Description
A whimsical, pastel-swirl cheesecake that pairs silky cream cheese filling with a crunchy graham crust and a touch of cotton candy flavor, finished with a cloud of spun sugar for a carnival-worthy dessert.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 teaspoon cotton candy flavor extract
- a few drops pink and blue food coloring, divided
- 1 cup whipped cream, for topping
- handfuls of cotton candy, for garnish
Instructions
- Preheat: Preheat oven to 325°F (160°C). Line the base of a 9-inch springform pan with parchment paper.
- Make the crust: Combine graham cracker crumbs and melted butter, press firmly into the bottom of the prepared pan to form an even crust.
- Prepare the pan for baking: Wrap the outside of the springform pan in foil to protect from water, then place it inside a larger roasting pan for a water bath.
- Make the filling: Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in sour cream, heavy cream, vanilla extract, and cotton candy flavor extract.
- Create the swirl: Divide the batter into portions, tint portions with pink and blue food coloring, gently swirl colored batters together and pour over the crust in the springform pan.
- Bake in a water bath: Place the roasting pan with the springform pan into the oven, add hot water to the outer pan so it comes about halfway up the springform, and bake 60 to 70 minutes until the edges are set and the center is slightly jiggly.
- Cool and chill: Turn off the oven and crack the door open, let the cheesecake rest inside for 1 hour. Remove, chill at least 4 hours or overnight for best set.
- Finish and serve: Top with whipped cream and add cotton candy garnish immediately before serving to preserve its airy texture.
Notes
- Add the cotton candy garnish right before serving as it will dissolve quickly in humidity.
- For a crack-free surface, avoid overbeating and use a water bath while baking.
- Use gel food coloring if you want vivid pastel hues without thinning the batter.
- Slice with a hot, wiped knife for clean slices.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 420
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: thirty two g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: cotton candy cheesecake, pastel cheesecake, carnival dessert, party cheesecake, no-bake option, whimsical dessert