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These Peach Cheesecake Cobbler Rolls bring together a golden crispy shell with silky cheesecake and warm cinnamon-spiced peaches all in one bite. They have been a favorite when I want a comforting dessert that feels handmade but comes together surprisingly quickly.
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
Step-by-Step 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 350 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.
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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. Reheat in a toaster oven or air fryer at low heat to retain crispness. You can also freeze the un-fried, assembled rolls on a baking sheet and transfer to a freezer bag for up to three months. Fry directly from frozen by adding a minute or two to the cooking time.
Ingredient Substitutions
If fresh peaches are not available, canned peaches drained well work fine but reduce additional sugar since canned peaches are often sweeter. You can swap powdered sugar for granulated sugar in the cheesecake filling but beat a little longer to ensure smoothness. For the wrappers, spring roll or wonton wrappers are good alternatives though the size and texture may vary slightly.
Serving Suggestions
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Serve these rolls warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. A drizzle of honey or caramel sauce pairs wonderfully too. They make an excellent snack for gatherings or a sweet brunch treat with coffee or tea.
Frequently Asked Questions
- → What type of peaches works best for the filling?
Fresh peaches provide the best natural sweetness and texture, but canned peaches can be used if fresh are out of season.
- → Can I bake these rolls instead of frying?
While frying gives a crisp, golden crust, baking at a high temperature can be a lighter alternative, though texture will differ slightly.
- → How to prevent the rolls from bursting during frying?
Avoid overfilling the wrappers and ensure they are sealed tightly to keep the filling secure while frying.
- → What oil is recommended for frying?
Vegetable oil is ideal for frying these rolls because it has a neutral flavor and high smoke point.
- → How do you achieve the cinnamon sugar coating?
After frying, immediately roll the hot rolls in a mixture of sugar and cinnamon to ensure the coating sticks evenly.
- → Can the cheesecake filling be prepared in advance?
Yes, the cheesecake filling can be whipped ahead of time and refrigerated until ready to assemble.