Description
A sweet, creamy cheesecake with a fun cotton candy flavor, perfect for a whimsical dessert experience. Topped with cotton candy and sprinkles for extra sweetness and color.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese (3 packages), softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 4 large eggs
- Cotton candy flavoring or syrup (optional, for flavor and color)
- Cotton candy (for garnish)
- Sprinkles (optional)
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8-10 minutes, then cool completely.
- Beat softened cream cheese and 1 cup sugar until smooth. Mix in sour cream and vanilla extract.
- Add eggs one at a time, mixing well. Optionally, stir in cotton candy flavoring for a burst of flavor and color.
- Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes until set but slightly jiggly in the center.
- Let the cheesecake cool in the oven with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Before serving, garnish with cotton candy and sprinkles for an extra fun touch.
Notes
- For an extra fun touch, use cotton candy flavoring or syrup in the filling for flavor and color.
- If you prefer, you can use a store-bought cotton candy topping, but fresh cotton candy is ideal for an authentic look.
- The cheesecake can be made a day ahead to allow it to set and chill overnight.
- Ensure the cheesecake is completely cooled before adding the toppings.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg