Description
A delightful and colorful Cotton Candy Cheesecake that brings the fun of the carnival to your dessert table.
Ingredients
- For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- ⅛ teaspoon salt
- For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- ¾ cup sour cream, room temperature
- 3 large eggs, room temperature
- ⅓ cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- ½ teaspoon cotton candy flavoring
- Pink gel food coloring
- Blue gel food coloring
- For the Cotton Candy Whipped Cream:
- 1 cup cold heavy whipping cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cotton candy flavoring
- Pink or blue gel food coloring, optional
- For Decoration:
- Cotton candy, for topping
- Pink and blue sprinkles
- White chocolate curls, optional
Instructions
- Prepare the oven and pan. Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust. Mix the graham cracker crumbs, melted butter, sugar, and salt until evenly combined. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then let cool.
- Beat the cream cheese. In a large bowl, beat the softened cream cheese and granulated sugar on medium-low speed until smooth and creamy. Scrape down the sides of the bowl as needed.
- Add the remaining filling ingredients. Mix in the sour cream, heavy cream, vanilla extract, cotton candy flavoring, and flour. Add the eggs one at a time, mixing on low speed just until incorporated. Avoid overmixing.
- Create the pastel colors. Divide the filling evenly between two bowls. Tint one portion pale pink and the other pale blue using small amounts of gel food coloring.
- Layer the cheesecake. Spoon alternating dollops of pink and blue filling over the cooled crust. Gently swirl the colors with a skewer for a marbled effect.
- Bake the cheesecake. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, taking care not to let water enter the cheesecake. Bake for 55–65 minutes, until the edges are set and the center still has a slight wobble.
- Cool gradually. Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour. Remove it from the water bath, cool to room temperature, then cover and refrigerate for at least 6 hours or overnight.
- Prepare the whipped cream. Beat the cold heavy cream, powdered sugar, vanilla, and cotton candy flavoring until stiff peaks form. Add a tiny amount of food coloring if desired.
- Decorate and serve. Pipe or spread the whipped cream over the chilled cheesecake. Add pastel sprinkles and white chocolate curls. Place small tufts of cotton candy on top immediately before serving, since cotton candy dissolves quickly when exposed to moisture.
Notes
- Use room-temperature ingredients for a smooth filling without lumps.
- Choose a good cotton candy flavoring intended for baking; concentrated flavorings can be strong, so follow the product’s recommended amount.
- Avoid overmixing once the eggs are added to reduce cracking.
- Use a water bath to help the cheesecake bake gently and evenly.
- Add cotton candy at the last minute to keep it fluffy and prevent it from melting into the whipped cream.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg