This Fried Ice Cream Cheesecake has a vanilla ice cream flavored cheesecake in a cornflakes crust with a honey sour cream top.

This Fried Ice Cream Cheesecake is inspired by the dessert Deep Fried Ice Cream that you can get at almost any Mexican food restaurant.

If you are not familiar with the dessert, its a ball of vanilla ice cream.

That they roll in a crushed cornflakes with a little cinnamon and sugar.

Some places I hear use a batter then roll it in cornflakes, but I’ve never had it that way.

It’s deep fried (very quickly) and topped with honey, whipped cream, and a cherry on top.

And so I made the crust out of crushed Cornflake cereal, with some powdered sugar, cinnamon, and powdered honey.

Yes, powdered honey.

I LOVE it.

Not only for baking but I use it in my tea, oatmeal, and smoothies as well.

Again, just like with freeze dried fruits, you get a concentrated flavor with none of the moisture.

Or in this case you don’t get the sticky.

This recipe will not work if you don’t use the powdered honey.

There is a link to what I use (which technically is a sugar and honey mix) in the recipe.

You will use the powdered honey in the crust, the Cornflake Cinnamon Crunch, and the sour cream topping.

And again, I use it in so many things not just baking.

For the cheesecake, that too (sorry), uses a couple odd ingredients that you need to plan ahead for.

One of those things is powdered vanilla.

I made many version of this cake trying to get it to have a more vanilla ice cream flavor and you needed the powdered vanilla.

Again, you can use powdered vanilla in many other baked goods.

So you will use it again.

I linked the small jar (I buy the large because I use so much of it all the time) in the recipe.

Do not confuse it with powdered vanilla beans…those are brown.

The powdered vanilla I use is white.

That is the one you want for this cheesecake.

Tried both kinds and the white kind gives the more ice cream-ish flavor of vanilla.

I also use freeze dried vanilla ice cream.

If you are close to my age you grew up knowing it as Astronaut Ice Cream.

Because that’s how the astronauts got their ice cream.

It was a fun novelty.

I use it in the cheesecake because you get little pieces of it and it kind of melts into the cheesecake.

I linked to the kind I used in the recipe.

Then there is the Cornflake Cinnamon Crunch.

Which is similar to the Cornflake Crunch that Milk Bar makes.

You will probably have a little extra left over.

I usually sprinkle it on the cheesecake when serving it.

I also just eat it straight out of the bag or sprinkle on ice cream.

The sour cream topping you may think about skipping but don’t.

Each component of this cheesecake is there for a reason.

The topping is added at the end of the bake.

You spread it on, after the cheesecake has cooled for 10 minutes.

Then bake for 5 minutes.

You sprinkle some of the Cornflake Cinnamon Crunch on it and bake another 2 minutes.

Do you have to use a bain marie (water bath)?

Technically no.

However, if you want a creamy cheesecake then, yes.

If you want to minimize the chance for cracks in your cheesecake then, yes.

The water bath does a wonderful job of keeping an even temperature for the cheesecake to bake in.

You will need to wrap your pan in foil so water doesn’t leak into your springform pan.

Better yet, use one of the silicone wraps.

I like those way better.

Again, I linked which one I used in the recipe instructions.

This cheesecake has a lot of steps, but oh my, it’s worth it.

Last but not least…It’s a great time to buy my cookbook.

Want More Cheesecake Recipes?

Chocolate Chip Cookie Dough Cheesecake

Strawberry Pretzel Crusted Cheesecake

Irish Coffee Cheesecake

Vanilla Chai Latte Cheesecake

Monkey Bread Cheesecake