Deep-Fried Cheesecake Spring Roll Wrapper

Deep-Fried Cheesecake Spring Roll Wrapper

  • Prep Time: 30 mins
  • Total Time: 35 mins
  • Servings: 30
  • About This Recipe

    “Pulled off the internet for a discussion board request for tortilla wrapped cheesecake. Never tried this one, but I don’t see any reason that the spring roll wrapper can’t be replaced with a tortilla with some adjustments to the size of the cake slices.”


  • 1prepared cheesecake( homemade or store bought)
  • 30egg roll wraps( available in Asian and large supermarkets, I don’t see why tortilla’s wouldn’t work here)
  • 1egg wash( whisk 1 egg with 1 cup of milk)
  • vegetable oil, as needed
  • cinnamon sugar, as needed
  • Directions

  • Cut already-baked cheesecake into uniform pieces approximately 1-by-3 inches in size.
  • One large cheesecake will produce about 30 slices for deep frying.
  • Lightly moisten each spring roll wrapper with the egg wash.
  • Blot off excess egg wash with paper towel.
  • Place each piece of cheesecake in the middle of a wrapper.
  • Fold top of wrapper down over the cheesecake, and both sides toward the middle.
  • Roll each piece of cheesecake toward you until it is completely rolled up.
  • Give this “egg roll” a gentle squeeze to make sure the dough is sealed completely.
  • Using a deep frying pan, heat at least 3 inches of oil to 365°F.
  • Dip the corner of one “egg roll” in the heated oil.
  • If the oil sizzles, it is ready.
  • If not, heat the oil a little longer.
  • When the oil is ready, gently release “egg rolls” into the oil and allow to brown lightly, approximately 10 seconds.
  • Using tongs, remove the golden-brown “egg rolls” from the oil.
  • Place each “egg roll” in a bowl of cinnamon sugar and coat well.
  • Place deep-fried slices of cheesecake on paper towels to cool slightly before serving.
  • (I’d use a rack).
  • Caution: These will be very hot.
  • Allow to cool at least 5 minutes before serving.
  • They can be enjoyed warm or cold.
  • (Cinnamon sugar can be made by mixing 2 cups of sugar with 4 teaspoons of ground cinnamon).
  • Reviews

  • “These came out better than I thought they would! I used pumpkin cheesecake and triple chocolate cheesecake for the fillings (DH thought it was pudding). I found it helpful to let the cheesecake sit for a few minutes before wrapping, to take the chill off. These are best eaten warm, the cheesecake is all soft and “melty” … try to resist the urge to eat them as soon as they come out of the fryer :P. Great recipe Steve_G !!! Thank You :)”