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If you have a love for all things pumpkin and cheesecake, you are going to fall head over heels for this Pumpkin Cheesecake Egg Rolls Recipe. Imagine creamy, spiced pumpkin cheesecake folded into crispy, golden egg rolls with a dusting of cinnamon sugar that melts in your mouth. It’s a delightful twist on classic dessert egg rolls and a crowd-pleaser any time of year. Whether you’re craving something cozy for fall or an unexpected treat to wow your guests, this recipe combines simple ingredients to create layers of texture and flavor that feel special but come together effortlessly.
Ingredients You’ll Need
This Pumpkin Cheesecake Egg Rolls Recipe calls for ingredients that are pantry-friendly and refreshing in their straightforwardness. Each component plays an important role – from the creamy richness of cream cheese to the warm spices and the crispy egg roll wrapper that delivers the perfect crunch.
- Cream cheese (12 ounces, softened): The base for that luscious, creamy pumpkin filling with a tangy bite.
- Eggs (2): Help bind the filling while adding a smooth texture.
- Sugar (1 cup for filling, 2 cups for coating): Sweetens the filling and provides a crunchy, caramelized topping when combined with cinnamon.
- Vanilla extract (1 teaspoon): Adds depth and enhances the pumpkin’s natural flavor.
- Cinnamon (2 teaspoons for filling, 2 tablespoons for coating): Brings that warm, spicy hug that pumpkin desserts are famous for.
- Canned pumpkin (1 cup): The star ingredient, packed with moisture and subtle earthiness.
- Egg roll wrappers (1 package, 15-20 count): Thin, crispy shells that provide a beautiful crunchy contrast to the soft filling.
- Butter (1 stick, melted): Used to seal the egg rolls and helps the cinnamon sugar mixture stick, adding golden color and richness.
How to Make Pumpkin Cheesecake Egg Rolls Recipe
Step 1: Prepare the Pumpkin Cheesecake Filling and Wrap
Start by blending the softened cream cheese, eggs, sugar, vanilla, canned pumpkin, and cinnamon in a mixer until the mixture becomes thick, smooth, and uniformly spiced. This filling is the heart of your egg rolls, so getting a creamy and well-mixed texture ensures every bite is a perfect balance of sweet and spiced. Lay your egg roll wrappers out one by one on parchment paper for easy handling. Spoon about two tablespoons of the filling onto the center of each wrapper, spreading it out gently but leaving about a quarter-inch border around the edges to make rolling seamless.
Step 2: Seal and Coat Your Egg Rolls
Next, melt your stick of butter and use a pastry brush to apply it to the edges of each wrapper before folding. This not only seals them shut but also gives the rolls a delicious buttery flavor. In a shallow dish, combine two cups of sugar with two tablespoons of cinnamon to create a crispy, sweet coating. Dip each rolled egg roll into the melted butter, then generously roll it through the cinnamon sugar mixture, coating every inch with that magical crust.
Step 3: Air Fry to Golden Perfection
Place the coated egg rolls in your air fryer basket, ensuring they aren’t overcrowded to get that crispy shell you’re aiming for. Cook them at 400 degrees Fahrenheit for six minutes, flipping them halfway through to brown evenly on all sides. When the egg rolls emerge golden and crisp, you’ll know you’ve hit the jackpot. If they need a touch more color, giving them one or two extra minutes won’t hurt! Repeat the process until you’ve cooked all your egg rolls, then get ready to enjoy these incredible treats.
How to Serve Pumpkin Cheesecake Egg Rolls Recipe
Garnishes
These Pumpkin Cheesecake Egg Rolls shine on their own, but finishing touches can elevate the presentation and add an extra layer of yum. Try a light dusting of powdered sugar or a drizzle of caramel sauce on top. A sprinkle of finely chopped pecans or a dollop of whipped cream on the side makes for an irresistible pairing.
Side Dishes
While these egg rolls are perfect as a standalone dessert, they also complement fall-themed gatherings beautifully. Serve alongside warm apple cider or a scoop of vanilla ice cream to balance the warm spices with cold creaminess. They also pair wonderfully with a hot cup of coffee or spiced tea for an afternoon indulgence.
Creative Ways to Present
Get playful by slicing the cooked egg rolls diagonally before plating; the beautiful swirls of filling inside will wow your guests. Arrange them in a basket lined with a festive napkin or on a rustic wooden board, surrounded by mini pumpkins and autumn leaves for that cozy harvest vibe. For parties, offer a little dipping bowl of cream cheese frosting or maple syrup to dip the egg rolls into—it’s a delightful way to enjoy a personalized bite every time.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (though that might be tough!), store them in an airtight container in the refrigerator for up to 3 days. Keep them in a single layer to preserve their crunch, and consider reheating them in the air fryer for a few minutes to bring back that crisp exterior.
Freezing
For a make-ahead option, freeze your assembled but uncooked egg rolls by placing them on a parchment-lined tray, flash freezing until solid, then transferring to a freezer bag. Frozen, they can last up to 2 months. When ready to enjoy, cook them straight from frozen in your air fryer, adding a couple of minutes to the cooking time to ensure they get perfectly crisp all the way through.
Reheating
The best way to reheat leftover Pumpkin Cheesecake Egg Rolls Recipe is in the air fryer or a conventional oven to keep them crunchy. Avoid microwaving if possible, because while quick, it tends to make the wrappers soggy. Heat at 350 degrees for about 3 to 5 minutes or until warmed through and crispy again.
FAQs
Can I bake these instead of air frying?
Absolutely! To bake, preheat your oven to 400 degrees Fahrenheit, place the egg rolls on a parchment-lined baking sheet, and bake for 12–15 minutes, turning halfway through to ensure even browning.
What if I don’t have canned pumpkin?
You can substitute with homemade pumpkin puree or even sweet potato puree. Just make sure the consistency is smooth and not watery, so your filling isn’t too runny.
Can I use a different spice mix?
Definitely! Feel free to experiment with pumpkin pie spice, nutmeg, or even a touch of ginger to tweak the flavor to your liking. The cinnamon sugar coating is flexible too, so you can adjust sweetness and spice levels.
Are these egg rolls gluten-free?
Traditional egg roll wrappers contain wheat, so not gluten-free. However, there are gluten-free wrappers available in some specialty stores or online if you want to enjoy this recipe gluten-free.
Can I make mini versions?
Yes! Use smaller wrappers or cut regular ones in half for bite-sized treats that are perfect for parties or snacking. Just adjust the filling amount and cooking time accordingly.
Final Thoughts
This Pumpkin Cheesecake Egg Rolls Recipe is a shining example of how simple ingredients and a little creativity can come together to make an unforgettable dessert. It’s fun to make, absolutely delicious, and brings a warm, inviting flavor to your table. Whether you’re making them for the holidays, a special occasion, or just because, these pumpkin cheesecake egg rolls are sure to become a new favorite. Give this recipe a try, and prepare for compliments galore!
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Print
Pumpkin Cheesecake Egg Rolls Recipe
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Total Time: 26 minutes
- Yield: 20 egg rolls
- Category: Dessert
- Method: Air Frying
- Cuisine: American
Description
Delightful Pumpkin Cheesecake Egg Rolls combine the creamy richness of pumpkin cheesecake filling with crispy, golden egg roll wrappers, air fried to perfection and dusted with cinnamon sugar for a sweet, crunchy treat that’s perfect for fall or any festive occasion.
Ingredients
Pumpkin Cheesecake Filling
- 12 ounces cream cheese – softened
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 cup canned pumpkin
Egg Rolls and Coating
- 1 package egg roll wrappers (15 – 20 count)
- 1 stick butter (8 tablespoons) – melted
- 2 cups sugar
- 2 tablespoons cinnamon
Instructions
- Prepare the filling: In the mixing bowl of a stand mixer, blend the softened cream cheese, eggs, sugar, vanilla extract, pumpkin, and cinnamon until the mixture is thick, smooth, and well blended.
- Assemble the egg rolls: Open the egg roll wrappers and lay them out on parchment paper. Place about 2 tablespoons of the pumpkin cheesecake filling in the center of each wrapper, spreading it evenly but keeping the filling about 1/4 inch from the edges to allow sealing.
- Seal the egg rolls: Melt the stick of butter in the microwave. Using a pastry brush, brush the edges of each egg roll wrapper with melted butter to help seal them when rolled.
- Coat the egg rolls: In a wide, flat dish, mix 2 cups of sugar with 2 tablespoons of cinnamon. Dip each rolled egg roll first in melted butter, then roll it in the cinnamon sugar mixture, ensuring even coating.
- Air fry the egg rolls: Place the coated egg rolls in the air fryer basket without overcrowding. Air fry at 400°F (204°C) for 6 minutes, turning them halfway through cooking (approximately at 3 minutes), until they are golden brown. If needed, cook an additional 2 minutes for desired crispiness.
- Repeat and serve: Remove the cooked egg rolls and continue the process until all are prepared. Serve warm and enjoy the delicious pumpkin cheesecake egg rolls.
Notes
- Ensure the filling stays 1/4 inch from the edges to prevent leakage during air frying.
- Do not overcrowd the air fryer basket to ensure even cooking and crispiness.
- Keep an eye on the egg rolls during the last minutes of cooking to avoid burning.
- For extra flavor, you may add a pinch of nutmeg to the pumpkin cheesecake filling.
- Store leftover egg rolls in an airtight container and reheat in an air fryer for best results.
