A decadent, creamy slice of cheesecake wrapped all cozy in a deep-fried pastry shell. Then drizzled with warm caramel sauce with every bite…
Fried Cheesecake is the best way to celebrate… any occasion!
In fact, it is Tahny Cooks FIRST Blogiversary! And that, my friends, bears celebrating fried cheesecake style!
Tahny is such an amazing blogger and a great friend, who I’ve met through this journey of blogging.
She’s always creating some delectable sweet treat, like these recent cookies she shared. (Which I happen to have a huge sweet tooth, in case you haven’t noticed yet.)
Tahny is a caterer along the side of blogging about recipes, her faith, AND being a momma to her sweet boys. But of course, while being a wife first. These are just a few of the many things I love about Tahny.
So, let’s celebrate Tahny’s blogiversary by whipping up some fried cheesecake with caramel sauce!
Putting this together is way easier than you’d ever expect!
Making the caramel sauce is also very simple.
Put the butter, brown sugar, and granulated sugar in a heavy sauce pan on medium-high heat.
Whisk together while it is coming to a boil. Let the mixture gently boil for about 4 minutes.
Add the heavy whipping cream to the butter and sugars mixture.
Continue whisking on medium-high heat until the mixture starts to thicken. Let it boil for another 3 to 4 minutes. Then set aside to cool a little. You may put in a jar after completely cooled and store in the refrigerator for up to a week.
Now, let’s begin the cheesecake part…
Unroll both refrigerated pie crust. Cut both pie crusts and the 5 inch sized cheesecake into equal quarters. Put one of the crust on a flat surface. Place the 4 quarters of cheesecake onto the first pie crust.
Tip: The cheesecake works best when frozen or straight out of the refrigerator. It helps while shaping the pie crust around it securely. The cheesecake will become room temperature (and not soggy) when taken out of the hot oil.
Place each cut piece of the second pie crust on top of the individual slices of cheesecake.
Pinch and seal around the cheesecake. Be careful not to tear the pie crust. You want the cheesecake to be very secure inside. But if you happen to make a little tear (which may happen), just pinch that spot back together.
Trim the excess pie crust off the edges to make it a lot cleaner and less bulky. Pinch all back together. It does not have to be perfect…just sealed well. It all fries up nicely and you can’ t really tell where you sealed it together.
Heat the oil in a skillet on medium heat. (I used vegetable oil and sometimes peanut oil. Just whatever I have on hand.) Tip: To test the oil, place a scrap of dough into the middle of the skillet. It should start frying the dough fast to a golden brown. (Without burning it.) You want the cold cheesecake to stay cold while it sits in the hot oil…but not for very long.
Fry for about 1 minute and 30 seconds or 2 minutes on each side. Or, until golden brown.
Place on some paper towels to drain any excess oil.
Serve immediately with the warm caramel sauce. (But of course, I’ve been known to eating this cold straight out of the fridge from having leftovers.)
Thank you for celebrating with me on Tahny Cooks first year of blogging! I’d love for you to head over and visit to see all the wonderful things she shares!
Enjoy, my friends!
Fried Cheesecake with Caramel Sauce
Author:Simply Gloria
A decadent, creamy slice of cheesecake wrapped all cozy in a deep-fried pastry shell. Then drizzled with warm caramel sauce with every bite! Serves 4 fried cheesecakes. The caramel sauce makes ½ cup.
Ingredients
- 1 (5 inch) plain cheesecake, frozen or refrigerated
- 1 (14.1 ounce) package pie crusts, each unrolled
- 2 cups oil, vegetable or peanut
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 4 tablespoons butter
- ½ cup, plus 2 tablespoons heavy whipping cream
- ¼ teaspoon salt
Instructions
- Caramel Sauce:
- Put the butter, brown sugar, and granulated sugar in a heavy sauce pan on medium-high heat.
- Whisk together while it is coming to a boil. Let the mixture gently boil for about 4 minutes.
- Add the heavy whipping cream to the butter and sugars mixture.
- Continue whisking on medium-high heat until the mixture starts to thicken. Let it boil for another 3 to 4 minutes. Then set aside to cool a little.
- Fried Cheesecake:
- Unroll both refrigerated pie crust. Cut both pie crusts and the 5 inch sized cheesecake into equal quarters. Put one of the crust on a flat surface. Place the 4 quarters of cheesecake onto the first pie crust.
- Place each cut piece of the second pie crust on top of the individual slices of cheesecake.
- Pinch and seal around the cheesecake. Be careful not to tear the pie crust. You want the cheesecake to be very secure inside. But if you happen to make a little tear (which may happen), just pinch that spot back together.
- Trim the excess pie crust off the edges to make it a lot cleaner and less bulky. Pinch all back together. It does not have to be perfect…just sealed well. It all fries up nicely and you can’ t really tell where you sealed it together.
- Heat the oil in a skillet on medium heat.
- Fry for about 1 minute and 30 seconds or 2 minutes on each side. Or, until golden brown.
- Place on some paper towels to drain any excess oil.
- Serve immediately with the warm caramel sauce.
Notes
The cheesecake works best when frozen or straight out of the refrigerator. It helps while shaping the pie crust around it securely. The cheesecake will become room temperature (and not soggy) when taken out of the hot oil.
This Fried Cheesecake with Caramel Sauce is shared and linked up to party with {Buns In My Oven} & {Craft Dictator} & {Obsessive and Creative} & {Inspired By Charm} &{Weary Chef} & {Lemons For Lulu} & {Sugar Dish Me} & {Yummy Healthy Easy}
