Apple Pie Cheesecake Egg Rolls

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 about 2 medium size granny smith apples, this doesn’t need to be pretty. Then add 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.  

Cheesecake Filling

While the apples are cooling let’s make the cheese cake 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 cheese cake 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 cheese cake 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 cheese cake 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 cheese cake rolls. 

These are best eaten cooled to room temperature of even chilled, otherwise the cheese cake tends to drip. Once cooled dip in the reserved apple syrup and enjoy! 

Print Recipe
Apple Pie Egg Rolls
Creamy apple pie cheesecake in a crispy fried wrapper for fun dessert portability!
Prep Time 1 1/2 hours
Cook Time 15 minutes
Servings
rolls
Ingredients
Apple Filling
Cheesecake Filling
Wrappers
Prep Time 1 1/2 hours
Cook Time 15 minutes
Servings
rolls
Ingredients
Apple Filling
Cheesecake Filling
Wrappers
Instructions
  1. To make the apple filling peel and dice the apples into small pieces. Combine apple with sugar and cinnamon in medium sauce pan and cook over medium heat until apples soften and syrup thickens, about 30 minutes. Set aside to cool.
  2. For the cheesecake filling in a small bowl mix together cream cheese with powdered sugar and vanilla until smooth.
  3. To roll the chimichangas place an egg roll wrapper on work surface so that the corners face up and down and left to right like a diamond. Spoon 2-3 tablespoons of cheesecake filling in a straight line just below the center of the wrapper. Top with a few tablespoons of apple filling.
  4. Fold up the bottom corner over the filling then both side corners and roll up until just the top corner is left. Using your finger dipped in water wet the edge of the top corner like the sticky edge of an envelope then fold over sealing the chimichanga.
  5. Once all your chimichangas are ready add your vegetable oil to a medium heavy bottom sauce pan until you have about two inches of oil in pan and heat to about 370 degrees. If you don't have a deep frying thermometer heat until oil starts to look like it shimmers then tear a piece of wonton wrapper from an extra and drop in oil to see if its ready to fry.
  6. Fry 2-3 at a time until golden brown on the bottom then turn and fry the other side. Remove with strainer or slotted spoon and drain excess oil on paper towels.
  7. Mix cinnamon and sugar together and sprinkle over top. Serve warm dipped in leftover syrup from apple filling.
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