Mini Cheesecake Egg Rolls Recipes

MINI CHEESECAKE EGG ROLLS

Steps:

• Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Stir in chocolate chips. Refrigerate 1 hour.
• Place 1 egg roll wrapper on work surface with 1 bottom corner facing you; spoon 1 scant tablespoon cream cheese mixture into horizontal log shape on bottom third of wrapper. Lightly brush edges of wrapper with egg. Fold bottom corner of wrapper over filling, then fold in both opposite sides of wrapper and roll up burrito style to completely enclose filling. Repeat with remaining egg roll wrappers and cream cheese mixture.
• Heat oil to 375°F in medium saucepan on medium heat.
• Add egg rolls, in batches, to hot oil; cook 1 min. or until golden brown on both sides, turning after 30 sec. Drain on paper towels.
• Spoon preserves into microwaveable bowl. Microwave on HIGH 30 sec. or just until warmed.
• Sprinkle egg rolls with powdered sugar. Serve with the preserves.

PHILLY CHEESE STEAK EGG ROLLS

Steps:

• Preheat oil to 350 degrees F in medium saucepan. Fill with enough oil that egg rolls will not rest on the bottom of pan. Mix egg and milk together, in a small bowl, for egg wash.
• In medium saute pan over medium heat add olive oil, onion, and peppers. Sweat vegetables until slightly softened, about 2 minutes. Add roast beef and saute until onions are translucent, about 5 minutes more. Add cheese and mix thoroughly, until cheese begins to melt. Remove from heat, strain in a fine mesh sieve to remove excess moisture, and let cool.
• Divide cooled mixture into 8 equal parts. Place mixture in center of each egg roll skin. Fold in side corners and roll, sealing edges with egg wash. Submerge egg rolls in oil and fry, making sure the rolls do not touch the sides or the bottom of the pan. Fry in batches, to avoid over-crowding. until golden brown. Remove egg rolls to paper towels to blot excess oil. Cut egg rolls on bias, place on a serving platter and serve hot

MINI CHEESECAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
• In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
• Fill each baking cup 2/3 full with cream cheese mixture.
• Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

CHEESECAKE EGG ROLLS

Steps:

• Mix cream cheese and sugar in a bowl until smooth. Stir in vanilla extract. Thin filling with a little milk if it appears too thick; it should be the consistency of jelly.
• Lay out 1 egg roll on a flat work surface. Add about 2 tablespoons of the cream cheese filling down the middle. Sprinkle a few chocolate chips on top. Brush edges of the wrapper with water. Fold in sides and roll up, pressing in edges to seal. Place seam side-down on a plate. Repeat with remaining wrappers, filling, and chocolate chips.
• Heat oil in a deep saucepan over medium heat. Fry egg rolls in batches until golden brown, 1 to 2 minutes per side. Drain on paper towels.

JAM-TOPPED MINI CHEESECAKES

Steps:

• In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 9 paper-lined muffin cups. In another small bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake at 350° for 15-16 minutes or until centers are set. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour. , Remove paper liners; top each cheesecake with 1 teaspoon jam.