Air Fryer Pumpkin Cheesecake Egg Rolls
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Air Fryer Pumpkin Cheesecake Egg Rolls are a fun and easy dessert. Egg roll wrappers are filled with a creamy pumpkin cheesecake mixture and air-fried in just a few minutes to create a delicious dessert egg roll that’s perfect for Thanksgiving or any time you crave pumpkin spice.
Last week we had dinner at our favorite Chinese restaurant. I ordered egg rolls and we discussed how a dessert egg roll would be very good. Upon looking at the menu, we didn’t see any. The next day I made these delicious Pumpkin Cheesecake Egg Rolls in the Air Fryer. It’s easy and we loved them.
Pumpkin Week
It’s the end of #PumpkinWeek for my foodie friends and me. I hope you’ve been able to save some of the yummy pumpkin recipes we’ve been posting. Many thanks to Christie from A Kitchen Hoor’s Adventures for keeping us organized this week and for hosting.
Here’s what I’ve shared this week, in case you’ve missed any of the new recipes.
- Monday: Easy No Bake Pumpkin Mousse Dessert
- Wednesday: Pumpkin Pie Crisp with Streusel Topping
- Friday: Air Fryer Pumpkin Cheesecake Egg Rolls (that’s this recipe)
Why You’ll Love This Recipe
- Dessert egg rolls are fun to make and eat!
- This recipe is quick and easy.
- The cinnamon sugar coating makes the pumpkin cheesecake egg roll even better.
- A delicious way to use up leftover pumpkin puree.
Air Fryer Pumpkin Cheesecake Egg Rolls
Pumpkin cheesecake egg rolls make a great on the spur of the moment dessert when you are craving the season’s pumpkin spice flavors. By using the air fryer, you are saving time as these take about 20 minutes from start to finish to make. Plus, you’re saving some calories since you’re not frying them in oil.
The pumpkin cream cheese mixture is simple ingredients, nothing fancy, and comes together in minutes. I used egg roll wrappers that were in the freezer section in my local grocery store and those took no time at all to thaw. You can also find them at your local Asian markets. I have not tried making these with spring roll wrappers or wonton wrappers. Might be fun to try!
My air fryer could make 4 egg rolls at a time so it was a matter of cooking them in a couple of batches. I will say, don’t go light on the cinnamon sugar coating. Some of the mixture fell off the first batch so for all the batches after that I added extra. Perfect!
Check out these Pumpkin Pie Crescent Rolls for another easy treat
How Do I Keep the Egg Rolls from Being Soggy?
You’re not frying them in oil, so the dessert egg rolls will stay crisper longer. Once they are stored in a sealed container in the refrigerator, they will soften. This is easily fixed by reheating the rolls in the air fryer for a few minutes.
Equipment
- Air Fryer (this is the one I love)
- Electric hand mixer
- Measuring spoons
- Mixing Bowl
- Small microwavable bowl
- Small mixing bowl
- Pastry brush
Ingredients
- 12 ounces cream cheese, softened
- 2 eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup pumpkin puree (not pumpkin pie filling)
- 15 egg roll wrappers
- ¼ cup (half a stick) unsalted butter, melted
- 1½ cups sugar
- 2 tablespoons ground cinnamon
How to Make Air Fryer Pumpkin Cheesecake Egg Rolls
Step 1
In a large mixing bowl, blend the softened cream cheese, pumpkin, sugar, eggs, and spices with an electric mixer until well combined and smooth.
Step 2
In a small bowl, combine the 1½ cups sugar and 2 tablespoons cinnamon. Set aside. You could also use a plate for this if you prefer to roll the egg rolls in the mixture instead of sprinkling the coating on.
Step 3
On a clean surface or a cutting board, place an egg roll wrapper down and add about 2 tablespoons of the pumpkin cheesecake filling in the center of the egg roll wrapper, smooth out evenly, but keep the filling about ¼ inch from the edges. With a pastry brush, brush the edges of the egg roll wrapper with melted butter.
Step 4
Fold over the left and right sides of the egg roll wrapper, as shown in the process picture below. Then starting with the end closest to you, roll up the egg roll wrapper and seal it.
Step 5
Using the pastry brush again, brush the entire outside of the egg roll with melted butter and then roll in or sprinkle on the cinnamon sugar mixture. Place egg roll on a plate. Repeat steps 3 – 5 for the rest of the egg rolls.
Step 6
Preheat your air fryer, according to your machine’s directions. For this recipe, I preheated the air fryer for 3 minutes at 400 degrees. Place egg rolls in the basket of the air fryer, do not crowd. I was able to do 4 at a time. Air fry for 5 – 7 minutes or until lightly golden brown. Turn the pumpkin cheesecake egg rolls halfway through cooking time. Serve immediately. Optional, serve with vanilla ice cream for an extra special treat.
Other Air Fryer Desserts You May Enjoy
- Air Fryer Blackberry Hand Pies
- Air Fryer Pumpkin Spice Donut Holes
- Chocolate Glazed Apple Hand Pies (Air Fryer)
- Air Fryer Grilled Peaches
Tips, Tricks, and FAQs
- Be sure your cream cheese is softened to room temperature for easier blending.
- You can use your stand mixer, but I found that it was easier for me to my handheld mixer.
- In the pumpkin mixture, you can replace the granulated sugar with light brown sugar, if desired.
- The recipe can be halved.
- I didn’t find I needed to spray my air fryer basket with nonstick cooking spray. You can if you think you need too.
- If you wish to have a dipping sauce, try chocolate, or caramel sauce, or make a cream cheese glaze to drizzle over the egg rolls.
- Dust warm egg rolls with powdered sugar.
- Store leftover egg rolls in an airtight container in the refrigerator up to 3 days. To re-crisp, air fry for a few minutes.
- Try using apple pie filling to make apple pie egg rolls.
Printable recipe card for Pumpkin Cheesecake Egg Rolls
Air Fryer Pumpkin Cheesecake Egg Rolls
Equipment
- Electric hand mixer
- Measuring spoons
- large mixing bowl
- Small Mixing bowl
- small microwavable bowl
- pastry brush
Ingredients
- 12 ounces cream cheese, softened
- 2 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup pumpkin puree (not pumpkin pie filling)
- 15 egg roll wrappers
- ¼ cup (4 tablespoons) butter, unsalted and melted
- 1½ cups sugar
- 2 tablespoons ground cinnamon
Instructions
- In a large mixing bowl, blend the cream cheese, pumpkin, sugar, eggs, and spices with an electric mixer until well combined and smooth.
- In a small bowl, combine the 1½ cups sugar and 2 tablespoons cinnamon. Set aside. You could also use a plate for this if you prefer to roll the egg rolls in the mixture instead of sprinkling the coating on.
- On a clean surface or a cutting board, place an egg roll wrapper down and add about 2 tablespoons of the pumpkin cheesecake filling in the center of the egg roll wrapper, smooth out evenly, but keep the filling about ¼ inch from the edges.
- With a pastry brush, brush the edges of the egg roll wrapper with melted butter. Fold over the left and right sides of the egg roll wrapper, as shown in the process picture below. Then starting with the end closest to you, roll up the egg roll wrapper and seal it.
- Using the pastry brush again, brush the entire outside of the egg roll with melted butter and then roll in or sprinkle on the cinnamon sugar mixture. Place egg roll on a plate. Repeat steps 3 – 5 for the rest of the egg rolls.
- Preheat your air fryer, according to your machine’s directions. For this recipe, I preheated the air fryer for 3 minutes at 400 degrees. Place egg rolls in the basket of the air fryer, do not crowd. I was able to do 4 at a time. Air fry for 5 – 7 minutes or until lightly golden brown. Turn the pumpkin cheesecake egg rolls halfway through cooking time. Serve immediately.
Notes
- Be sure your cream cheese is softened to room temperature for easier blending.
- Recipe can be halved.
- If you wish to have a dipping sauce, try chocolate, or caramel, or make a cream cheese glaze to drizzle over the egg rolls.
- Store leftover egg rolls in an airtight container in the refrigerator up to 3 days. To re-crisp, air fry for a few minutes.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Wrapping up Pumpkin Week with These Recipes
- Amish Pumpkin Crunch from Palatable Pastime
- Pumpkin-Cranberry Bread Pudding from A Little Fish in the Kitchen
- Pumpkin Custard Pie from Cheese Curd In Paradise
- Pumpkin Cinnamon Rolls from The Redhead Baker
- Pumpkin Almond Kheer from Magical Ingredients
- Pumpkin Scones from Karen’s Kitchen Stories
- Tasty Pumpkin Cookies from Art of Natural Living
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Enjoy!
Everything about these sounds fabulous! Aren’t air fryers great for recrisping too?
We love dessert egg rolls in my house, this one just got added to our favorite list… I already know we will gobble these up!!
I love that these are made in the air fryer! They look super simple and easy to make for a fun and quick dessert. I have leftover pumpkin….
THese have to be a hit everywhere!