Cotton Candy Cheesecake

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.

• 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

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.

• 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.

• 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.

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