Go Back

Cotton Candy Cheesecake Dessert

Indulge in this whimsical cotton candy cheesecake that blends rich, creamy cheesecake with nostalgic flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 10 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs Provides the perfect crunch for the cheesecake base.
  • 0.25 cups 1/4 cup granulated sugar A touch of sweetness to balance the rich flavors.
  • 0.5 cups 1/2 cup unsalted butter, melted Brings the crust together.
For the filling
  • 24 oz 24 oz cream cheese (3 packages), softened Creates that luscious, creamy filling.
  • 1 cup 1 cup granulated sugar Defines the sweetness of the cheesecake.
  • 1 cup 1 cup sour cream Adds tanginess to the dessert.
  • 1 tsp 1 tsp vanilla extract Enhances the overall flavor.
  • 4 large eggs 4 large eggs Essential for binding the filling.
  • 1 tbsp Cotton candy flavoring or syrup, optional Adds a burst of cotton candy flavor.
For the topping
  • 1 cup Cotton candy, for topping The whimsical finish for the cheesecake.
  • 1/4 cup Sprinkles, optional Adds extra color and fun.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until moistened.
  3. Press the mixture firmly into the bottom of the prepared springform pan to form a solid crust.
  4. Bake the crust for 8-10 minutes, then let it cool completely.
Making the Filling
  1. In a large mixing bowl, beat softened cream cheese and 1 cup granulated sugar until smooth and creamy.
  2. Mix in sour cream and vanilla extract until well combined.
  3. Add eggs one at a time, mixing well after each addition.
  4. Optionally mix in cotton candy flavoring or syrup.
Baking
  1. Pour the cheesecake filling over the cooled crust, smoothing the top.
  2. Place the pan on a baking sheet and bake for 50-60 minutes, until edges are set and center is slightly jiggly.
  3. Turn off the oven and let the cheesecake cool inside for 1 hour.
  4. Remove from the oven and let cool completely at room temperature.
  5. Refrigerate for at least 4 hours, preferably overnight.
Serving
  1. Top the cheesecake with cotton candy and optional sprinkles before serving.
  2. Release from the springform pan, slice, and serve chilled.

Notes

For a healthier version, use low-calorie sweeteners and dairy-free products. Store covered in the fridge for 5-7 days.