learn how to make these light, flakey, cheesecake rollups.
Deep Fryer or Large Pot
1pkgCream Cheese, 8 ounces
I always like to prepare my oil first when I'm deep frying. It can take a while for the oil to heat up. You can use a deep fryer or a large pot to fry these, however, if you use a large pot you will also need a candy thermometer to find the temperature of the oil. Pour your desired oil into the deep fryer. I prefer to use peanut oil if I can because it fries so much nicer but it is fairly expensive. Canola or Vegetable oil will work too. Set the deep fryer to 325. Next, we are going to make the cinnamon sugar topping. In a small bowl, combine the 2 tbsp sugar and 1 tbsp cinnamon. Stir until well combines and set aside. To make the filling we are going to use a hand mixer and large bowl. First, beat the cream cheese until it is fluffy. Add in the sugar and vanilla extract. Mix until well combined. You'll need a large area to roll out the crescent dough. Sprinkle a little flour on your work surface so the dough does not stick. Unroll the crescent dough. Use a rolling pin and roll the dough out until the pre-cut lines are gone. It'll grow by about 1/2 to 1 inch while you are doing this. Slice the dough into 6 equal rectangles. Place a tablespoon of your cheesecake mixture in the center. Spread it out so it is cover the square. Next, roll the side closest to you, be sure to cover the filling with the dough as you go, Gently push the ends in. Pint the seams of the crescent roll so it is sealed and there is no filling visible. Place in the deep fryer and fry for 30-60 seconds per side. Only do one or two rolls at a time so you do not lower the oil temperature too much. Once fried, remove from oil and place on some paper towels to absorb the excess oil. Sprinkle with cinnamon sugar and enjoy! You will want to let these cool for about 10 minutes. The filling is extremely hot.