Description
This whimsical Cotton Candy Cheesecake features a creamy, smooth filling infused with delicate cotton candy flavor, set atop a buttery graham cracker crust. Perfect for celebrations, this dessert combines classic cheesecake richness with a fun, airy cotton candy topping that delights both the eyes and the palate.
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
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper for easy removal of the cheesecake later.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter, mixing until the texture resembles wet sand. Press this mixture evenly and firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool.
- Prepare the Filling: Using a large bowl and mixer, beat the softened cream cheese and sugar together until smooth and creamy, about 3 to 4 minutes. Add eggs one at a time, blending well after each addition to ensure even mixing. Stir in vanilla extract, sour cream, and cotton candy flavoring gently to combine.
- Add Heavy Cream: Gradually add the heavy cream to the mixture, mixing until the batter is smooth and well combined without overbeating.
- Pour and Settle: Pour the cheesecake batter over the cooled crust in the springform pan. Tap the pan gently on the counter a few times to release trapped air bubbles for a smooth finish.
- Bake the Cheesecake: Place the pan in the oven and bake for 50 to 60 minutes. The cheesecake is done when the center is set but still has a slight jiggle, and the top has a light golden hue.
- Cool Slowly: Turn off the oven and leave the cheesecake inside with the oven door slightly open for 1 hour to cool gradually and prevent cracking. Afterward, remove the cheesecake from the oven and let it cool completely at room temperature.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to firm up and develop flavor.
- Garnish and Serve: Before serving, adorn the cheesecake with fresh cotton candy and optionally a dollop of whipped cream for an extra whimsical touch.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Be careful not to overmix once eggs are added to prevent a dense texture.
- Gradual cooling helps prevent cracking on the surface of the cheesecake.
- Cotton candy topping should be added last and served immediately as it dissolves quickly.
- Use a water bath if desired to minimize risk of cracking but this recipe works well without it.
