Description

Indulge in this Cotton Candy Cheesecake, a whimsical and creamy dessert bursting with nostalgic carnival flavors and vibrant pastel colors! Perfect for birthdays, celebrations, and anyone who loves the magical sweetness of cotton candy.

Ingredients

For the crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the filling:

3 cups (24 oz) cream cheese, softened
1 cup granulated sugar
1 teaspoon cotton candy flavoring
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
Pink and blue food coloring

Optional for garnish:

Whipped cream
Cotton candy
Sprinkles

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Instructions

Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan to form an even crust. Set aside.
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add sugar, cotton candy flavoring, and vanilla extract. Beat until well combined.
Add eggs one at a time, beating on low speed after each addition just until incorporated.
Mix in the sour cream until smooth.
Divide the batter into two bowls. Tint one portion pink and the other blue using food coloring.
Drop spoonfuls of each colored batter alternately into the crust, then swirl gently with a knife for a marbled effect.
Bake for 50–60 minutes, or until the center is just set and slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.

Notes

Avoid overmixing once the eggs are added to prevent cracking.
Use gel food coloring for vibrant pastel shades without thinning the batter.
Decorate with cotton candy just before serving to avoid melting.