar to the cream cheese, beating until well combined. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Add the sour cream, vanilla extract, and a pinch of salt to the mixture. The sour cream adds a lovely tang to the cheesecake filling, while the vanilla extract enhances the overall flavor. The pinch of salt balances the sweetness.
Continue to beat until the cheesecake filling is smooth, creamy, and well combined. Be careful not to overbeat, as this can make the filling too thin.
Cover the bowl with plastic wrap and refrigerate the cheesecake filling for at least 30 minutes. This will help it firm up and make it easier to work with when filling the egg rolls. Chilling the filling is important for preventing it from oozing out during frying.

Assembling the Egg Rolls:

Set up your workstation. You’ll need a clean, flat surface, the egg roll wrappers, the cooled cherry filling, the chilled cheesecake filling, the beaten egg (egg wash), and a small bowl of water.
Place one egg roll wrapper on your work surface with one point facing you (like a diamond).
Spoon about 2 tablespoons of the cheesecake filling in the center of the wrapper. Don’t overfill, or the egg rolls will be difficult to seal and may burst during frying.
Top the cheesecake filling with about 2 tablespoons of the cooled cherry filling. Again, be careful not to overfill.
Fold the bottom corner of the wrapper over the filling, tucking it tightly.
Fold in the left and right corners of the wrapper towards the center, creating an envelope shape.
Brush the top corner of the wrapper with the beaten egg. This will act as a glue to seal the egg roll.
Roll the egg roll tightly from the bottom to the top, pressing firmly to seal the edge. Make sure there are no air pockets inside the egg roll.
Repeat steps 2-8 with the remaining egg roll wrappers, cheesecake filling, and cherry filling.
As you assemble the egg rolls, place them on a baking sheet lined with parchment paper to prevent them from sticking.

Frying the Egg Rolls:

Pour the vegetable oil into a deep fryer or a large, heavy-bottomed pot. You’ll need enough oil to completely submerge the egg rolls.
Heat the oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature. Maintaining the correct oil temperature is crucial for achieving crispy, golden-brown egg rolls. If the oil is too hot, the egg rolls will burn on the outside before the filling is heated through. If the oil is too cold, the egg rolls will absorb too much oil and become greasy.
Carefully place the egg rolls into the hot oil, a few at a time. Don’t overcrowd the fryer, as this will lower the oil temperature and result in soggy egg rolls.
Fry the egg rolls for about 2-3 minutes per side, or until they are golden brown and crispy. Turn them occasionally to ensure even cooking.
Remove the fried egg rolls from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
Repeat steps 3-5 with the remaining egg rolls.

Serving and Garnishing:

Let the fried egg rolls cool slightly before serving. They’re best enjoyed warm, but be careful not to burn yourself!
Dust the egg rolls with powdered sugar for a touch of sweetness and visual appeal.
Serve the egg rolls with a dollop of whipped cream, if desired.
For an extra touch of indulgence, sprinkle chocolate shavings over the egg rolls.
You can also serve the egg rolls with a small bowl of extra cherry pie filling for dipping.
Enjoy your delicious Cherry Cheesecake Egg Rolls! They’re perfect for parties, desserts, or any time you’re craving a sweet treat.

Conclusion:

And there you have it! These Cherry Cheesecake Egg Rolls are truly a must-try dessert experience. They’re the perfect blend of creamy, tangy, and crispy, offering a delightful textural contrast that will leave you wanting more. Seriously, the combination of the rich cheesecake filling with the sweet-tart cherry pie filling, all wrapped in a perfectly golden, crunchy egg roll wrapper, is simply irresistible. I know I’ve made them countless times, and they’re always a hit! But why are these little pockets of joy so special? It’s the ease of preparation combined with the impressive flavor profile. You don’t need to be a master baker to whip these up, and the results are guaranteed to impress your friends and family. They’re also incredibly versatile.

Serving Suggestions and Variations

Think of these Cherry Cheesecake Egg Rolls as a blank canvas for your culinary creativity! While they’re fantastic on their own, a few simple additions can elevate them to the next level. * Drizzle with Chocolate: A simple melted chocolate drizzle adds a touch of decadence and complements the cherry flavor beautifully. White chocolate or dark chocolate both work wonderfully. * Dust with Powdered Sugar: A light dusting of powdered sugar adds a touch of elegance and sweetness. * Serve with Whipped Cream: A dollop of freshly whipped cream provides a cool and creamy contrast to the warm, crispy egg rolls. * Add a Scoop of Ice Cream: For the ultimate indulgence, serve these with a scoop of vanilla bean or cherry ice cream. * Experiment with Fillings: While the cherry cheesecake combination is a classic, don’t be afraid to experiment with other fillings. Blueberry, strawberry, or even apple pie filling would be delicious alternatives. You could even try a Nutella and banana filling for a truly decadent treat. * Savory Twist: For a savory twist, consider a brie and apple filling or a spinach and artichoke filling. The possibilities are endless! * Dipping Sauces: Consider serving with a variety of dipping sauces. A simple cream cheese glaze, a raspberry sauce, or even a caramel sauce would be fantastic. I truly believe that these Cherry Cheesecake Egg Rolls are the perfect dessert for any occasion. They’re quick, easy, and incredibly delicious. They’re also a great way to use up leftover cherry pie filling or cream cheese. Plus, they’re just plain fun to make! So, what are you waiting for? Grab your ingredients and get cooking! I promise you won’t be disappointed. And when you do, please, please, please share your experience with me! I’d love to hear what you think of the recipe, what variations you tried, and how you served them. Did you make them for a party? Did you surprise your family with a special treat? I want to know it all! Don’t forget to snap a picture of your creations and tag me on social media! I can’t wait to see your delicious Cherry Cheesecake Egg Rolls. Happy cooking, and enjoy! I am sure you will love this recipe as much as I do.