Cotton Candy Cheesecake is the ultimate dessert for those who love the nostalgic flavors of the carnival. This whimsical cheesecake features a creamy and smooth filling with a delightful hint of cotton candy flavor, all atop a buttery graham cracker crust. The cheesecake is easy to make and perfect for any occasion that calls for something fun and unique. For an added touch of magic, garnish with cotton candy and sprinkles before serving. This dessert is not only visually stunning but also incredibly delicious, making it a showstopper at any gathering!
Bring the fun and whimsy of the carnival to your dessert table with this delightful Cotton Candy Cheesecake! This dessert is a colorful and creamy treat that combines the smooth texture of a classic cheesecake with the nostalgic flavor of cotton candy. Perfect for parties, celebrations, or any occasion that needs a touch of magic, this cheesecake is sure to be a hit with both kids and adults alike. The graham cracker crust provides a delicious base for the rich and creamy filling, which can be flavored and colored with cotton candy syrup or flavoring. Topped with a fluffy cloud of cotton candy and optional sprinkles, this cheesecake is as beautiful as it is delicious.
INGREDIENTS
- Graham cracker crumbs: 1 1/2 cups
- Granulated sugar: 1/4 cup (for crust) + 1 cup (for filling)
- Unsalted butter: 1/2 cup, melted
- Cream cheese: 24 oz (3 packages), softened
- Sour cream: 1 cup
- Vanilla extract: 1 tsp
- Large eggs: 4
- Cotton candy flavoring or cotton candy syrup: Optional, for flavor and color
- Cotton candy: For topping
- Sprinkles: Optional, for garnish
INSTRUCTIONS
- Step 1:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Step 2:
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan.
- Step 3:
- Bake the crust for 8-10 minutes, then let it cool completely.
- Step 4:
- In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy.
- Step 5:
- Mix in the sour cream and vanilla extract until well combined.
- Step 6:
- Add the eggs one at a time, mixing well after each addition.
- Step 7:
- Optionally, mix in cotton candy flavoring or syrup for an added burst of flavor and a fun color.
- Step 8:
- Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top with a spatula.
- Step 9:
- Place the pan on a baking sheet and bake for 50-60 minutes, until the edges are set and the center is slightly jiggly.
- Step 10:
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Step 11:
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Step 12:
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Step 13:
- Before serving, top the cheesecake with cotton candy and optional sprinkles for an extra touch of fun.
- Step 14:
- Release the cheesecake from the springform pan, slice, and serve chilled.
Serving and Storage Tips
- This cheesecake is best served chilled. Be sure to add the cotton candy topping just before serving to prevent it from melting.
- Store leftovers in the refrigerator for up to 5 days, but avoid adding cotton candy until ready to serve.
Helpful Notes
- If you can't find cotton candy flavoring, you can achieve a similar effect by using a few drops of food coloring and a bit of extra vanilla extract for flavor.
- For a more vibrant look, divide the cheesecake filling and color each portion differently before swirling them together in the pan.
Tips from Well-Known Chefs
- Chef Mia suggests adding a touch of lemon juice to the cheesecake batter for a hint of tartness that balances the sweetness.
- Chef Jason recommends using homemade cotton candy for the topping to ensure the freshest and fluffiest garnish.