Wesson Recipes

Dreamy Orange Cheesecake Pops

Prep Time

20 minutes

Serving Size

8-10

Bring the magic of the fair right into your kitchen with this crispy, creamy, utterly irresistible treat! Our Dreamy Orange Cheesecake Pops, fried to golden perfection in Wesson Vegetable Oil, transforms a classic dessert into a playful, festival-worthy bite you can make at home.

This recipe starts with a smooth, citrus-kissed cheesecake baked on a buttery graham cracker crust made with Wesson for a perfectly tender base. Once chilled, sliced, and frozen, each piece gets coated in crunchy cinnamon cereal before taking a quick dip in hot Wesson oil—creating that signature crisp exterior while keeping the center decadently creamy. A bright orange glaze drizzled over the top adds the perfect burst of sunshine.

Whether you’re recreating a favorite fair memory or treating your family to something unexpected and delightfully fun, this homemade fried cheesecake delivers nostalgic flavor with a fresh twist. Simple ingredients, satisfying crunch, and the dependable fry-quality of Wesson Vegetable Oil make this a show-stopping dessert you’ll want to make again and again.

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CONTAINS:

dairy, eggs

Ingredients

Cheesecake

Graham cracker crumbs 1 1/2 cups.

Granulated sugar 3 tbsp.

Wesson Vegetable Oil 6 tbsp.

Sour cream 1/4 cup.

Eggs 2 lightly beaten.

Orange zest 2 tbsp, finely grated.

Pure vanilla extract 2 tbsp.

All-purpose flour 2 tbsp.

Wesson Vegetable Oil 8 - 10 cups (for frying).

Cinnamon Crunch Coating

Cinnamon flavored cereal 4 cups, crushed.

All-purpose flour 1 cup.

Eggs 3 beaten.

Water 2 tbsp.

Orange Dream Glaze

Orange zest 2 tsp.

Orange juice 6 tbsp.

Powdered sugar 1 1/2 cups.

Orange food coloring 1 - 2 drops.

Method

Cheesecake

Line the bottom and sides of a 9″ springform pan with parchment paper.

In a bowl, combine graham cracker crumbs, sugar and Wesson Vegetable Oil. Mix well. Press the mixture into the bottom of the pan evenly and bake the cheesecake base for 10 minutes. Remove from the oven and let cool.

While the base is cooling, in the bowl of a stand mixer fitted with paddle attachment, combine cream cheese and sugar. Beat on medium speed until smooth, scraping down the sides of the bowl as needed. Add in the sour cream and beat until fully incorporated. Scrape down the sides of the bowl and add eggs, orange zest and vanilla, beating until combined.

Blend in flour and tap the bowl on the counter a few times to remove any air bubbles from the mixture.

Bake in the center of the oven for 45 minutes or until the center is almost set. Turn off the oven and allow the cake to “carry over” bake for another 30 minutes.

Remove the cake from the oven and let cool completely. Refrigerate for 4 hours or overnight.

Slice the cake into 8-10 wedges.

Insert a 5″ stick in the wide end of each slice and place onto a tray. Freeze cheesecake slices for at least 3 hours or overnight.

Assembly Method

Preheat fryer to 375°F.

Place cereal and flour in separate shallow bowls. We used Cinnamon Toast Crunch. Whisk together eggs and water and place in a third shallow bowl.

Carefully dredge a slice of cheesecake in flour, then egg and finally in cereal, coating on all sides and pressing cereal into slice gently to get good coverage. Repeat with as many slices as you intend to serve!

Deep fry slices one at a time 1 to 2 minutes until lightly golden crisp.

To make glaze: in a bowl, combine orange zest, juice and powdered sugar and whisk to combine until smooth. Drizzle over fried cheesecake and serve!