Cotton Candy Cheesecake
A baked cheesecake with a graham cracker crust and a pink cotton candy flavored filling, topped with whipped cream and cotton candy.
Equipment
- 9-inch springform pan
- Stand mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Wire rack
Ingredients
Main Ingredients
- 1 ½ cup graham cracker crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp packed brown sugar
- 24 oz cream cheese softened, three 8 ounce blocks
- ¾ cup granulated sugar
- 3 large eggs room temperature
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 tsp cotton candy flavoring plus up to 1 teaspoon more to taste
- 4 drops pink or blue gel food coloring optional
- ½ cup cold heavy cream whipped to soft peaks for topping
- 1 small handful cotton candy about 1 ounce, for topping
Instructions
Cooking
- Make the crust. Mix the crumbs, brown sugar, and butter, press into a 9 inch springform pan, and chill while you prepare the filling.
- Mix the filling. Beat the cream cheese and sugar until smooth, then mix in the eggs one at a time, followed by the sour cream, vanilla, flavoring, and coloring.
- Bake. Pour the filling over the crust and bake at 325 degrees F for 55 minutes, until the edges are set and the center jiggles slightly.
- Rest in the oven. Turn off the heat, crack the oven door, and leave the cheesecake inside for 1 hour.
- Chill. Refrigerate for at least 4 hours or overnight until firm.
- Top. Release the ring, top with whipped cream and cotton candy, and slice with a warm clean knife.
Notes
Substitutions: Use sprinkles instead of cotton candy if you want a topping that holds up longer.
Tips: Soften the cream cheese for 1 hour and add flavoring a little at a time.
Storage: Refrigerate for up to 4 days or freeze unfrosted slices for up to 1 month.