Golden Peach Cheesecake Rolls (Print Version)

Cream cheese and spiced peaches wrapped and fried golden, then coated in cinnamon sugar for a sweet, crunchy delight.

# What You'll Need:

→ Peach Filling

01 - 2 cups ripe peeled diced peaches
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon light brown sugar
04 - 1 teaspoon ground cinnamon
05 - 1 teaspoon pure vanilla extract
06 - 1 tablespoon cornstarch mixed with 1 tablespoon cold water (optional, as thickener)

→ Cheesecake Filling

07 - 8 ounces full fat cream cheese, softened
08 - 1/2 cup powdered sugar
09 - 1 teaspoon pure vanilla extract

→ Assembly

10 - 10 egg roll wrappers
11 - Vegetable oil, for frying (enough to fill pot with 2 inches oil)

→ Cinnamon Sugar Coating

12 - 3 tablespoons granulated sugar
13 - 1 tablespoon ground cinnamon

# Steps to Follow:

01 - Melt butter in a large skillet over medium heat. Add diced peaches, brown sugar, cinnamon, and vanilla extract. Sauté for 5 to 7 minutes, stirring occasionally, until peaches are softened and mixture is fragrant and syrupy.
02 - If a thicker filling is desired, mix cornstarch with cold water until smooth. Stir into peach mixture and cook for 1 to 2 minutes, stirring regularly until thickened. Remove from heat and allow the filling to cool fully.
03 - In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until completely smooth and creamy with no lumps.
04 - Lay one egg roll wrapper on a clean surface in a diamond orientation. Spoon about 1 tablespoon of cheesecake filling and 1 tablespoon of peach filling into the center. Fold the bottom point over the filling, then fold in the sides tightly and roll up to enclose the filling. Brush the top point with a little water to seal the roll closed.
05 - Fill a deep saucepan with 2 inches of vegetable oil and heat to 350°F. Fry rolls in batches for 2 to 3 minutes per batch, turning often, until golden brown and crisp. Use a slotted spoon to remove and drain briefly on a paper-towel-lined tray.
06 - While still warm, roll each fried roll in a mixture of granulated sugar and cinnamon until fully coated for a sweet, crunchy finish.

# Additional Notes:

01 - Ensure the peach filling is completely cooled before assembly to prevent soggy wrappers.
02 - Assembled, un-fried rolls can be frozen on a baking sheet and stored in a freezer bag for up to 3 months. Fry from frozen, adding 1 to 2 minutes to the cook time.
03 - For best texture, avoid overfilling the rolls and maintain oil temperature at 350°F to ensure a crisp, golden crust.
04 - Canned peaches can replace fresh when not in season, but reduce added sugar accordingly.

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