Cotton Candy Cheesecake
A delightful dessert that combines the creamy richness of cheesecake with the sweet and fun flavor of cotton candy, perfect for parties and birthdays.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
For the cheesecake filling
- 3 cups cream cheese, softened about 24 oz
- 0.75 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cups heavy cream
- to taste cotton candy flavoring
- optional food coloring for desired color
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, combine the softened cream cheese, sugar, and vanilla. Beat until the mixture is smooth.
- Add the cotton candy flavoring and food coloring, mixing until everything is well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture.
- Pour the filling over the prepared crust and smooth the top with a spatula.
Baking
- Bake the cheesecake for about 60 minutes, or until it is set.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
Serving
- Slice the cheesecake into wedges and place them on plates. Top each slice with extra whipped cream, sprinkles, or real cotton candy for an extra fun touch!
Notes
Make sure the cream cheese is well-softened so it beats smoothly with the sugar. Adjust the cotton candy flavoring to suit your taste; start with a small amount and add more if desired. To store leftover cheesecake, cover it tightly and keep in the refrigerator for up to 5 days or freeze for up to 3 months.