Description
This Cotton Candy Cheesecake is a fun and whimsical dessert that blends the rich creaminess of classic cheesecake with the nostalgic sweetness of cotton candy. With a buttery graham cracker crust, a velvety smooth filling, and soft pastel hues, this cheesecake is as beautiful as it is delicious. Perfect for birthdays, Easter, baby showers, or any occasion that calls for a touch of magic, this dessert will bring joy to every bite!
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup cotton candy, chopped into small pieces
- 1 teaspoon food coloring (pink or blue, optional)
For Topping:
- Whipped cream
- Extra cotton candy for garnish
Instructions
-
Prepare the Crust
- Preheat oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- Bake for 8-10 minutes, then remove and let it cool.
-
Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the vanilla extract, mixing until incorporated.
- Beat in the eggs one at a time, mixing on low speed to avoid overwhipping.
- Fold in the sour cream and gently stir in the chopped cotton candy.
- If using food coloring, mix it in until evenly distributed.
-
Bake the Cheesecake
- Pour the filling over the cooled crust, spreading it evenly.
- Place the springform pan in a larger roasting pan and add 1 inch of hot water to create a water bath.
- Bake for 55-65 minutes, or until the edges are set and the center slightly jiggles.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
-
Chill and Decorate
- Once cooled to room temperature, refrigerate for at least 4 hours, preferably overnight.
- Before serving, top with whipped cream and extra cotton candy for a fun, festive touch.
-
Slice and Enjoy
- Use a sharp knife dipped in warm water to get clean slices.
- Serve immediately and enjoy the sweet, creamy, and nostalgic flavors of cotton candy in every bite!
Notes
- Add food coloring for a soft pastel effect, or swirl two colors together for a marbled look.
- For a no-bake version, replace eggs with 1 cup of whipped topping and refrigerate for at least 6 hours before serving.
- Store leftovers in the refrigerator for up to 5 days.
- To freeze, wrap the cheesecake in plastic wrap and store for up to 2 months. Thaw overnight in the refrigerator before serving.
- Prep Time: 20 minutes
- 4 hours:
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American