Name: Cotton Candy Cheesecake Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter (melted); 16 ounces cream cheese (softened); 1 cup granulated sugar; 1 teaspoon vanilla extract; 3 large eggs; 1/2 cup sour cream; 1/2 cup cotton candy (fluffed, plus extra for topping)

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Introduction

This Cotton Candy Cheesecake offers a fun and whimsical twist on a classic dessert. The addition of cotton candy creates a light, fluffy texture and a subtle sweetness that is sure to delight both kids and adults alike.

A round dessert with four clear layers sits on a white plate over a white marbled surface. The bottom layer is a crumbly, golden-brown crust. Above it is a smooth white layer, followed by a thicker, light pink creamy layer. The top layer is a pale, airy white cream. On top of the dessert, there are fluffy clouds of pink and blue cotton candy placed in the center. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
1/2 cup unsalted butter, melted
16 ounces cream cheese, softened
1 cup granulated sugar (for filling)
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup cotton candy (fluffed, plus extra for topping)

Instructions

Step 1: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan. In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the pan to form an even layer. Bake for 10 minutes, then remove and let cool.
Step 2: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and vanilla extract, mixing well.
Step 3: Add the eggs one at a time, beating well after each addition. Stir in the sour cream until smooth. Gently fold in the fluffed cotton candy until evenly distributed throughout the batter.
Step 4: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake for 50–60 minutes, or until the center is set but still slightly jiggly.
Step 5: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool slowly.
Step 6: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results. Before serving, top with additional cotton candy for decoration. Carefully remove the cheesecake from the pan, slice, and enjoy.

Tips & Variations

Use flavored cotton candy (like strawberry or blue raspberry) to add a unique twist to the cheesecake flavor.
Make sure the cream cheese is fully softened before mixing to ensure a smooth batter without lumps.
If cotton candy melts too quickly while folding, work quickly and gently to preserve its fluffiness.
For a firmer crust, chill the crust in the refrigerator for 15 minutes before baking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Because of the cotton candy topping, add fresh cotton candy just before serving to maintain its texture. To reheat slices, let them come to room temperature for about 20 minutes; avoid microwaving as it may alter the texture.

How to Serve

A round cake with four visible layers sits on a white plate against a white marbled texture. The bottom layer is a crumbly light brown crust, topped by a thick white creamy layer. Above that is a smooth pale pink mousse layer, followed by another thicker fluffy white layer. On top, there is a large, fluffy mix of pink and blue cotton candy, adding a soft and light texture with swirling colors. The background includes soft pink and blue elements out of focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of cotton candy in the filling?

Regular sugar won’t replicate the light texture and unique sweetness cotton candy provides. However, you can increase the granulated sugar slightly for sweetness if cotton candy is unavailable, but expect a different texture.

Why does the cheesecake need to cool in the oven with the door ajar?

Cooling the cheesecake slowly in the oven prevents cracks by allowing it to adjust gradually to temperature changes, resulting in a smoother surface and better texture.