Cotton Candy Delight (Printable Version)
# What You’ll Need:
01 -
Sprinkles (just if you want).
02 -
Cotton candy, enough to decorate.
03 -
Cotton candy flavor drop-ins, your call.
04 -
4 eggs, big ones.
05 -
A splash of vanilla (about 1 teaspoon).
06 -
1 cup of tangy sour cream.
07 -
1 cup of white sugar.
08 -
Three 8-oz blocks cream cheese (let them get soft).
09 -
Half a cup melted butter (no salt).
10 -
Quarter cup regular sugar.
11 -
One and a half cups graham cracker crumbs.
# Steps To Make It:
01 -
Right before you dig in, pile on the cotton candy.
02 -
Let it hang out on the counter till cool, then pop it in the fridge at least four hours.
03 -
Turn off the oven and leave the cheesecake in there for an hour with the door cracked open.
04 -
Bake it till it’s mostly set with a wobbly center, about 50 to 60 minutes.
05 -
Pour all that filling right onto your cooled crust.
06 -
If you’re feeling extra, toss in some cotton candy flavor stuff now.
07 -
Drop in one egg, beat it in, and keep doing that ‘til all 4 are in.
08 -
Stir in your vanilla and all the sour cream.
09 -
Beat the soft cream cheese with the full cup of sugar till super creamy.
10 -
Bake your crust for about 8 to 10 minutes. Let it cool all the way down.
11 -
Combine crumbs, sugar, and the melted butter. Smush into your pan and make it flat.
12 -
Crank your oven up to 325°F. Grease a springform pan (9 inches).
# Extra Notes:
01 -
Decorate with cotton candy just before you share it.
02 -
You can make the crust and filling a couple days in advance if you want.
03 -
Let it cool slowly so you don’t see any cracks.
04 -
If you want fewer cracks, try the water bath trick—works well, totally optional.