Maple Bourbon Deep Fried Cheesecake on a Stick
Some recipes are about restraint. This is not one of them. We took a slice of cheesecake, froze it solid, skewered it, and gave it a maple bourbon batter bath before dropping it in the fryer, because everything really is better on a stick. Our Maple Bourbon Wing Sauce pulls double duty here, spiking both the pancake batter and the powdered-sugar glaze that gets drizzled over the top. What comes out is warm, crispy, and molten in the middle, with a sweet-smoky maple finish that tastes like the best thing at the state fair. It's easy, it's ridiculous, and it'll disappear in about ninety seconds. You've been warned.
Maple Bourbon Deep Fried Cheesecake on a Stick
PS Seasoning
12 Skewers
20 minutes
15 minutes
Dessert
Fair-food fantasy meets your fryer: frozen cheesecake in maple bourbon batter, fried crisp and drizzled with a boozy-sweet glaze.
Ingredients
1 – Cheesecake
8-12 – Skewers
Pancake Mix, Eggs, Milk, Oil
2 TB – Butter (melted)
4 TB – Maple Bourbon Wing Sauce
1 Cup – Powdered Sugar
Directions
Freeze the cheesecake for 6 hours.
Make the pancake batter according to the directions on the box. Replace ½ the oil with Maple Bourbon Wing sauce.
Cut the cheesecake into 4”x1” sections.
Insert skewer, lengthwise, into the cheesecake portions and stop once it breaks through the other side.
Place on a tray and back into the freezer.
Preheat your fryer to 350 degrees.
Roll the frozen cheesecake on a stick in the pancake batter, making sure it is well covered.
While still holding the skewer, dip the cheesecake end into the fryer, rotating slowly for 10-15 seconds to set the outside. Then you can carefully drop into the fryer.
Fry and rotate as needed for an even cook, 3-5 minutes.
Remove from the fryer and place on a paper towel lined try to cool.
Combine 2 TB melted butter and 2 TB Maple Bourbon Wing sauce together in a bowl.
Mix in 1 Cup powdered sugar until smooth.
Drizzle the deep-fried cheesecake sticks with the glaze and serve.
