Mexican Fried Cheesecake & Ice Cream

Mexican Fried Cheesecake & Ice Cream
24 servings, 1 ball each


Ingredients Weights Measures
PHILADELPHIA Cheesecake Batter 4.5 lb. 2-1/4 qt.
vanilla ice cream 6.75 lb. 1 gal. + 2 cups
crushed corn flakes, crushed 1 lb. + 2 oz. 3 qt.
caramel ice cream topping 12 fl oz 3/4 cup
raspberry dessert sauce 12 fl oz 3/4 cup
whipped topping 1 lb. + 2 oz. 1-1/2 qt.
cinnamon sugar - 2 Tbsp.


LAYER half each of the cheesecake batter and ice cream in freezer container. (Each layer should be about 1-inch thick.) Repeat layers. Freeze 4 to 6 hours or until firm.

SCOOP into 12 balls (or into 2 balls for trial recipe), using #8 scoop and making sure each scoop goes through all 4 layers.

ROLL balls in corn flake crumbs until evenly coated; place in single layer in shallow pan. Freeze several hours or overnight.

FOR each serving: Heat oil in deep fryer to 350ºF. Add 1 ball; fry 6 to 8 sec. or until coating is crisp and golden brown.

DRIZZLE small serving plate with 1-1/2 tsp. each caramel topping and raspberry sauce; top with cheesecake ball. Use pastry tube fitted with star tip to pipe 1/4 cup whipped topping next to ball; sprinkle with 1/4 tsp. cinnamon sugar.

Kraft Kitchens Tips

Make Ahead
The crumb-coated cheesecake balls can be frozen up to 1 week before using as directed.
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