Description
This Cotton Candy Cheesecake is a delightful twist on the classic dessert, featuring a creamy, smooth filling infused with whimsical cotton candy flavoring. Paired with a buttery graham cracker crust and topped with fluffy cotton candy and optional whipped cream, this cheesecake offers a fun and unique treat perfect for celebrations or a special dessert.
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 the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake later.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture has a wet sand consistency. Press this mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and allow to cool.
- Prepare the Filling: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy, approximately 3-4 minutes. Add the eggs one by one, mixing well after each addition. Stir in vanilla extract, sour cream, and cotton candy flavoring to infuse the whimsical taste.
- Add Heavy Cream: Gradually mix in the heavy cream until the batter is smooth and fully combined, ensuring a rich and creamy texture for the cheesecake.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Tap the pan gently on the counter to release any trapped air bubbles for an even texture.
- Bake the Cheesecake: Bake for 50-60 minutes or until the center is set but still slightly jiggly and the top is lightly golden. Avoid overbaking to keep the cheesecake creamy.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, preventing cracks and ensuring a smooth finish.
- Cool Completely: Remove the cheesecake from the oven and let it cool completely at room temperature before chilling.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set properly and enhance the flavors.
- Serve and Garnish: Before serving, decorate the cheesecake with fluffy cotton candy and optional whipped cream for a fun, eye-catching presentation.
Notes
- Ensure cream cheese is softened to prevent lumps in the batter.
- Gradual cooling in the oven prevents cracking on the cheesecake surface.
- Use high-quality cotton candy flavoring or extract for the best taste impact.
- Chilling overnight will improve texture and flavor melding.
- Handle cotton candy garnish just before serving as it dissolves quickly with moisture.
