Description
Crispy Cotton Candy Cheesecake Bombs combine a creamy cotton candy-infused cheesecake filling encased in a crispy fried dough shell, coated with sweet cotton candy-flavored candy melts. This indulgent dessert is a delightful treat for any occasion, offering a unique blend of textures and flavors.
Ingredients
Scale
Cheesecake Filling
- 1 cup cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup cotton candy, crushed
Dough
- 1 cup graham cracker crumbs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
Coating and Frying
- 2 cups cotton candy-flavored candy melts
- Oil for frying (enough for deep frying)
- Additional crushed cotton candy for garnish (optional)
Instructions
- Prepare the Filling: In a bowl, combine the softened cream cheese, granulated sugar, vanilla extract, and crushed cotton candy. Mix thoroughly until the mixture is smooth and well blended.
- Chill the Filling: Cover the filling bowl with plastic wrap and refrigerate for 30 minutes to allow the mixture to firm up, making it easier to handle.
- Make the Dough: In a separate bowl, whisk together graham cracker crumbs, all-purpose flour, baking powder, and salt until well incorporated.
- Add Eggs: Gradually add eggs to the dry mixture, stirring continuously to form a cohesive dough. The dough should be firm enough to hold shape but pliable.
- Divide the Dough and Fill: Retrieve the chilled filling. Take a small portion of dough and flatten it in your palm. Place a spoonful of cheesecake filling in the center, then carefully wrap the dough around it, sealing completely to enclose the filling.
- Shape the Bombs: Roll the filled dough balls between your hands to form smooth, round shapes. Place them on a parchment-lined baking sheet. Repeat the process for the remaining dough and filling.
- Chill Again: Place the assembled cheesecake bombs in the freezer for 15 minutes. This helps the dough firm and prepares them for frying without bursting.
- Heat Oil: Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Use a thermometer to maintain consistent temperature for best results.
- Fry the Bombs: Carefully lower the cheesecake bombs into the hot oil in batches, frying for 2-3 minutes or until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Coat with Candy Melts: Melt the cotton candy-flavored candy melts according to package instructions (usually by microwaving in short increments and stirring). Dip each fried bomb into the melted candy, ensuring a thorough coating.
- Garnish: Immediately sprinkle additional crushed cotton candy over the coated bombs before the candy hardens to add a festive and extra-flavored touch.
- Serve: Allow the candy coating to set and harden for a few minutes at room temperature, then serve the crispy, luscious cotton candy cheesecake bombs to enjoy.
Notes
- Ensure the cream cheese is fully softened to achieve a smooth filling.
- Freezing the bombs before frying prevents dough from breaking open during cooking.
- Maintain oil temperature at 350°F for an even, crispy fry without absorbing excess oil.
- Use a deep pot for frying to avoid oil splashes and to submerge bombs completely.
- Store any leftovers refrigerated and consume within 2 days for best freshness.
- For a gluten-free version, substitute all-purpose flour and graham cracker crumbs with gluten-free alternatives.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Keywords: Cotton Candy Cheesecake Bombs, Fried Cheesecake, Cotton Candy Dessert, Crispy Dessert Balls, Candy Melt Coating, Fried Desserts
