Description
This Cotton Candy Cheesecake is a fun and festive dessert that combines creamy cheesecake with whimsical cotton candy flavor and vibrant pink and blue swirls. Perfect for parties or special occasions, it features a buttery graham cracker crust and a marbled batter tinted with colorful food coloring, finished with a light topping of whipped cream and cotton candy for an eye-catching presentation.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon cotton candy flavoring
- Pink food coloring
- Blue food coloring
Topping
- Whipped cream
- Cotton candy
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then remove and allow it to cool completely.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure even consistency.
- Add flavorings and divide batter: Stir in vanilla extract, sour cream, heavy cream, and cotton candy flavoring into the batter. Divide the batter evenly between two separate bowls.
- Color the batter: Tint one bowl of batter with pink food coloring and the other with blue food coloring according to your desired intensity, mixing until the colors are uniform.
- Create marbled effect: Alternate spoonfuls of pink and blue batter onto the cooled crust in the springform pan. Use a knife to gently swirl the colors together to form a marbled pattern without fully blending them.
- Bake the cheesecake: Bake the pan in the preheated oven for 50 to 60 minutes, until the center is almost set but still slightly jiggly. To prevent cracking, you may use a water bath during baking.
- Cool gradually: Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. This slow cooling helps prevent cracks and sets the cheesecake gradually.
- Chill the cheesecake: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set and develop flavor.
- Serve: Just before serving, top the cheesecake with whipped cream and pieces of cotton candy. Avoid adding cotton candy too early as it will dissolve quickly.
Notes
- Do not add the cotton candy topping until just before serving, as it will dissolve quickly.
- For best results, use a water bath during baking to prevent cracks in the cheesecake.
- You can substitute cotton candy flavoring with raspberry extract for a fruity twist.
