Fried Cheesecake
Make Fried Cheesecake for a rich and indulgent treat that has a crispy texture and soft center. Drizzle with your favorite topping for a dessert recipe that everyone will love.
Servings: 24
Ingredients
- 1 Frozen Cheesecake approximately 16-20 ounces
- 1 ½ cups Pancake Mix
- 1 Large Egg
- 1 cup milk
- 2 teaspoons vegetable oil plus more for frying
- ¼ cup powdered sugar
Instructions
- Cut the frozen cheesecake into small 1 inch squares. Place the frozen cheesecake pieces into the freezer until you’re ready to fry them.
- Heat 3 inches of vegetable oil in a deep pot until the oil reaches 360 degrees F.
- Mix together the pancake mix, egg, milk, 2 teaspoons vegetable oil and vanilla extract in a large mixing bowl.
- Dip each cheesecake piece into the batter allowing the excess batter to drip off and then place in the oil.
- Cook for 3-4 minutes, turning occasionally, until all sides are golden brown.
- Remove from the oil and place on a plate lined with a paper towel to soak up the excess grease.
- Serve with strawberry dipping sauce and enjoy!
Video
Notes
If the cheesecake as a thick graham crack crust, trim off some of the crust so that most of the insert will be the cheesecake mixture. It's best to let the cheesecake sit at room temperature for 30-60 minutes to softened some to make it easier to cut.
Make sure to monitor the oil closely when heating it as if it gets too hot the fried cheesecake will burn and get too brown. I monitor with a candy thermometer and leave it in the oil when frying.
Store leftover fried cheesecake bites in an airtight container for up to 5 days. The batter will soften as it's store so they are best served immediately while they are still crispy.
Nutrition
Calories: 108kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 25mg | Sodium: 87mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 113IU | Vitamin C: 0.05mg | Calcium: 44mg | Iron: 0.2mg
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