Description
This magical, pastel-hued Cotton Candy Cheesecake brings together nostalgic carnival flavors and creamy decadence in one unforgettable dessert. It’s smooth, vibrant, and playfully sweet—perfect for birthdays, baby showers, or anyone who believes dessert should be fun. No need for a fair ticket—just a fork and a little imagination.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 cup cotton candy, chopped into small pieces
- 1 teaspoon food coloring (pink or blue, optional)
For the Topping:
- Whipped cream, as needed
- Extra cotton candy, for garnish
Instructions
- Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes and set aside to cool.
- In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing until fully incorporated.
- Beat in the eggs one at a time, scraping down the bowl between each addition. Stir in the sour cream until the mixture is silky.
- Gently fold in the chopped cotton candy and food coloring if using. Do not overmix.
- Pour the filling over the cooled crust and smooth the top. Place the springform pan into a large roasting pan and fill the outer pan with hot water to create a water bath.
- Bake for 55 to 65 minutes, or until the center is just set and slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
- Before serving, decorate with whipped cream and tufts of fresh cotton candy.
Notes
- Add cotton candy garnish just before serving to prevent it from dissolving.
- For added flavor, consider adding a few drops of cotton candy extract or syrup to the filling.
- The water bath helps prevent cracks and promotes even baking but can be skipped if needed—just reduce oven temperature slightly and keep an eye on the cheesecake.
- Store leftovers in the refrigerator for up to 5 days. Freeze slices for up to 2 months (without the cotton candy topping).
- Great for birthdays, themed parties, Easter, or simply indulging your inner child.
- Prep Time: 20 minutes
- 4 hours:
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American