Description
A delightful and sweet dessert that combines the flavors of cotton candy with a creamy cheesecake, perfect for any celebration.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup cotton candy, chopped into small pieces
- 1 tablespoon powdered sugar (for garnish)
- Extra cotton candy for topping
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
- Add the chopped cotton candy to the mixture and fold gently until evenly distributed.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
- Before serving, sprinkle the top with powdered sugar and add extra cotton candy for decoration.
Notes
- For a fun twist, try using flavored cotton candy, such as blue raspberry or strawberry, to match your theme.
- If you want a lighter version, substitute half of the cream cheese with Greek yogurt for a tangy flavor and lower fat content.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg