✨ Grandma’s Cheesecake Bombs ✨

📝 Ingredients (makes about 12–15 bombs):

For the cheesecake filling:

• 8 oz (225g) cream cheese, softened
• ¼ cup (50g) sugar
• 1 tsp vanilla extract
• 1 large egg

For the shell:

• 1 sheet puff pastry (or spring roll wrappers for smaller bombs)
• 1 egg, beaten (for egg wash)
• Optional: powdered sugar for dusting

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👩‍🍳 Instructions:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Make the cheesecake filling:
   • Beat cream cheese and sugar until smooth.
   • Add egg and vanilla; mix until creamy and fully combined.
3. Prepare the shells:
   • Roll out puff pastry and cut into squares (about 3×3 inches).
   • Spoon 1–2 tsp of cheesecake filling into the center of each square.
4. Seal the bombs:
   • Fold the pastry over the filling to form a triangle or rectangle.
   • Press edges with a fork to seal.
   • Brush the tops with beaten egg for a golden finish.
5. Bake:
   • Bake 18–22 minutes, until puff pastry is golden and crispy.
6. Cool & serve:
   • Let them cool slightly, then dust with powdered sugar if desired.

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🤤 Tips for Perfect Cheesecake Bombs:

• Chill the filling for 10–15 minutes if too soft
• Don’t overfill, or they might leak while baking
• Serve warm for the best “gooey” experience