Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/2 cup cotton candy-flavored syrup or cotton candy extract
- A few drops pink or blue food coloring (optional)
- Fresh cotton candy for garnish
Instructions
- Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
- Make the crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Gradually add sugar and mix well. Add eggs one at a time, mixing after each addition. Stir in vanilla extract, heavy cream, and cotton candy syrup or extract. If using, add food coloring and mix until the color is even.
- Bake: Pour the cheesecake filling over the crust. Bake for 50–60 minutes, or until the center is set but slightly jiggly.
- Cool: Turn off the oven, crack the oven door, and let the cheesecake cool for 1 hour inside. Then chill in the fridge for at least 4 hours or overnight.
- Serve: Before serving, top with fresh cotton candy. Slice and enjoy your dreamy Cotton Candy Cheesecake!
Would you like a no-bake version too? 🎠✨