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Cotton Candy Cheesecake

Cotton Candy Cheesecake

Cotton Candy Cheesecake is a whimsical dessert that blends the nostalgic sweetness of cotton candy with the rich, creamy texture of classic cheesecake. Featuring a buttery graham cracker crust and a pastel swirl effect, this treat is perfect for parties or special indulgences, delighting kids and adults alike with its playful flavors and eye-catching appearance.

  • Total Time: 5-6 hours including chilling
  • Yield: 8-10 servings 1x

Ingredients

Scale

Crust

  • 1 1/2 cups crushed graham crackers
  • 5 tablespoons melted butter
  • 2 tablespoons sugar

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1–2 teaspoons cotton candy flavored syrup or extract
  • Optional: a few drops of pastel pink or blue food coloring

Garnishes

  • Light cotton candy pieces
  • Pastel sprinkles
  • Edible glitter
  • Fresh berries (optional)

Instructions

  1. Prepare the Crust: Start by mixing crushed graham crackers with melted butter and sugar until well combined. Press this mixture evenly into the bottom of a springform pan to form a firm, golden base. Chill it in the refrigerator while you prepare the filling to ensure it sets nicely.
  2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar, mixing well. Beat in eggs one at a time until fully combined. Stir in sour cream and vanilla extract for richness, then add the cotton candy flavored syrup or extract. If desired, add a few drops of pastel food coloring to mimic cotton candy hues, keeping it subtle for the best effect.
  3. Combine and Swirl: Pour the cheesecake filling over the chilled crust. To create a whimsical swirl effect, gently drop small spoonfuls of colored batter or cotton candy syrup on top. Use a toothpick or skewer to swirl gently without overmixing.
  4. Bake Slowly and Cool: Preheat oven and bake the cheesecake at a low temperature (about 325°F / 160°C) for 50 to 60 minutes, until the edges are set but the center still jiggles slightly. This slow baking yields a silky texture. After baking, allow the cheesecake to cool gradually in the oven with the door ajar. Then refrigerate for at least 4 hours or overnight to set fully.
  5. Garnish and Serve: Before serving, top the cheesecake with light and airy cotton candy pieces, pastel sprinkles, or edible glitter for a carnival-inspired presentation. Fresh berries can be added for color and a subtle tart contrast.

Notes

  • Use room temperature cream cheese and eggs for a smooth, lump-free filling.
  • Beat the filling just until combined to avoid incorporating too much air.
  • Bake the cheesecake in a water bath to prevent cracking and ensure even cooking.
  • Start with a small amount of cotton candy extract; it is potent and can overpower the flavor.
  • Refrigerate the cheesecake overnight to improve texture and flavor.
  • Author: Lina
  • Prep Time: 20-30 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/10th of cheesecake)
  • Calories: 350
  • Sugar: 28g
  • Sodium: 280mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 0.5g
  • Protein: 6g
  • Cholesterol: 100mg

Keywords: Cotton Candy Cheesecake, cotton candy dessert, whimsical cheesecake, pastel cheesecake, party dessert