Cotton Candy Cheesecake
This show-stopping cotton candy cheesecake recipe transforms a carnival favorite into an elegant dessert. Pastel pink and blue swirls of creamy, velvety cheesecake sit atop a buttery graham cracker crust, delivering that nostalgic sweet spun-sugar flavor in every bite.
Equipment
- 9-inch springform pan - with leak-proof base
- Stand mixer or electric hand mixer
- Large mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Large roasting pan - for water bath
- Heavy-duty aluminum foil
- Offset spatula or butter knife - for swirling
- Whisk
- Cooling rack
- Plastic wrap
- Piping bag with star tip - (optional)
- Food processor - (optional, for graham crackers)
Ingredients
- 2 cups graham cracker crumbs - 200g
- 3 tablespoons granulated sugar - 37g
- 6 tablespoons unsalted butter - 85g, melted
For the Cheesecake Filling
- 32 oz full-fat block cream cheese - 900g, softened to room temperature
- 1 cup granulated sugar - 200g
- 1/4 cup sour cream - 60g, room temperature
- 2 tablespoons all-purpose flour - 16g
- 4 large eggs - room temperature
- 1 teaspoon vanilla extract
- 1.5 teaspoons cotton candy flavoring extract
- pink gel food coloring - small amount
- blue gel food coloring - small amount
For the Topping
- 1 cup heavy whipping cream - 240ml, cold
- 2 tablespoons powdered sugar - 15g
- cotton candy - spun sugar, for garnish just before serving
- pastel sprinkles - (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside tightly with heavy-duty foil to create a watertight seal.
- Combine graham cracker crumbs and sugar in a bowl. Add melted butter and stir until mixture resembles wet sand. Press firmly into the bottom of the prepared pan and bake for 10 minutes. Cool completely.
- Beat softened cream cheese on medium speed until smooth. Add sugar and beat for 2 minutes. Mix in sour cream and flour. Add eggs one at a time, mixing on low just until incorporated.
- Add vanilla and cotton candy extract, mixing until just combined. Divide batter into three bowls and color two with pink and blue gel food coloring to your desired pastel shades.
- Alternate spoonfuls of pink, white, and blue batter over the cooled crust. Gently swirl with an offset spatula to create a marbled effect. Smooth the top.
- Place the springform pan in a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches 1 inch up the sides of the springform pan. Bake for 65-75 minutes.
- Turn off the oven, prop the door open, and allow the cheesecake to cool in the oven for 1 hour. Remove, cool completely to room temperature, then refrigerate for at least 4 hours or overnight.
- Beat cold heavy cream with powdered sugar until stiff peaks form. Pipe or dollop onto the chilled cheesecake.
- Release the springform pan and garnish with fresh cotton candy and pastel sprinkles just before serving. Slice with a warm, clean knife for perfect slices.
Notes
- Use full-fat block cream cheese, not the spreadable tub variety, for the proper set and texture.
- All ingredients for the cheesecake filling must be at room temperature—take them out of the fridge 2 hours before beginning.
- Do not overmix the batter after adding the eggs; mix on low just until each yolk disappears to prevent cracking.
- Double-wrap the springform pan with heavy-duty foil to prevent water from seeping in during the water bath.
- Add gel food coloring gradually—a little goes a long way and overmixing can deflate the batter.
- The cheesecake is perfectly done when the outer 2 inches are set but the center still has a gentle wobble—residual heat will finish cooking it.
- Cool the cheesecake gradually in the oven with the door propped open to prevent cracking from temperature shock.
- Add cotton candy garnish only at the very last moment before serving as it dissolves quickly when exposed to moisture.
- For clean slices, run a thin knife around the pan edge, then dip a sharp knife in hot water and wipe it dry between each cut.
- Store the cheesecake without cotton candy garnish in the refrigerator for up to 5 days, or freeze individual slices for up to 2 months.
- For a no-bake version, replace the eggs with 1 cup of whipped heavy cream folded into the filling and chill for 6+ hours.
- Make this cheesecake up to 2 days ahead and add fresh cotton candy and whipped cream right before serving for the best presentation.