Peach Cheesecake Rolls

Crunchy Peach Cheesecake Egg Rolls blend the goodness of peach cobbler with smooth cheesecake, all wrapped in a crispy shell. You'll love the mix of textures—crunchy outside with a creamy, fruity inside. These tasty treats combine juicy peaches, warm cinnamon, and velvety cheesecake filling for a crowd-pleasing dessert.

INGREDIENTS

• Egg roll wrappers: 12, creating that crunchy outer layer
• Fresh peaches, peeled and diced: 2 cups, canned ones work too (just drain them first)
• Cream cheese, softened: 8 oz, giving that rich cheesecake taste
• Granulated sugar: 1/4 cup (for peach mixture), making the peaches just sweet enough
• Cornstarch: 1 tablespoon, helps make the peach filling thicker
• Ground cinnamon: 1 teaspoon (for peach mixture), adds that warm flavor
• Lemon juice: 1 tablespoon, cuts through the sweetness
• Granulated sugar: 1/4 cup (for cheesecake mixture), sweetens up the cheese part
• Vanilla extract: 1 teaspoon, makes everything taste better
• Egg, beaten: 1, works like glue for the wrappers
• Vegetable or canola oil: enough for frying your rolls
• Granulated sugar: 1/2 cup (for cinnamon sugar coating), makes them sparkle
• Ground cinnamon: 1 teaspoon (for cinnamon sugar coating), adds spice to the outside
• Powdered sugar: 1/2 cup (for glaze), the base of your sweet drizzle
• Milk: 2-3 tablespoons, thins out your glaze nicely
• Vanilla extract: 1 teaspoon (for glaze), rounds out the drizzle flavor

INSTRUCTIONS

Step 1:

Mix peaches, 1/4 cup sugar, cornstarch, cinnamon, and lemon juice in a pot. Cook on medium heat, stirring now and then until everything gets thick. Let it cool down.

Step 2:

Mix the soft cream cheese with 1/4 cup sugar in another bowl until it's nice and smooth. Add the vanilla and stir it in.

Step 3:

Lay out an egg roll wrapper flat and put some cheesecake mix and peach filling right in the middle.

Step 4:

Take the bottom corner and fold it over your filling, then tuck in the sides and roll it all up tight. Use a bit of beaten egg to stick the edge down.

Step 5:

Get your oil hot in a deep pan (about 350°F or 175°C) and fry your rolls for 2-3 minutes each side until they look golden brown. Put them on paper towels to soak up extra oil.

Step 6:

While they're still warm, roll them in a mix of 1/2 cup sugar and 1 teaspoon cinnamon if you want them extra sweet.

Step 7:

For the glaze, mix powdered sugar, milk, and vanilla until smooth. You can drizzle it on top or serve it on the side for dipping.

Serving and Storage Tips

• They taste amazing warm but will stay good in a sealed container on your counter for a couple days.
• If they get soft, pop them in the oven at 350°F (175°C) for 5-7 minutes to make them crunchy again.

Helpful Notes

• Try switching peaches for apples or berries if you want something different.
• Make sure you seal the edges really well with egg so the filling doesn't leak when frying.

Tips from Well-Known Chefs

• Chef Emeril Lagasse says adding a tiny bit of nutmeg to the peaches makes them taste even better.
• Chef Giada De Laurentiis thinks you should splurge on good vanilla extract for both the cheesecake part and the glaze.

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Conclusion

Peach Cheesecake Rolls merge two dessert icons in one crispy bite. Stuffed with a peach cobbler mix—cooked peaches with sugar, cinnamon, and lemon—and a rich cheesecake filling, these rolls fry to golden perfection before an optional cinnamon sugar coating. Pair them with homemade vanilla glaze for a dipping experience that’s irresistible. Perfect for get-togethers or when you just want something sweet!