Cheesecake Spring Rolls with Caramel Drizzle

Description

Indulge in the unique combination of creamy cheesecake and crispy wrappers with the Cheesecake Spring Rolls with Caramel Drizzle. This recipe transforms traditional cheesecake into a finger-friendly delight perfect for parties or family gatherings. You’ll learn how to mix a rich cheesecake filling, wrap it in spring roll wrappers, and fry it to golden perfection, all complemented by a homemade, velvety caramel sauce.

Ingredients

For the spring rolls:

• 8 large spring roll wrappers
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup mini chocolate chips (optional)
• 1/2 cup cinnamon sugar for coating
• Oil for frying (vegetable oil or canola oil)

For the caramel drizzle:

• 1/2 cup brown sugar
• 1/4 cup heavy cream
• 2 tbsp butter
• 1 tsp vanilla extract

Step-by-step Directions

1. Prepare the Cheesecake Filling

In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and sour cream. Mix until the mixture is smooth and creamy. Fold in mini chocolate chips if desired.

2. Assemble the Spring Rolls

Lay a spring roll wrapper on a clean surface oriented like a diamond. Place about 2-3 tablespoons of the cheesecake filling in the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a bit of water. Repeat for all wrappers.

3. Fry the Spring Rolls

Heat oil in a deep pan to 350F (175C). Fry the spring rolls in batches, without overcrowding, for 2-3 minutes or until golden and crispy. Transfer to a paper towel-lined plate to drain.

4. Coat the Spring Rolls

While hot, roll the spring rolls in cinnamon sugar to coat evenly.

5. Prepare the Caramel Drizzle

In a small saucepan, mix brown sugar, heavy cream, and butter. Cook over medium heat, stirring until the sugar dissolves and the sauce thickens, about 3-5 minutes. Stir in the vanilla extract.

Servings & Preparation Time

This recipe serves approximately 8 people. The preparation time is about 20 minutes, with a cooking time of 10 minutes.

Tips for Storage & Reheating

• Storage: Store leftover spring rolls in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in an oven or air fryer at 350F (175C) for 3-5 minutes until heated through and crispy.
• Caramel Sauce: Store the caramel sauce separately in the refrigerator and warm slightly before serving if it becomes too thick.

Conclusion

The Cheesecake Spring Rolls with Caramel Drizzle are a creative and delicious twist on conventional desserts. Combining the creamy texture of cheesecake with the crispy exterior of spring rolls, and topped with a rich caramel sauce, this dessert is sure to be a crowd-pleaser. Whether served at a festive occasion or as a special treat, these cheesecake spring rolls provide a delightful dessert experience that captivates the palate.

Cheesecake Spring Rolls with Caramel Drizzle

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• Author: Dulcia
• Total Time: 30 minutes
• Yield: 8 servings 1x

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Description

Indulge in the unique combination of creamy cheesecake and crispy wrappers with the Cheesecake Spring Rolls with Caramel Drizzle. This recipe transforms traditional cheesecake into a finger-friendly delight perfect for parties or family gatherings. You’ll learn how to mix a rich cheesecake filling, wrap it in spring roll wrappers, and fry it to golden perfection, all complemented by a homemade, velvety caramel sauce.

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Ingredients

Scale 1x2x3x

• 8 large spring roll wrappers
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup mini chocolate chips (optional)
• 1/2 cup cinnamon sugar for coating
• Oil for frying (vegetable oil or canola oil)
• 1/2 cup brown sugar
• 1/4 cup heavy cream
• 2 tbsp butter
• 1 tsp vanilla extract

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Instructions

1. Prepare the Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and sour cream. Mix until smooth and creamy. Fold in mini chocolate chips if desired.
2. Assemble the Spring Rolls: Lay a spring roll wrapper on a clean surface oriented like a diamond. Place about 2-3 tablespoons of the cheesecake filling in the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a bit of water. Repeat for all wrappers.
3. Fry the Spring Rolls: Heat oil in a deep pan to 350F (175C). Fry the spring rolls in batches, without overcrowding, for 2-3 minutes or until golden and crispy. Transfer to a paper towel-lined plate to drain.
4. Coat the Spring Rolls: While hot, roll the spring rolls in cinnamon sugar to coat evenly.
5. Prepare the Caramel Drizzle: In a small saucepan, mix brown sugar, heavy cream, and butter. Cook over medium heat, stirring until the sugar dissolves and the sauce thickens, about 3-5 minutes. Stir in the vanilla extract.

• Prep Time: 20 minutes
• Cook Time: 10 minutes