Fried Cinnamon Crunch Cheesecake Bites

Here's what you need: cream cheese, vanilla extract, granulated sugar, heavy cream, cinnamon crunch cereal, all-purpose flour, large egg, canola oil, powdered sugar

Fried Cinnamon Crunch Cheesecake Bites

Ingredients
  1. 16 oz  cream cheese, room temperature (455 g)
  2. ½ teaspoon  vanilla extract
  3. ½ cup  granulated sugar (100 g)
  4. ½ cup  heavy cream (120 mL)
  5. 4 cups  cinnamon crunch cereal (170 g)
  6. 1 cup  all-purpose flour (125 g)
  7. 4 large eggs, beaten
  8. 4 cups  canola oil, for frying (960 mL)
  9. powdered sugar, for serving
Preparation
  • 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.