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SERVINGS: 18
PREPARATION TIME: 4 HRS

CRUST

Preheat oven to 325°. Crush graham crackers and place in medium size bowl. Melt margarine and combine with graham crackers, sugar, vanilla, and S&D Espresso Coffee Extract. Mix well with fork until it looks like a crumble. Spread out on the bottom of 9” spring form pan.

FILLING

Cream together cream cheese, sugar, vanilla, and S&D Espresso Coffee Extract until smooth. Add one egg at a time until eggs are incorporated. Pour mixture over top of crust. Place pan in a water bath and bake for 50- 55 minutes, or until cake is firm. Remove from oven and allow to chill before releasing the outer shell of the pan.
Refrigerate for 2 hour or overnight before serving. Preheat fryer to 375°. Cut cheesecake into thin slices and crumble into the center of the egg roll wrapper. Roll the egg roll tight and place in preheated deep fryer. Fry.

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Ingredients

CRUST

1 tbsp. S&D Espresso Coffee Extract
1 1/2 cups graham crackers
1/3 cup margarine
3 tbsp. sugar
1 tsp. vanilla

FILLING

1 tbsp. S&D Espresso Coffee Extract
1 1/2 lbs. cream cheese
4 eggs
1 cup sugar
1 tsp. vanilla
1 pack egg roll wrappers

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