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Cotton Candy Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 60 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Total Time: 6 hours (including chilling)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This cotton candy cheesecake is a whimsical, colorful dessert that blends the creamy richness of classic cheesecake with the sweet, nostalgic flavor of cotton candy. Featuring a pastel swirl of pink and blue, it’s perfect for parties, birthdays, or anytime you want to serve something fun and eye-catching.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 2 teaspoons cotton candy flavoring
  • Pink gel food coloring
  • Blue gel food coloring

Garnish (optional)

  • Whipped cream
  • Cotton candy

Instructions

  1. Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture is evenly moistened. Press this firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from oven and allow to cool completely.
  2. Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup of sugar and the vanilla extract, and continue beating until well blended. Add the eggs one at a time, mixing on low speed after each addition to incorporate without overmixing.
  3. Add cream and flavor: Stir in the sour cream, heavy cream, and cotton candy flavoring until the mixture is smooth and uniform.
  4. Create the swirled batter: Divide the cheesecake batter evenly into two separate bowls. Tint one bowl with pink gel food coloring and the other with blue. In the prepared crust, alternate spoonfuls of each colored batter, then use a knife to gently swirl the colors together, creating a marbled effect. Tap the pan lightly to release any trapped air bubbles.
  5. Bake the cheesecake: Place the springform pan in the oven and bake for 50 to 60 minutes, or until the center is just set but still slightly jiggly. Once done, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
  6. Chill and serve: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set completely. Before serving, top with whipped cream and cotton candy if desired for an extra festive touch.

Notes

  • Use gel food coloring to ensure vibrant colors without affecting the texture of the cheesecake.
  • Avoid overmixing the batter after adding eggs to prevent cracks during baking.
  • Store leftovers in the refrigerator for up to 4 days.
  • You can freeze the cheesecake without toppings for up to one month; thaw overnight in the fridge before serving.

Find it online: https://slsrecipes.com/cotton-candy-cheesecake-recipe/