Crispy Cotton Candy Cheesecake (Printer-Friendly Version)

Airy fried bites with creamy cheesecake and subtle cotton candy flavor, coated in sugary crunch for a playful finish.

# Ingredients Needed:

→ Filling

01 - 8 ounces softened cream cheese
02 - 0.5 cup powdered sugar, sifted
03 - 1 teaspoon pure vanilla extract
04 - 0.5 teaspoon cotton candy flavoring
05 - 0.5 cup whipped topping (real whipped cream preferred)
06 - 2 tablespoons heavy cream

→ Dough

07 - 1 package flaky biscuit dough rounds
08 - All-purpose flour, for dusting

→ Frying and Coating

09 - 4 cups vegetable oil
10 - 0.75 cup granulated sugar
11 - Pastel-colored powdered sugar, for dusting
12 - Fresh cotton candy, for garnish

# Step-by-Step Directions:

01 - In a mixing bowl, beat softened cream cheese until smooth using an electric mixer, about 3 minutes. Add sifted powdered sugar, vanilla extract, and cotton candy flavoring; beat until fully combined. Gently fold in whipped topping and heavy cream to maintain an airy texture. Cover and refrigerate for at least 30 minutes to firm.
02 - Lightly dust a work surface with flour. Flatten each biscuit dough round to approximately 3 mm thickness by gently patting from center outward. If dough springs back, rest briefly before continuing.
03 - Scoop 1 to 2 tablespoons of chilled filling and roll into a small ball. Place in the center of each dough circle. Gather edges and pinch firmly to seal, ensuring filling is fully enclosed. Roll gently between palms to form a smooth ball.
04 - Pour 4 cups of vegetable oil into a heavy, deep pot such as a Dutch oven. Heat over medium until oil reaches 350°F (177°C). Test readiness by ensuring a piece of dough sizzles and floats within 2 to 3 seconds.
05 - Carefully lower 3 to 4 bombs into hot oil using a slotted spoon, spacing them apart. Fry 1 to 2 minutes per side, turning gently once bottoms are golden. Bombs are done when deeply golden and crispy. Transfer to paper towel-lined tray to drain excess oil.
06 - While still warm, toss the fried bombs in granulated sugar until fully coated. For intensified cotton candy flavor, add a small dash of cotton candy flavoring to the sugar before rolling.
07 - Place coated bombs on serving plates, sift pastel powdered sugar over the top, and crown with fresh cotton candy tufts. Serve immediately for warm, gooey centers or allow to cool slightly for firmer texture.

# Helpful Hints:

01 - Chill the filling thoroughly to prevent leakage during frying.
02 - Use a thermometer to maintain precise oil temperature for optimal crispiness.
03 - Baking is an alternative; brush bombs with butter and bake at 400°F (204°C) until golden, though texture will be less crisp.
04 - Best enjoyed fresh; leftovers can be reheated in an oven at 400°F for 5 to 7 minutes.

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