Here’s the complete recipe for your Cotton Candy Cheesecake—a fun, colorful, and delicious dessert that’s perfect for parties!
Cotton Candy Cheesecake
A whimsical, carnival-inspired cheesecake bursting with sweet, nostalgic flavor—sure to steal the show at any gathering!
Ingredients:
For the Crust:
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1½ cups graham cracker crumbs
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¼ cup granulated sugar
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6 tbsp unsalted butter, melted
For the Cheesecake Filling:
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24 oz (3 blocks) cream cheese, softened
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1 cup granulated sugar
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1 cup sour cream
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3 large eggs
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1 tsp vanilla extract
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½ cup cotton candy syrup or melted cotton candy (adjust for desired sweetness)
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Pink & blue food coloring (optional, for swirl effect)
For the Topping:
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1 cup whipped cream
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2 tbsp cotton candy syrup (for drizzle)
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Sprinkles or extra cotton candy for decoration
Instructions:
1. Prepare the Crust:
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Preheat oven to 325°F (160°C).
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Mix graham cracker crumbs, sugar, and melted butter until combined.
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Press firmly into the bottom of a 9-inch springform pan.
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Bake for 8-10 minutes, then let cool.
2. Make the Cheesecake Filling:
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Beat cream cheese and sugar until smooth.
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Add sour cream and vanilla, mixing well.
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Beat in eggs one at a time, just until incorporated.
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Divide batter into two bowls.
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Mix cotton candy syrup into one portion (add pink or blue food coloring if desired).
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Keep the other portion plain (or tint with a different color).
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Pour batters into the crust, alternating colors, and swirl gently with a knife.
3. Bake & Cool:
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Bake for 45-55 minutes until edges are set but the center is slightly jiggly.
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Turn off the oven, crack the door, and let it cool inside for 1 hour.
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Chill in the fridge for at least 4 hours (preferably overnight).
4. Decorate:
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Top with whipped cream, a drizzle of cotton candy syrup, and sprinkles or extra cotton candy.
Enjoy your magical, carnival-inspired treat! 🎪🍬
Would you like any modifications, like a no-bake version or gluten-free adjustments? 😊
