Ingredients
For the crust
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the cheesecake filling
4 packages (8 ounces each) full‑fat cream cheese
1 cup granulated sugar
1 cup sour cream, at room temperature
¼ cup all‑purpose flour
4 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup cotton candy, torn into small pieces
For the topping and garnish
½ cup heavy whipping cream, very cold
2 tablespoons powdered sugar
Additional cotton candy, for garnish
Instructions
Preheat the oven and prepare the crust
Preheat your oven to 325°F. In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9‑inch springform pan, using the bottom of a measuring cup to compact it evenly.
Bake the crust for 10 minutes, then remove from the oven and let it cool on a wire rack while you make the filling. Leave the oven on at 325°F.
Beat the cream cheese
In a large mixing bowl (use a stand mixer with the paddle attachment or a hand mixer), beat the softened cream cheese on medium speed until completely smooth and lump‑free, about 2–3 minutes.
Add sugar, sour cream, and flour
Add 1 cup of granulated sugar to the cream cheese and beat until combined. Mix in the sour cream and flour until smooth, scraping down the sides of the bowl as needed.
Add the eggs
Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix.
Add vanilla and cotton candy
Stir in the vanilla extract. Then, gently fold in the torn cotton candy pieces with a rubber spatula until evenly distributed. The cotton candy will begin to melt slightly—this is normal.
Assemble and bake
Pour the filling over the cooled crust and smooth the top with the spatula.
Bake for 60–70 minutes, until the edges are set and the center is still slightly jiggly (like gelatin) when you gently shake the pan.
Cool gradually
Turn off the oven and crack the oven door open about 4–6 inches. Let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks.
Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, cover and refrigerate for at least 4 hours, or overnight.
Make the whipped cream topping
In a chilled bowl, beat the cold heavy cream and powdered sugar together until stiff peaks form (the cream holds its shape when you lift the beaters).
Top and garnish
Spread or pipe the whipped cream over the chilled cheesecake. Just before serving, garnish with fresh tufts of additional cotton candy. Serve immediately after adding the cotton candy garnish.
Cotton Candy Cheesecake
