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Pumpkin Cranberry Cheesecake Egg Rolls

Pumpkin Cranberry Cheesecake Egg Rolls

Make this amazingly easy Thanksgiving dessert!
Servings 2 pies


  • 3 8 oz. packages cream cheese at room temperature
  • 7.5 oz. pumpkin purée (½ can)
  • 14 oz. whole cranberry sauce (1 can)
  • 3 eggs
  • 1 egg yolk
  • 1/4 cup sour cream
  • 1/2 tsp cinnamon
  • 2 tbsp flour
  • 1 tsp vanilla extract
  • egg roll wrappers
  • canola oil
  • powdered sugar


  • In a large bowl, mix the cream cheese so it becomes smooth and pliable. Add the pumpkin purée, cranberry sauce, eggs, egg yolk, sour cream, cinnamon, flour, vanilla extract and mix thoroughly until smooth.
  • Place about 2 tbsp of filling into egg roll wrappers and fold as instructed making sure to seal everything.
  • Deep fry in oil for about 3- 5 minutes. Let sit for about 5 minutes and sprinkle with powdered sugar and cinnamon.
  • Can eat after 5 minutes or refrigerate for 3-4 hours to let filling firm up.
Tried this recipe?Let us know how it was!

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