Air Fryer:
Pumpkin Cheesecake Rolls

INGREDIENTS

12 ounces of cream cheese, softened

2 eggs

1 cup sugar

1 teaspoon vanilla extract

2 teaspoons ground cinnamon

1 cup canned pumpkin

1 package egg roll wrappers, 15-20 count

1/2 cup butter, melted

2 cups sugar

2 tablespoons ground cinnamon

INSTRUCTIONS

1. Open the egg roll wrappers, and lay them out on parchment paper and set aside.

2. In the mixing bowl of a stand mixer, blend the softened cream cheese, eggs, sugar, vanilla, pumpkin, and cinnamon, until well blended, thick and smooth.

3. Add 2 tablespoons of the pumpkin cheesecake filling in the center of an egg roll wrapper, and smooth out evenly, but keep the filling about 1/4 inch from the edges.

4. With a pastry brush, brush the edges of the egg roll wrapper with the melted butter. Roll and seal the edges.

5. Place the 2 cups of sugar in a wide flat dish, and add the 2 tablespoons of ground cinnamon and mix well.

6. Dip the filled egg rolls in the melted butter, and then in the cinnamon and sugar mixture, and lay them in the Air Fryer basket in a single layer.

7. When the basket is full, place basket in the Air Fryer, and air fry for 6 minutes at 400 degrees. Turn the Egg Rolls half way through cooking. When you open the basket, the Egg Rolls should be a golden brown color. If they're too light, place them on 2 more minutes in the Air Fryer.

8. Remove the Egg Rolls from the air fryer, and continue until all egg rolls have been filled, rolled, dipped, and cooked in the Air Fryer.

NOTE: Since Air Fryers do differ somewhat on times to cook, or speed of cooking, you might need the extra 2 minutes, or if the egg rolls are golden brown, they'll be ready to serve. Makes approximately 15 to 20 Egg Rolls