Description
This Cotton Candy Cheesecake is a vibrant and whimsical dessert featuring a marbled pink and blue cheesecake swirled with a touch of cotton candy flavoring. With a classic graham cracker crust and a creamy, smooth filling, this fun party dessert is perfect for kids’ birthdays, carnival-themed events, or anyone looking to add a playful twist to their cheesecake experience.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup melted butter
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cotton candy flavoring
- pink food coloring
- blue food coloring
Toppings (Optional)
- Whipped cream for topping
- Cotton candy for garnish
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of a greased 9-inch springform pan to form the crust. Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and continue beating until fully combined. Mix in the sour cream, eggs one at a time, vanilla extract, and cotton candy flavoring until the batter is smooth and well blended.
- Color and layer the batter: Divide the cheesecake batter evenly into two separate bowls. Add pink food coloring to one bowl and blue food coloring to the other, mixing each until the color is uniform. Alternately spoon spoonfuls of pink and blue batter onto the prepared crust in the springform pan to create layers. Using a knife, gently swirl the two colors together to create a marbled effect.
- Bake the cheesecake: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly. Once baked, turn off the oven, crack the oven door open, and allow the cheesecake to cool inside for 1 hour to prevent cracking.
- Chill and serve: After the cheesecake has cooled, refrigerate it for at least 4 hours or preferably overnight to set properly. Before serving, top the cheesecake with whipped cream and garnish with a small tuft of cotton candy for an extra whimsical touch. Note that cotton candy should only be added just before serving as it will dissolve if added earlier.
Notes
- Cotton candy flavoring can be found online or at specialty baking stores.
- Avoid adding cotton candy as a garnish before chilling because it will dissolve.
- Use a springform pan to easily remove the cheesecake without damaging it.
- Letting the cheesecake cool in the oven with the door cracked helps prevent cracks on the surface.
