Description
This Cotton Candy Cheesecake offers a whimsical twist on the classic dessert with a smooth, creamy filling infused with cotton candy flavoring and a buttery graham cracker crust. Topped with fluffy cotton candy and optional whipped cream, it’s a fun, festive treat perfect for parties and special occasions.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 teaspoons cotton candy flavoring (or cotton candy extract)
- 1/4 cup heavy cream
For the Topping:
- Cotton candy (for garnish)
- Whipped cream (optional, for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake after baking.
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture feels like wet sand. Press this mixture evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and allow it to cool.
- Make the Filling: In a large bowl, beat the softened cream cheese and sugar together for 3-4 minutes until smooth and creamy. Add eggs one at a time, mixing well after each to ensure even incorporation. Then stir in vanilla extract, sour cream, and cotton candy flavoring.
- Add Heavy Cream: Gradually pour in the heavy cream and mix until the batter is smooth and fully combined, enhancing the creamy texture of the cheesecake.
- Fill the Pan: Pour the cheesecake filling over the cooled crust in the springform pan. Tap the pan gently on the counter to release any trapped air bubbles for a smooth surface.
- Bake the Cheesecake: Bake for 50-60 minutes until the edges are set and the center has a slight jiggle but is not liquid. The top should be lightly golden but not browned.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
- Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours or preferably overnight to fully set.
- Garnish and Serve: Before serving, top the cheesecake with cotton candy and optional whipped cream to add a fun and whimsical decorative touch.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not overbake the cheesecake; the center should remain slightly jiggly for a creamy texture.
- Use a gentle tap to remove air bubbles in the batter for a uniform and crack-free surface.
- The cheesecake is best served chilled, so plan ahead for adequate refrigeration time.
- Cotton candy topping should be added just before serving to prevent it from melting or dissolving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
