Fried Cheesecake with Caramel Sauce
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 1/2 cup.
  • 1 (5 inch) plain cheesecake, frozen or refrigerated
  • 1 (14.1 ounce) package pie crusts, each unrolled
  • 2 cups oil, vegetable or peanut
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 4 tablespoons butter
  • 1/2 cup, plus 2 tablespoons heavy whipping cream
  • 1/4 teaspoon salt
  1. Caramel Sauce:
  2. Put the butter, brown sugar, and granulated sugar in a heavy sauce pan on medium-high heat.
  3. Whisk together while it is coming to a boil. Let the mixture gently boil for about 4 minutes.
  4. Add the heavy whipping cream to the butter and sugars mixture.
  5. 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.
  6. Fried Cheesecake:
  7. 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.
  8. Place each cut piece of the second pie crust on top of the individual slices of cheesecake.
  9. 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.
  10. 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.
  11. Heat the oil in a skillet on medium heat.
  12. Fry for about 1 minute and 30 seconds or 2 minutes on each side. Or, until golden brown.
  13. Place on some paper towels to drain any excess oil.
  14. Serve immediately with the warm caramel sauce.
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.
Recipe by Simply Gloria at