Cotton Candy Cheesecake Delight (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
1/2 cup unsalted butter, melted
→ Filling
04 -
24 oz cream cheese, softened (3 packages)
05 -
1 cup granulated sugar
06 -
1 cup sour cream
07 -
1 tsp vanilla extract
08 -
4 large eggs
09 -
Cotton candy flavoring or cotton candy syrup (optional)
→ Topping
10 -
Cotton candy
11 -
Sprinkles (optional)
# Instructions:
01 -
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
02 -
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan.
03 -
Bake the crust for 8-10 minutes, then let it cool completely.
04 -
In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy.
05 -
Mix in the sour cream and vanilla extract until well combined.
06 -
Add the eggs one at a time, mixing well after each addition.
07 -
Optionally, mix in cotton candy flavoring or syrup for an added burst of flavor and a fun color.
08 -
Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top with a spatula.
09 -
Place the pan on a baking sheet and bake for 50-60 minutes, until the edges are set and the center is slightly jiggly.
10 -
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
11 -
Remove the cheesecake from the oven and let it cool completely at room temperature.
12 -
Refrigerate the cheesecake for at least 4 hours, preferably overnight.
13 -
Before serving, top the cheesecake with cotton candy and optional sprinkles. Release the cheesecake from the springform pan, slice, and serve chilled.