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Cotton Candy Cheesecake: A Whimsical and Dreamy Delight

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!
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 5 hours
Servings: 10 -12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Prepare the Crust
  2. Preheat oven to 325°F (163°C).
  3. In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
  4. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
  5. Bake for 8-10 minutes, then remove and let it cool.
  6. Make the Cheesecake Filling
  7. In a large mixing bowl, beat the cream cheese and sugar until smooth.
  8. Add the vanilla extract, mixing until incorporated.
  9. Beat in the eggs one at a time, mixing on low speed to avoid overwhipping.
  10. Fold in the sour cream and gently stir in the chopped cotton candy.
  11. If using food coloring, mix it in until evenly distributed.
  12. Bake the Cheesecake
  13. Pour the filling over the cooled crust, spreading it evenly.
  14. Place the springform pan in a larger roasting pan and add 1 inch of hot water to create a water bath.
  15. Bake for 55-65 minutes, or until the edges are set and the center slightly jiggles.
  16. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
  17. Chill and Decorate
  18. Once cooled to room temperature, refrigerate for at least 4 hours, preferably overnight.
  19. Before serving, top with whipped cream and extra cotton candy for a fun, festive touch.
  20. Slice and Enjoy
  21. Use a sharp knife dipped in warm water to get clean slices.
  22. 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.