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Cotton Candy Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 22 reviews
  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 5 hours 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Cotton Candy Cheesecake is a delightfully whimsical dessert combining creamy cheesecake with the nostalgic, sweet flavor of cotton candy. A crisp graham cracker crust supports a rich, smooth filling infused with cotton candy extract, topped with fluffy cotton candy and optional whipped cream for an eye-catching presentation. Perfect for parties and special occasions, this cheesecake offers a unique twist on a classic favorite.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 2 teaspoons cotton candy flavoring (or cotton candy extract)
  • 1/4 cup heavy cream

For the Topping:

  • Cotton candy (for garnish)
  • Whipped cream (optional, for garnish)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake after baking.
  2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove from oven and allow it to cool.
  3. Prepare the Filling: In a large bowl, beat the softened cream cheese together with the sugar until smooth and creamy, approximately 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and cotton candy flavoring until well combined.
  4. Add Heavy Cream: Gradually pour in the heavy cream while continuing to mix until the batter is smooth and fully incorporated.
  5. Assemble Cheesecake: Pour the filling over the cooled crust in the springform pan. Tap the pan gently on the counter a few times to release any air bubbles trapped in the batter.
  6. Bake the Cheesecake: Bake in the preheated oven for 50 to 60 minutes, or until the center is set and the top gets a light golden color. The cheesecake should still have a slight jiggle in the center when you gently shake the pan.
  7. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This gradual cooling helps prevent cracking.
  8. Chill: After removing from the oven, cool the cheesecake completely at room temperature. Then refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
  9. Garnish and Serve: Just before serving, garnish the cheesecake with fluffy cotton candy on top and optionally add whipped cream for extra indulgence and a whimsical look.

Notes

  • Make sure the cream cheese is fully softened to prevent lumps in the batter.
  • Gently mixing the eggs one at a time helps prevent overmixing and cracking after baking.
  • Cooling the cheesecake gradually in the oven reduces the risk of cracks forming on the surface.
  • For best flavor, prepare the cheesecake a day ahead to allow the cotton candy flavor to meld.
  • Store leftovers covered in the refrigerator and consume within 3-4 days.

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Find it online: https://sweetindulgencescakes.com/cotton-candy-cheesecake-recipe/