Cotton Candy Cheesecake Dessert (Print Version)
Creamy cheesecake with cotton candy notes, graham crust, and light sweet topping. Fun, festive, and creamy.
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Filling
04 -
24 ounces cream cheese, softened
05 -
1 cup granulated sugar
06 -
1 cup sour cream
07 -
1 teaspoon vanilla extract
08 -
4 large eggs
09 -
Cotton candy flavoring or syrup, as desired
→ Topping
10 -
Cotton candy, for garnish
11 -
Sprinkles, optional, for garnish
# Steps:
01 -
Preheat oven to 325°F (163°C) and generously grease a 9-inch springform pan.
02 -
Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter in a mixing bowl. Mix until evenly moistened. Press firmly into the bottom of the prepared pan.
03 -
Bake crust for 8 to 10 minutes until lightly golden. Allow crust to cool completely before proceeding.
04 -
In a large mixing bowl, beat softened cream cheese and remaining 1 cup granulated sugar until smooth and creamy.
05 -
Add sour cream, vanilla extract, and cotton candy flavoring or syrup if using. Mix thoroughly until fully combined.
06 -
One at a time, incorporate eggs, mixing just until each is incorporated. Avoid overmixing to prevent excess air in the batter.
07 -
Pour the cheesecake batter over the cooled crust. Bake for 50 to 60 minutes or until the center is nearly set but still slightly wobbly.
08 -
Remove from oven and let cool to room temperature. Refrigerate for a minimum of 4 hours, or until fully set.
09 -
Immediately before serving, top with fresh cotton candy and sprinkles as desired.
# Notes:
01 -
Ensure the cheesecake is completely chilled before garnishing with cotton candy to prevent it from dissolving.