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Cotton Candy Cheesecake is a whimsical, sweet dessert that brings the fun flavor of cotton candy into a creamy and dreamy cheesecake. This cheesecake features a buttery graham cracker crust, a smooth and rich cream cheese filling with torn pieces of cotton candy, and a fluffy whipped cream topping.
INGREDIENTS- Graham cracker crumbs: 1 1/2 cups
- Granulated sugar: 1/4 cup
- Unsalted butter: 1/2 cup, melted
- Cream cheese blocks: 4 (8 oz each), softened
- Granulated sugar: 1 cup
- Sour cream: 1 cup
- All-purpose flour: 1/4 cup
- Large eggs: 4
- Vanilla extract: 1 tsp
- Cotton candy: 1/2 cup, torn into small pieces
- Heavy cream: 1/2 cup (for topping)
- Powdered sugar: 2 tbsp (for topping)
- Additional cotton candy: for garnish
- Step 1:
- Preheat oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture into the bottom of a springform pan. Bake for 10 minutes, then cool.
- Step 2:
- In a large bowl, beat cream cheese until smooth. Add sugar and beat until combined. Mix in sour cream and flour until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and cotton candy pieces.
- Step 3:
- Pour filling over the cooled crust. Smooth the top and bake for 60-70 minutes, or until the center is set but still slightly jiggly. Turn off oven and let cheesecake cool with the door ajar for 1 hour. Refrigerate for at least 4 hours or overnight.
- Step 4:
- Whip heavy cream with powdered sugar until stiff peaks form. Spread or pipe whipped cream over the cooled cheesecake. Garnish with additional cotton candy.
- For a colorful touch, you can use different colors of cotton candy in the filling.
- Store the cheesecake in the refrigerator and add the cotton candy garnish just before serving to prevent it from melting.
- For a more intense cotton candy flavor, add a few drops of cotton candy flavoring to the filling mixture.
- To prevent cracks in the cheesecake, make sure to bake it in a water bath by placing the springform pan in a larger pan filled with hot water.
- Let the cheesecake cool gradually in the oven with the door ajar to prevent sudden temperature changes that can cause cracking.
Tips from Well-Known Chefs
- Chef Christina Tosi suggests using high-quality cotton candy for the best flavor and texture in your cheesecake.
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