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nameRee Drummond's Fried Cheesecake Bites
descriptionEvery bit as tasty as the name implies.
urlhttps://12tomatoes.com/ree-drummonds-fried-cheesecake-bites
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For the cheesecake filling:
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup graham cracker crumbs
For the batter:
  • 3 cups vegetable oil, for deep-frying
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk
Preparation
  1. Cream together cream cheese and sugar, then add in vanilla and graham cracker crumbs. Using a small ice cream scoop or melon baller scroop out 1" balls of cheesecake filling. Place on baking sheet and freeze for 30-60 minutes.
  2. When ready to fry heat oil over medium-high heat (to 350˚F). Combine flour, sugar, baking powder, and salt in large bowl. Add milk and stir until batter forms.
  3. Dip each ball into batter then carefully drop into hot oil. Fry for 2-3 minutes per batch, turning as needed. If you see any cream cheese coming out of bites remove them from oil at once. Use a strainer or spider to remove any stray bits of batter between batches.
  4. Place on baking sheet lined with paper towels to drain while you fry remaining balls.
  5. Serve with chocolate, caramel, or berry sauce. Or serve with canned cherries and whipped cream.
Every bit as tasty as the name implies.
Course: Dessert
Diet(s): Vegetarian, Vegetarian
Allergen(s): Milk, Gluten, Wheat, Milk, Gluten, Wheat

Recipe adapted from Food Network.

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Ree Drummond's Fried Cheesecake Bites

Ree Drummond's Fried Cheesecake Bites

5 from 4 votes
Cuisine: American
Servings: Makes 16 balls
Calories: 158kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

For the cheesecake filling:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup graham cracker crumbs

For the batter:

  • 3 cups vegetable oil, for deep-frying
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk

Preparation

  1. Cream together cream cheese and sugar, then add in vanilla and graham cracker crumbs. Using a small ice cream scoop or melon baller scroop out 1" balls of cheesecake filling. Place on baking sheet and freeze for 30-60 minutes.
  2. When ready to fry heat oil over medium-high heat (to 350˚F). Combine flour, sugar, baking powder, and salt in large bowl. Add milk and stir until batter forms.
  3. Dip each ball into batter then carefully drop into hot oil. Fry for 2-3 minutes per batch, turning as needed. If you see any cream cheese coming out of bites remove them from oil at once. Use a strainer or spider to remove any stray bits of batter between batches.
  4. Place on baking sheet lined with paper towels to drain while you fry remaining balls.
  5. Serve with chocolate, caramel, or berry sauce. Or serve with canned cherries and whipped cream.