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COTTON CANDY CHEESECAKE

COTTON CANDY CHEESECAKE

This COTTON CANDY CHEESECAKE is so good, and it tastes like cotton candy.  It’s so much fun to make, and it’s no bake, so you can make it ahead of time, and keep it in the freezer until you’re ready to serve it.  It’s got a crunchy graham cracker crust, and then the smooth, cool, and creamy sweet layers of delicious flavors.  Keep this one in your favorites, because everyone is going to love it. 

HERE’S WHAT YOU NEED:FOR THE CRUST:
2 sleeves of graham crackers – crushed into fine crumbs

1 heaping Tablespoon of sugar
1 stick of butter – melted
FOR THE FILLING:
4 – 8 ounce packages of cream cheese – softened

1 cup of heavy cream – to whip

1 cup of sugar
1 Tablespoon of JELLO – Berry blue

1 Tablespoon of JELLO – Cherry

1 Tablespoon of JELLO – LemonWaterBerry Blue – JELLOCherry – JELLOLemon – JELLO
Packaged Cotton Candy – See link

COOKS TOOLS NEEDED:

6 – 4 inch spring-form pans – See link
Parchment paper

3 large Ramekins

Stand mixer

BlenderSpatula’s
Spoons
HERE’S WHAT YOU DO:
Open the graham crackers and break the crackers up into smaller pieces, and place in the blender.  Blend the graham crackers into crumbs, and place crumbs in a dish.  Add the heaping Tablespoon of sugar to the crumbs, and stir.  Melt the butter in the microwave, and pour into crumbs.  Mix well, blending butter into crumbs, until crumbs are coated in butter.  Line the bottom’s of the 4 inch Spring-form pans with Parchment paper, and press the crumb mixture evenly into the pans.  Place pans in the freezer.
In the mixing bowl of a stand mixer, add the heavy cream, and 1 Tablespoon of sugar, and mix on medium speed until the cream starts to thicken.  Turn the mixer on high, and whip until stiff peaks form.  Put the whipped cream in a bowl, and place the bowl in the refrigerator.  Place the softened cream cheese in the mixing bowl, and mix on medium speed until smooth.  Add the sugar, and continue to mix, scraping down the sides of the bowl, and blending until well mixed.   Remove the whipped cream from the refrigerator, and add all the whipped cream to the cream cheese.  Blend until completely mixed, and smooth.  Scrape down the sides of the mixing bowl, and blend again.  Place the mixing bowl in the refrigerator. 

Boil 1 cup of water, and while the water boils, place 1 Tablespoon each, of the Berry Blue, Cherry, and Lemon JELLO in separate large Ramekins.  When the water boils, pour 1/3 of the water into each of the Ramekins, and stir the JELLO until dissolved. (Use separate spoons to stir the JELLO, so the colors and flavors are not blended together).  Allow the JELLO to cool to room temperature.  When the JELLO is cool, but not yet congealed, remove the cheesecake filling from the refrigerator, and divide it into three separate bowls.  In one bowl, pour the Berry Blue JELLO into the cheesecake filling, and stir well to blend.  Add more of the powdered JELLO to the cheesecake filling to make the blue color desired.  Continue to stir the filling until the JELLO is dissolved into the filling.  Continue the same steps with the Cherry and Lemon JELLO – pouring the JELLO into the filling and adding more powdered JELLO to make the color as needed, for the layers.
When desired colors have been mixed, remove the Spring-form pans from the freezer, and starting with the blue layer, place an equal amount of the blue filling in the Spring-form pans.  Place the pans back in the freezer, and allow them to stay in the freezer for about 45 minutes, or until the filling is completely set.  Place the cherry filling and the Lemon filling in the refrigerator.  When the blue layer is set, remove the Spring-form pans from the freezer, and add the Lemon filling, in equal amounts to the pans, and place the pans back in the freezer, until the Lemon (yellow) layer is set.  When the Lemon layer is set, remove the pans from the freezer, and add the top, Cherry layer, equally to the pans.  Place the pans back in the freezer, and leave in the freezer for at least four hours, or overnight for best results.

When you’re ready to serve the cheesecakes, remove the pans from the freezer, and remove the Spring-form from the outside of the pans.  Remove the bottom layers of the pans, and peel the Parchment paper from the bottom of the cheesecakes, and place the cheesecakes on desserts plates.  Open the packages of Cotton candy (see link) and add a generous amount of the Cotton Candy to the tops of the cheesecakes.  Serve, and Enjoy!

NOTE:  When you add the JELLO to the cheesecake filling, it will become thinner, and more like a liquid batter, but not to worry, just pour it in the pans, and the gelatin in the JELLO will cause the filling to set, or become firm, and then freezing it speeds up the process. When you remove it from the freezer to serve, it will soften a little, but not melt, because the gelatin will stay set for quite a while.

Makes 6 individual 4 inch Spring form pans – 6 servings – OR, 12  –  1/2 pan servings, with the cheesecakes cut in half.  If desired, cut in half with a serrated knife.

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