Cotton Candy Cheesecake (Print Version)
# Ingredients:
01 -
1 1/2 cups graham cracker crumbs.
02 -
1/4 cup granulated sugar.
03 -
1/2 cup unsalted butter, melted.
04 -
4 (8 oz each) cream cheese blocks, softened.
05 -
1 cup granulated sugar.
06 -
1 cup sour cream.
07 -
1/4 cup all-purpose flour.
08 -
4 large eggs.
09 -
1 tsp vanilla extract.
10 -
1/2 cup cotton candy, torn into small pieces.
11 -
1/2 cup heavy cream.
12 -
2 tbsp powdered sugar.
13 -
Additional cotton candy for garnish.
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
Whip heavy cream with powdered sugar until stiff peaks form. Spread or pipe whipped cream over the cooled cheesecake. Garnish with additional cotton candy.
# Notes:
01 -
This Cotton Candy Cheesecake is a whimsical dessert that brings a playful twist to classic cheesecake with its sweet and fun cotton candy flavor.
02 -
For a colorful touch, you can use different colors of cotton candy in the filling.
03 -
Store the cheesecake in the refrigerator and add the cotton candy garnish just before serving to prevent it from melting.