Description
This Cotton Candy Cheesecake is a whimsical twist on the classic dessert, featuring a creamy, smooth filling infused with cotton candy flavoring atop a buttery graham cracker crust. Finished with a light garnish of fluffy cotton candy and optional whipped cream, this cheesecake is perfect for parties and special occasions, offering a playful and sweet indulgence.
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 generously and line the bottom with parchment paper to ensure easy removal of the cheesecake later.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared springform pan, creating the crust layer. Bake in the preheated oven for 10 minutes. Remove and allow to cool while preparing the filling.
- Prepare the Filling Bases: In a large mixing bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy, which should take about 3-4 minutes to avoid lumps.
- Add Eggs and Flavorings: Add the eggs one at a time into the cream cheese mixture, mixing thoroughly after each addition to maintain a smooth batter. Stir in the vanilla extract, sour cream, and cotton candy flavoring to infuse that signature cotton candy taste into the filling.
- Incorporate Heavy Cream: Gradually add the heavy cream to the mixture and continue mixing until the batter is smooth and fully integrated, ensuring a rich and creamy consistency.
- Assemble and Remove Air Bubbles: Pour the cheesecake filling evenly over the cooled crust in the springform pan. Gently tap the pan on the countertop several times to eliminate any trapped air bubbles for a smooth surface.
- Bake the Cheesecake: Place the pan in the oven and bake for 50-60 minutes until the center is just set but still has a slight jiggle and the top is lightly golden brown.
- Cool in Oven: Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracking.
- Cool Completely and Chill: Remove the cheesecake from the oven and allow it to reach room temperature. Then refrigerate it for at least 4 hours, preferably overnight to let the flavors meld and the texture to set firmly.
- Add Garnishes and Serve: Just before serving, top the cheesecake with fluffy cotton candy and, if desired, a dollop of whipped cream for a whimsical and delightful presentation.
Notes
- Make sure cream cheese is softened to room temperature to avoid lumps in the filling.
- Do not overbake the cheesecake as it may dry out; it’s done when the center has a slight jiggle.
- Gradual cooling helps prevent cracks on the cheesecake surface.
- Use a water bath if you want extra creamy texture, but it’s optional.
- Cotton candy flavoring is essential for authentic taste; you can find it online or specialty stores.
- Add the cotton candy topping just before serving to prevent it from melting.
