
Golden Peach Cheesecake Rolls bring together crisp golden wrappers and a silky cheesecake center with cinnamon-spiced peaches for the ultimate treat. Each roll has a creamy filling that melts into sweet tender peaches all wrapped and fried until shatteringly crisp. The finishing touch is a coating of cinnamon sugar that adds an irresistible sweet crunch. Every bite reminds me of late summer kitchen days when fresh peaches are in abundance and dessert becomes a family affair.
I discovered this recipe during peach season last summer and now make it whenever peaches are ripe. The smell fills the kitchen with cozy warmth and everyone loves the crispy gooey filling.
Ingredients
- Two cups of ripe peeled diced peaches: choose firm but sweet peaches for the best texture and vibrant flavor
- One tablespoon butter: helps soften the peaches and adds richness
- One tablespoon brown sugar: enhances the natural peach sweetness and caramel notes
- One teaspoon cinnamon: brings warmth and depth
- One teaspoon vanilla extract: amplifies the overall flavor use pure vanilla if possible
- One tablespoon cornstarch mixed with water: optional thickener to keep the filling from running
- Eight ounces softened cream cheese: provides that creamy tangy cheesecake base use full fat for best results
- Half a cup powdered sugar: to sweeten the cream cheese without graininess
- One teaspoon vanilla extract for the cheesecake filling: adds smooth vanilla notes
- Ten egg roll wrappers: thin and crispy when fried easy to work with for wrapping
- Vegetable oil for frying: use a neutral oil with a high smoke point for crispiness without overpowering flavor
- Quarter cup cinnamon sugar mix: made from three tablespoons sugar and one tablespoon cinnamon for the final sticky sweet coating on the rolls
Instructions
- Sauté the Peach Filling:
- Melt butter in a skillet over medium heat. Add peaches brown sugar cinnamon and vanilla extract. Cook for five to seven minutes until peaches soften and the mixture is fragrant and syrupy.
- Thicken the Peach Mixture if Desired:
- If you want a thicker filling stir cornstarch with water until smooth and add it to the peach mixture. Cook for another one to two minutes while stirring until it thickens. Remove from heat and let cool completely.
- Prepare the Cheesecake Filling:
- In a bowl beat the cream cheese powdered sugar and vanilla extract until the mixture is smooth creamy and free of lumps.
- Assemble the Rolls:
- Place an egg roll wrapper on a flat surface oriented like a diamond. Spoon about one tablespoon of cheesecake filling and one tablespoon of peach filling into the center. Fold the bottom corner over the filling then fold in the sides tightly and roll upwards to enclose everything. Seal the top with a little water to prevent opening during frying.
- Fry Until Golden and Crispy:
- Heat vegetable oil to three hundred fifty degrees Fahrenheit. Fry the rolls for two to three minutes turning occasionally until they are golden brown and crispy on all sides.
- Coat with Cinnamon Sugar:
- Remove the fried rolls with a slotted spoon and immediately roll them in the cinnamon sugar mixture so the coating sticks evenly while the rolls are still warm.

I especially love the moment I bite into the warm roll and the sweet peach and creamy cheesecake filling meld together. It always reminds me of lazy weekend mornings with family gathered around the kitchen.
Storage Tips
Store any leftover fried rolls in an airtight container at room temperature for up to two days. To maintain their crisp outer shell reheat them in a toaster oven or air fryer on low heat. You can also freeze assembled un-fried rolls on a baking sheet then move to a freezer bag once solid. When ready to cook fry straight from the freezer adding another minute or two to the frying time.
Ingredient Substitutions
Fresh peaches give the brightest flavor but you can use well-drained canned peaches when they are out of season. If using canned peaches lower the added sugar since they are usually sweeter. If you are out of powdered sugar use granulated sugar for the cheesecake but beat thoroughly to eliminate any graininess. Spring roll or wonton wrappers work if egg roll wrappers are not available though the texture may be slightly different.
Serving Suggestions
These rolls are best enjoyed warm right after frying. For an elevated dessert serve alongside vanilla ice cream or with a dollop of fresh whipped cream. A drizzle of honey or caramel sauce takes them over the top. As a snack or brunch treat these always disappear quickly with a cup of coffee or tea.

Golden Peach Cheesecake Rolls instantly became a hit in my home with even the pickiest eaters asking for seconds. Friends have made these for bake sales and family reunions and shared that everyone wanted the recipe. Making a double batch is always wise because they tend to vanish the moment they leave the kitchen.
Common Questions About the Recipe
- → What type of peaches work best?
Fresh, ripe peaches offer the best flavor and texture, but well-drained canned peaches may be used if needed.
- → Can these rolls be baked instead of fried?
Yes, you can bake them at a high temperature for a lighter option, though the texture will be less crisp.
- → How do I keep the rolls from bursting during frying?
Seal the wrappers tightly and avoid overfilling to prevent bursting and leaking as they fry.
- → What oil is recommended for frying?
Use a neutral oil such as vegetable oil for its high smoke point and subtle taste that won't overpower flavors.
- → How is the cinnamon sugar coating achieved?
Immediately after frying, roll the warm rolls in a cinnamon sugar mix so the coating sticks evenly.
- → Can the cheesecake filling be made ahead?
Yes, the filling can be prepared and refrigerated ahead of assembly to save time and ensure smooth texture.