Cheesecake Egg Rolls with Caramel Sauce
Cheesecake Egg Rolls with Caramel Sauce are a fun and delicious twist on traditional cheesecake. They are crispy on the outside, creamy on the inside, and perfectly sweet with a drizzle of rich caramel sauce. This dessert is perfect for parties, family gatherings, or a special treat at home.
Why Make This Recipe
You should make this recipe because it combines two beloved treats: cheesecake and egg rolls. It’s a unique dessert that brings smiles to everyone’s faces. Plus, it’s easy to prepare and cooks quickly, making it a great choice for those who want a tasty dessert without spending a lot of time in the kitchen.
How to Make Cheesecake Egg Rolls
Ingredients:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup crushed graham crackers
- 12 egg roll wrappers
- Vegetable oil, for frying
- 1 cup granulated sugar (for caramel sauce)
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1/2 teaspoon salt
Directions:
- In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Fold in the crushed graham crackers gently to combine.
- Lay one egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape).
- Place about 2 tablespoons of the cream cheese mixture near the corner closest to you.
- Fold the corner over the filling, then fold in the sides and roll tightly, sealing the edges with a little water.
- Repeat with the remaining wrappers and filling.
- Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
- Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side.
- Remove with a slotted spoon and drain on paper towels.
- For the caramel sauce, heat sugar in a medium saucepan over medium heat, stirring constantly until it melts into a smooth amber liquid.
- Add butter carefully (mixture will bubble), stirring until melted and combined.
- Slowly pour in heavy cream while stirring continuously until smooth.
- Remove from heat and stir in salt.
- Serve the cheesecake egg rolls warm with the caramel sauce for dipping.
How to Serve Cheesecake Egg Rolls
Serve Cheesecake Egg Rolls warm, with the caramel sauce in a small bowl on the side for dipping. You can also sprinkle some extra crushed graham crackers on top for added texture and flavor.
How to Store Cheesecake Egg Rolls
If you have any leftovers, store the egg rolls in an airtight container in the refrigerator for up to three days. For best results, reheat them in an oven to keep them crispy. The caramel sauce can be stored in the fridge as well; just warm it up before serving.
Tips to Make Cheesecake Egg Rolls
- Make sure the cream cheese is softened before mixing to get a smooth filling.
- Don’t overfill the egg rolls; 2 tablespoons should be just right.
- Fry in small batches to ensure even cooking and perfect crispiness.
Variation
For a different flavor, try adding chocolate chips or fruit preserves to the cream cheese mixture. You can also use different toppings, like chocolate sauce or whipped cream, instead of caramel.
FAQs
1. Can I bake these instead of frying them?
Yes, you can bake the cheesecake egg rolls! Brush them with a little oil and bake at 400°F (200°C) for about 15-20 minutes or until golden brown.
2. How do I know when the caramel sauce is ready?
The caramel sauce is ready when it has melted into a smooth amber liquid and is bubbling. Be careful not to burn it, and always stir constantly.
3. Can I freeze cheesecake egg rolls?
Yes, you can freeze them. Just make sure they are fully cooled, then place them in a freezer bag. When ready to eat, bake or fry them from frozen, adding a few extra minutes to the cooking time.