Deep-Fried Cheesecake Bites

Instructions

1. Heat oven to 350°F. Grease an 8-inch square pan with butter. Line pan with parchment paper, allowing edges to extend over the sides. Set aside while preparing batter.
2. Add cream cheese, granulated sugar, and flour to the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until blended. Add sour cream and vanilla, and mix well. Add 3 eggs, 1 at a time, mixing each on low speed until just combined. Pour batter into prepared pan.
3. Place a larger pan on the middle oven rack and set the pan with batter into it. Pour hot water into the larger pan so it comes halfway up the sides of the batter pan.
4. Bake 40 to 45 minutes or until center is almost set. Remove pan from water bath and cool on a wire rack for 30 minutes. Refrigerate for 3 hours.
5. Heat oil in a deep fat fryer to 350ºF. Remove cheesecake from pan and cut into 25 squares.
6. Whisk remaining egg and milk until blended. Lightly brush 1 egg roll wrapper with egg. Top with 1 cheesecake square and 1 teaspoon of preserves. Gather corners of wrapper over the cheesecake square, then twist to form a purse. Repeat with remaining cheesecake.
7. Fry purses in batches for 2 to 3 minutes or until golden brown. Drain on paper towels then sprinkle with powdered sugar. Serve warm.
8. Sponsored by Kraft Heinz