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Deep-Fried Cherry Filled Cheesecake

A fully plated dish of Deep-Fried Cherry Filled Cheesecake

A crispy, golden-brown deep-fried cheesecake filled with sweet and tangy cherry filling, creating the ultimate indulgent dessert.

Ingredients

Scale
  • 32 ounces cream cheese (4 packages, 8 ounces each), full-fat, softened
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream, full-fat
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 (21-ounce) can cherry pie filling (or homemade)
  • 1 tablespoon cornstarch (only if using homemade filling)
  • 1 1/2 cups finely crushed graham crackers (about 12 full sheets)
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • Vegetable oil for deep-frying (6-8 cups)
  • Powdered sugar for dusting (optional)

Instructions

  1. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add granulated sugar and beat until fluffy.
  2. Add eggs one at a time, beating well after each addition.
  3. Stir in sour cream, vanilla extract, and lemon juice until just combined.
  4. Line a baking sheet with parchment paper. Scoop 1/4 cup portions of cheesecake mixture onto the sheet, forming mounds.
  5. Press a well into each mound and fill with 1-2 teaspoons of cherry pie filling.
  6. Freeze for at least 4 hours or overnight.
  7. Set up three shallow dishes: one with flour, one with beaten eggs, and one with crushed graham crackers.
  8. Coat each frozen cheesecake mound in flour, then eggs, then graham crackers.
  9. Heat vegetable oil to 350°F (175°C) in a deep fryer or pot.
  10. Fry 2-3 cheesecakes at a time for 1-2 minutes per side, until golden brown.
  11. Remove and drain on paper towels.
  12. Dust with powdered sugar if desired and serve immediately.

Notes

For best results, freeze cheesecake mounds overnight before frying. Serve immediately for the crispiest texture.

Nutrition

Keywords: cheesecake, deep-fried, cherry, dessert