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For the Cheesecake Filling:<\/strong><\/p>\n\n- 8 oz (226g) full-fat cream cheese, softened to room temperature<\/li>\n
- \u00bd cup (100g) granulated sugar<\/li>\n
- 1 tsp pure vanilla extract<\/li>\n
- 1 cup crushed cotton candy (use freshly spun or store-bought that has been gently crushed; it adds both flavor and subtle pink color)<\/li>\n<\/ul>\n
For the Crispy Outer Dough:<\/strong><\/p>\n\n- 1\u00bd cups (about 150g) graham cracker crumbs (provides that classic cheesecake crust flavor)<\/li>\n
- 1 cup (125g) all-purpose flour<\/li>\n
- 2 tsp baking powder<\/li>\n
- \u00bd tsp salt<\/li>\n
- 2 large eggs, room temperature<\/li>\n
- 2\u20133 tbsp milk (as needed to bring the dough together)<\/li>\n<\/ul>\n
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For Coating and Frying:<\/strong><\/p>\n\n- 1\u00bd cups cotton candy flavored candy melts (or white chocolate melts with cotton candy flavoring)<\/li>\n
- Extra crushed cotton candy for garnish<\/li>\n
- Neutral oil for frying (vegetable, canola, or peanut oil work best\u2014about 4\u20136 cups depending on your pot)<\/li>\n<\/ul>\n
Smart Substitutions:<\/strong><\/p>\n