Ingredients
Method
Preparation
- In a bowl, blend the softened cream cheese with the granulated sugar and vanilla extract until velvety. Fold in the crushed cotton candy gently.
- Cover and refrigerate the mixture for about 30 minutes.
- In another bowl, whisk together the graham cracker crumbs, all-purpose flour, baking powder, and salt until evenly combined.
- Gradually incorporate the eggs into the dry ingredients, stirring until a cohesive dough forms.
- Flatten a small portion of dough in your palm, place a spoonful of cheesecake filling in the center, and wrap the dough around it, sealing the edges completely.
- Roll each filled piece between your hands into a smooth ball and set on a parchment-lined sheet. Continue until all filling is encased.
- Place the assembled bombs in the freezer for about 15 minutes.
Cooking
- Warm oil in a deep fryer or heavy pot to 350°F (175°C).
- Carefully lower a few bombs into the oil, frying in small batches for 2–3 minutes or until golden.
- Drain on paper towels.
- Melt the cotton candy-flavored candy melts according to package directions. Dip each bomb into the melted coating, turning to cover completely.
- While the coating is still wet, sprinkle additional crushed cotton candy for garnish.
- Allow the coating to harden for a few minutes before serving.
Notes
Serve warm or at room temperature. Store in an airtight container in the refrigerator for up to 3 days. Freeze uncoated bombs for longer keeping.