Description
This whimsical Cotton Candy Cheesecake combines a creamy, rich classic cheesecake base with a playful marbled pink and blue cotton candy flavor. Perfect for birthday celebrations or any fun occasion, this vibrant dessert features a buttery graham cracker crust and is beautifully swirled with gel food coloring to create a stunning visual effect. Finished with a delicate puff of cotton candy and sprinkles, it’s both a feast for the eyes and the palate.
Ingredients
Scale
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon cotton candy flavoring
- 3 large eggs
- Pink gel food coloring
- Blue gel food coloring
For garnish (optional):
- Whipped cream
- Cotton candy
- Sprinkles
Instructions
- Prepare the pan and crust. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent water from leaking in during baking. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter, then press this mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove and set aside to cool slightly.
- Make the cheesecake filling. In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and mix thoroughly. Then pour in the heavy cream, vanilla extract, and cotton candy flavoring, beating to combine. Incorporate the eggs one at a time at low speed, mixing just until combined to keep the batter smooth and airy.
- Color and layer the batter. Divide the cheesecake batter evenly into two separate bowls. Tint one half with pink gel food coloring and the other half with blue gel food coloring. Alternately spoon dollops of each colored batter onto the crust, creating a layered pattern. Using a knife or skewer, gently swirl the colors together to create a beautiful marbled effect.
- Bake the cheesecake in a water bath. Place the springform pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath to ensure even, gentle baking. Bake for 55 to 65 minutes, or until the center is just set but still slightly jiggly.
- Cool and chill. After baking, turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour. Then remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to fully set and develop flavor.
- Garnish and serve. Before serving, top the chilled cheesecake with whipped cream, colorful sprinkles, and a small puff of cotton candy for whimsical presentation. Serve immediately to enjoy the cotton candy garnish at its freshest.
Notes
- Use gel food coloring to achieve vibrant colors without changing the batter’s consistency.
- Add cotton candy garnish only right before serving, as it will quickly melt and lose its fluffiness.
- This cheesecake can be prepared up to 2 days in advance and stored covered in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg
