Candy Cheesecake Treat (Print Version)
# Ingredients:
→ Crust Base
01 -
6 tablespoons unsalted butter, melted
02 -
1/4 cup white sugar
03 -
1 1/2 cups crushed graham crackers
→ Cheesecake Mixture
04 -
16 ounces sour cream
05 -
4 soft blocks of 8-oz cream cheese
06 -
4 big eggs
07 -
1 cup sugar
08 -
1 teaspoon vanilla flavoring
09 -
1/4 cup regular flour
10 -
1/2 cup small pieces of cotton candy
→ Creamy Topping
11 -
Powdered sugar, 2 tbsp
12 -
1/2 cup whipping cream
13 -
Extra cotton candy as decoration
# Instructions:
01 -
Start by preheating the oven to 325°F. Combine the butter, sugar, and crushed graham crackers in a bowl, mixing until moistened and sandy in texture. Press this mixture evenly into the base of a 9-inch springform pan until packed firmly. Bake for 10 minutes or so, then set aside to cool completely.
02 -
Take a large bowl and beat the softened cream cheese until there's no lumps left. Toss in the sugar and keep mixing until smooth. Add sour cream and flour, combining gently to avoid any clumps. Slip in the eggs one by one, giving the batter a good stir in between. Add the vanilla to finish, then carefully fold in those cotton candy pieces.
03 -
Pour the creamy batter onto the cooled crust, smoothing the surface lightly. Slide the pan into your preheated oven and bake for 60 to 70 minutes. It's ready when the middle is almost set, with just a slight jiggle. Turn off the oven, crack the door open, and leave the cake there for about an hour to cool down slowly.
04 -
Once the cheesecake is done cooling in the oven, place it on the counter until it reaches room temp. Cover it securely and store it in the fridge for at least 4 hours or, even better, overnight. This step makes it set perfectly and improves the flavor.
05 -
When you're ready to serve, whip the heavy cream together with powdered sugar until it holds stiff peaks. Spread or pipe the cream on top of your cold cheesecake. Finish everything off with fluffy cotton candy just before serving, so it stays fresh and doesn't melt away.
# Notes:
01 -
This irresistible Cotton Candy Dessert combines the smoothness of cheesecake with nostalgic carnival cotton candy.
02 -
Play around with cotton candy colors like pink and blue to make a fun swirled effect in the batter.
03 -
Add cotton candy on top right before serving since it can melt if left on for too long.
04 -
You can make this dessert up to 3 days ahead and keep it chilled. Just wait to add the topping until the end.