Apple Pie Cheesecake Egg Rolls
What is an apple pie cheesecake egg roll? Basically, it’s a deep-fried slice of apple pie deliciousness combined with creamy cheesecake dipped in caramel sauce! Sounds amazing doesn’t it, and it’s easier than you’d think.
Apple Pie Filling
We’re going to start by making the apple filling. Peal and dice two medium size granny smith apples, this doesn’t need to be pretty. Then add them to a sauce pan with the sugar and apple pie spice. You can use cinnamon instead of the apple pie spice if that’s what you have. Don’t add any water, the apples and sugar will release plenty of juice once they get going.
Turn the heat to medium and stir every once in a while until the apples are soft and the liquid turns a deep amber color and thickens a bit. This took about 30 minutes for me, just stir every few minutes so the bottom doesn’t burn. Once cooked remove from heat and let cool to room temperature.
While the apples are cooling let’s make the cheesecake filling. Just mix the softened cream cheese with the powdered sugar and vanilla in a bowl with a spoon until smooth. I used 3/4 cup of powdered sugar but you can use more or less depending on how sweet you like it.
When you’re ready to roll gather everything together including the egg roll wrappers and a small bowl of water to seal the ends of the wrappers.
Assemble egg rolls
Start by placing one wrapper on your work surface turned like a diamond shape with the corners pointing up and down. Place 2-3 tablespoons of cheesecake filling just below the middle of the wrapper making sure not to spread to close to the edges. Top with about one tablespoon of the apple filling letting any extra juice drain back in the pot first. Save any extra syrupy juice to dip the cheesecake rolls in later.
Fold up the bottom corner over the filling then fold in both sides.
Roll up until just the top corner is left and using your finger dipped in the water wet the edge of the top corner before folding over and sealing just like an envelope.
Fry egg rolls
Once you’ve made all your cheesecake rolls, heat your oil in a heavy bottom sauce pan with about two inches of oil to 365 degrees. While that’s heating up set aside a large plate lined with paper towels and your bowl of sugar mixed with apple pie spice and a spoon.
When the oil has reached temperature carefully lower the cheesecake rolls using long heat resistant tongs into the oil one or two at a time. Let cook about five seconds or until golden brown then turn with tongs and let brown on the other side. Gently remove from the oil letting any excess drip off and place on paper towels and sprinkle with sugar. Repeat with the remaining cheesecake rolls.
These are best eaten cooled to room temperature of even chilled, otherwise the cheesecake tends to drip. Once cooled dip in the reserved apple syrup and enjoy!