Crispy Cotton Candy Cheesecake Bombs (Print Version)

# Ingredients:

→ For the Filling

01 - 1 cup softened cream cheese (8 oz)
02 - 1/2 cup powdered sugar
03 - 1 teaspoon vanilla extract
04 - 1/2 teaspoon cotton candy flavoring
05 - 1/4 cup whipped topping
06 - 2 tablespoons heavy cream

→ For the Dough

07 - 1 package refrigerated biscuit dough (8 count)
08 - 2 tablespoons all-purpose flour for dusting

→ For Frying and Coating

09 - 4 cups vegetable oil
10 - 1 cup granulated sugar
11 - Powdered sugar for dusting
12 - Cotton candy for topping

# Instructions:

01 - In a mixing bowl, beat the cream cheese until it's nice and smooth. Mix in the powdered sugar, vanilla extract, and cotton candy flavoring until everything's combined. Gently fold in the whipped topping and heavy cream. Pop the bowl in the fridge for 30 minutes to firm up.
02 - Lightly dust your work surface with flour. Take each biscuit round and flatten it out to about 1/8 inch thick, making sure they're thin enough to wrap around the filling.
03 - Scoop about 1 to 2 tablespoons of the chilled filling and roll it into a ball with your hands. Place the filling ball right in the center of a flattened biscuit round. Carefully fold the edges of the dough up and over the filling, pinching them together to seal completely. Roll it between your palms until smooth and round.
04 - Pour the vegetable oil into a deep, heavy-bottomed pot and heat it to 350°F. Use a thermometer to make sure you get the temperature right for perfect golden frying.
05 - Working in batches, carefully lower the cheesecake bombs into the hot oil. Fry them for 1 to 2 minutes on each side until they turn a beautiful golden brown. Remove with a slotted spoon and let them drain on paper towels.
06 - While the bombs are still warm, roll them in granulated sugar until fully coated. If you want extra cotton candy flavor, mix a little cotton candy flavoring into the sugar first.
07 - Give each bomb a light dusting of powdered sugar and top with a tuft of fluffy cotton candy. Serve them right away while they're warm and crispy on the outside with that creamy filling inside.

# Notes:

01 - These are best enjoyed fresh and warm, right after frying.
02 - Make sure your oil temperature stays steady at 350°F for the crispiest results.
03 - The filling can be made up to a day ahead and kept covered in the fridge.

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