Fried Cinnamon Crunch Cheesecake Bites Recipe By Tasty

FRIED CINNAMON CRUNCH CHEESECAKE BITES RECIPE BY TASTY

Steps:

• In a large bowl, beat the cream cheese and vanilla with an electric hand mixer until smooth, then add the sugar and beat to incorporate.
• Scrape down the sides of the bowl with a spatula, then add the heavy cream. Beat on high speed for about 2 minutes, or until the batter is thick and smooth.
• Freeze for 45 minutes.
• Use a small ice cream scoop to scoop out balls of batter and place on a parchment paper-lined baking sheet. Freeze for 2 hours.
• Add the cinnamon crunch cereal to a food processor and blend until super-fine crumbs form.
• Place the cinnamon crunch crumbs, flour, and eggs in 3 separate shallow bowls.
• Take a cheesecake ball and toss it in the flour. Tap off any excess flour, dip in the eggs, and then toss it in the cinnamon crunch crumbs. Dip it back in the egg again, then again in the cinnamon crunch crumbs.
• Repeat with the remaining cheesecake balls, placing them back on the baking sheet. Return to the freezer while the oil heats up, about 15 minutes.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Fry the cheesecake balls, 4 at a time, until golden brown, about 1 minute.
• Drain the cheesecake balls on a wire rack or paper towels.
• Sprinkle powdered sugar over the cheesecake bites and serve warm.
• Enjoy!

FRIED CHEESECAKE BARS RECIPE BY TASTY

Steps:

• In a large bowl, use an electric mixer to combine the cream cheese, lemon juice, and vanilla extract.
• Once smooth, use a spatula to scrape down the sides of the bowl, then add the sugar and heavy cream. Mix on high speed for about 2 minutes, or until the batter is thick and smooth.
• Pour batter into a 13x9-inch (33x23-cm) baking dish lined with parchment paper. Use a spatula to spread the batter evenly and make the top as level as possible.
• Freeze for four hours.
• Fill a gallon-size plastic bag with the graham crackers. Use a rolling pin or meat mallet to crush the graham crackers until they are super-fine crumbs.
• Pour the flour, eggs, and graham cracker crumbs into 3 separate medium bowls.
• Heat the oil in a large pot until it reaches 350°F (180°C).
• Remove the cheesecake batter from the freezer and use the parchment paper to lift it out of the pan. Cut the cheesecake into 12 4x3-inch (10x7-cm) bars.
• Take a piece of cheesecake and toss it in the flour. Tap off any excess flour, dip the piece in the egg, and then toss it in the graham cracker crumbs. Dip it back in the egg again, then toss in the graham cracker crumbs once more. Repeat with the remaining cheesecake pieces.
• Fry the breaded cheesecake, 2 or 3 bars at a time, until golden brown, 30-60 seconds.
• Drain the cheesecake bars on a wire rack or paper towels.
• Serve with strawberry sauce, whipped cream, and powdered sugar.
• Enjoy!

NO-FUSS CINNAMON CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Flatten one tube of crescent roll dough, and press into the bottom of a 9x13 inch pan. In a medium bowl, mix together the cream cheese with 1 cup sugar and vanilla until smooth. Spread the cream cheese mixture over the dough in the pan. Unroll the remaining crescent roll dough, and place over the top of the cream cheese layer. Spread melted butter over the top, and sprinkle the top with a mixture of 1/2 cup sugar and cinnamon.
• Bake for 30 minutes in the preheated oven, or until top is lightly toasted. Cool, and refrigerate before serving.