Cherry Cheesecake Egg Rolls

cherry cheese cake egg rolls I

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So many of you loved my Apple Pie Egg rolls…  and some suggested using Cherry Pie filling.  I’ve only ever really had cherry pie filling on cheese cake, and then I thought.. HEYYYY!!!!  Why not??

I do a recipe for little individual cheesecakes (coming soon) and thought it was be delicious in an egg roll!  And these babies were born!  YUMMMM!

They remind me of the OLD McDonalds pies we used to get as kids.. if a cherry pie from McDonalds married a cheesecake and had a baby it would have these.  I’m telling you, trying these out at home while I was alone was NOT a good idea.

Note:  These are intended to be served warm and fresh.  

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Cherry Cheesecake Egg Rolls

Rating: 51

Cherry Cheesecake Egg Rolls

Ingredients

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  • 4 oz cream cheese, softened
  • 1 teaspoon lemon rind
  • 3 tablespoons sugar
  • 1/2 teaspoon lemon juice
  • 1 can cherry pie filling
  • 8 egg roll wrappers (mine were 6"x6")
  • oil for frying

Instructions

  1. In a bowl, combine softened cream cheese, lemon rind, sugar and lemon juice until well mixed. Spoon into a Ziploc baggie. Cut off the corner of the bag.
  2. Lay out your egg roll wrappers with one of the corners pointing towards you and pipe a line of cheese mixture across the wrapper. Add approx. 10 cherries on top of the cheese mixture.
  3. Using water, wet the edges of the wrapper and roll up tightly ensuring the edges are sealed well. Let the rolls sit about 3-4 minutes allowing the water to dry and create a good seal.
  4. Preheat oil to about 350 degrees and fry in small batches until brown and crispy (about 5-6 minutes). Serve warm.
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Comments

  1. says

    THESE CHERRY EGG ROLLS SURE LOOK DELICIOUS, AND YUMMY! SURE CAN’T WAIT TO TRY THEM. I WOULD REALLY LIKE TO KNOW IF IT’S POSSIBLE TO BAKE EM’, INSTEAD OF FRYING?

    THANKS, LOOK FORWARD TO HEARING FROM YOU!

      • Anita says

        Fold into the shape of a wonton (the triangles) and bake at 400 degrees for 16 minutes, flip them all and bake for 2 more minutes. It’s also important to brush them with cooking oil prior to baking. Good luck!

  2. Marsha Goggin says

    Think the Lemon Juice and rind could be left out? Lemon triggers my migraines. Would I need to add some water or some other liquid in place of the lemon juice? These sound delicious and sure to be a hit for the Holidays ahead.

    • says

      It sure can, it was just there to add a little extra flavor. You can leave it out or replace with almond extract or vanilla. (If using almond, you will need a much smaller amount as it tends to be stronger in flavor).

      • Myra Hendricks says

        Just wanted to say so glad you asked that ?, as I was just hoping you did not have to use it. And Holly Ty for responding so quickly to the post. have not been here much but have looked around a lot when do come here seems like a very Awesome place. and love your recipes when my friend shares them TY.

  3. Marianne D. says

    I saw this and though of pumpkin pie cheesecake in an egg roll. It would be great to make a few varieties and have them fried up as needed for a buffet or group.

    • Myra Hendricks says

      I think that sounds really good, def. going to try that, made pumpkin cheese cake bread last yr. was a hit and very good.
      I believe this will be too. TY for the idea. Not very good myself coming up with ideas of things to bake or make, But sure love trying the ones other People share. So TY all for sharing so many ideas ;)

  4. Terra says

    Can I make these using rice paper like in spring rolls instead of egg roll paper?
    If I can then I can make them gluten free.

  5. unklemikey says

    These sound fun to make and look delicious. I would like to try a rhubarb cheesecake variety myself. I like the idea of making several varieties and bring to a holiday potluck. Would a fondue pot work? Would it stay hot enough to cook completely? And most importantly where can one find rhubarb in December?

  6. Jennifer Dirling says

    I make my own chicken eggrolls and never once thought about changing the ingredients. When I saw this recipe I thought “why didn’t I ever think of this”. I cannot wait to make these. Now I have several ideas for fillings! Thank you

  7. Frank says

    When I made them, they came apart at the seam. I put less filling in them and let them sit longer after sealing them but it didn’t help. Any suggestions?

    • says

      What is the texture of the wrappers you have? I have found two types. The ones that are more papery don’t seem to work as well for me personally (and they can sometimes crack too). The egg roll wrappers I use tend to be a bit stretchy, more like what you would imagine a pasta dough to be like.

      It can depend on the brand/type of wrapper you are using. Are you sealing the edge with a little bit of water? If that doesn’t work, you could also try making a tiny bit of paste out of 1T water 2 T flour to keep the edge sealed. (Although I’ve only ever used water with mine)

      I hope that helps!

  8. Thelma says

    You should be able to freeze and then fry right from the freezer. We make eggrolls like this. They actually fry better when they are frozen. Thanks for the idea. I am going to have to try these.

    • says

      I personally haven’t baked them but I do know that egg rolls can be baked. If you do try it, I would brush liberally with oil and bake at about 425 degrees for 10-15 minutes. Please let us know how it works out for you!

    • says

      I have a kitchen scale that I use.. generally a block of cream cheese is 8oz. If you cut it in half, that would give you your 4oz. :)

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