Cotton Candy Cheesecake
Cotton candy cheesecake with a creamy vanilla base, cotton candy flavor, and pink and blue swirls for a fun party dessert.
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon cotton candy extract
- 1 teaspoon vanilla extract
- Pink food coloring
- Blue food coloring
- Cotton candy for topping optional
Instructions
- Preheat oven to 325°F and grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter and press firmly into the bottom of the pan.
- Bake crust for 10 minutes and let cool slightly.
- Beat cream cheese until smooth.
- Add sugar and mix until creamy.
- Mix in sour cream, cotton candy extract, and vanilla extract.
- Add eggs one at a time, mixing on low speed just until combined.
- Divide batter evenly into two bowls.
- Tint one bowl pink and the other blue.
- Alternate spoonfuls of each batter into the crust.
- Gently swirl with a knife to create a marbled effect.
- Bake for 55–65 minutes until edges are set and center is slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool inside for 30 minutes.
- Refrigerate at least 4 hours or overnight before serving.
- Top with cotton candy just before serving if desired.
Notes
Do not overmix the batter. Add cotton candy topping at the last moment to prevent melting.