Description
A fun and fluffy cheesecake inspired by the sweetness of cotton candy, with a smooth, creamy filling and a colorful, festive appearance.
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 Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp cotton candy flavoring (or 1–2 tbsp cotton candy syrup)
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- Pink and blue food coloring (optional)
- For the Topping:
- Whipped cream
- Cotton candy (for garnish)
Instructions
- Preheat the oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
- For the crust: In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture is well combined. Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes, then remove from the oven and let cool.
- For the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the vanilla extract and cotton candy flavoring (or syrup), then beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- Stir in the sour cream and heavy cream until the mixture is smooth.
- If desired, divide the cheesecake batter into two bowls. Add a few drops of pink food coloring to one bowl and blue food coloring to the other. Gently swirl the batters together to create a marbled effect (do not overmix).
- Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Tap the pan on the counter to remove any air bubbles.
- Bake the cheesecake for 55-65 minutes, or until the center is set and slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour to cool gradually.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.
- Before serving, top with whipped cream and garnish with cotton candy.
Notes
- If you don’t have cotton candy flavoring, you can substitute with cotton candy syrup or omit it for a more traditional cheesecake flavor.
- For a more vibrant color, add a little more food coloring to achieve your desired shade of pink and blue.
- Make sure the cheesecake is fully chilled before serving to get the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 27g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: cotton candy cheesecake, fun cheesecake, colorful cheesecake, sweet cheesecake, cotton candy dessert, no-bake cheesecake