Crispy Cotton Candy Cheesecake Bombs Recipe
Crispy Cotton Candy Cheesecake Bombs are an indulgent treat combining a creamy cotton candy-flavored cheesecake filling wrapped in a crispy dough, deep-fried to golden perfection, and finished with a sweet cotton candy-flavored candy melt coating. These delightful bite-sized bombs offer a fun twist on traditional cheesecake, perfect for parties or special occasions.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 cheesecake bombs 1x
- Category: Dessert
- Method: Frying
- Cuisine: American
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 (vegetable or canola oil recommended)
- Additional crushed cotton candy for garnish (optional)
Instructions
- Prepare the Filling: In a bowl, mix the softened cream cheese, granulated sugar, vanilla extract, and crushed cotton candy until smooth and well combined, creating a sweet and flavorful cheesecake mixture.
- Chill the Filling: Cover the bowl with plastic wrap and refrigerate the mixture for about 30 minutes to firm it up, making it easier to handle when assembling.
- Make the Dough: In a separate bowl, combine graham cracker crumbs, all-purpose flour, baking powder, and salt. Stir well to blend the dry ingredients evenly.
- Add Eggs: Gradually add the eggs to the dry ingredients while stirring until a soft dough forms, suitable for wrapping around the cheesecake filling.
- Divide the Dough: Remove the chilled filling from the refrigerator. Take a small portion of dough and flatten it in your hand. Spoon a generous amount of cheesecake filling into the center, then wrap the dough completely around it, sealing the edges to enclose the filling.
- Shape the Bombs: Roll the filled dough gently into a smooth ball and place it onto a baking sheet lined with parchment paper. Repeat this process until all the filling is used and shaped into bomb-sized balls.
- Chill Again: Place the assembled cheesecake bombs in the freezer for about 15 minutes to firm up the dough, ensuring they retain their shape during frying.
- Heat Oil: Heat oil in a deep fryer or a large heavy-bottomed pot to 350°F (175°C), maintaining this temperature throughout frying for even cooking.
- Fry the Bombs: Carefully lower the cheesecake bombs into the hot oil in batches to avoid overcrowding. Fry for 2-3 minutes or until the exterior is golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
- Coat with Candy Melts: Melt the cotton candy-flavored candy melts according to the package instructions until smooth. Dip each fried cheesecake bomb into the melted candy, coating it fully for a sweet, glossy finish.
- Garnish: Immediately sprinkle the coated bombs with additional crushed cotton candy before the candy melt sets, adding extra flavor and visual appeal.
- Serve: Let the candy coating harden for a few minutes at room temperature. Serve and enjoy these crispy, creamy, and sweet cotton candy cheesecake bombs fresh for the best texture and flavor.
Notes
- Ensure the oil temperature is maintained at 350°F for proper frying; too hot will burn the outside and too cool will make them greasy.
- Crushing the cotton candy finely helps it incorporate better into the filling.
- Use a deep-frying pot or fryer with enough oil to allow the bombs to float freely for even cooking.
- If cotton candy-flavored candy melts are not available, substitute with white chocolate melts and add a drop of cotton candy-flavored extract.
- Serve immediately for the best crisp texture; reheating may soften the coating.
Keywords: Cotton Candy Cheesecake Bombs, Fried Cheesecake, Cotton Candy Dessert, Deep Fried Dessert, Cotton Candy Candy Melts, Unique Cheesecake Recipe
