Coney Island Cheesecake
User Reviews
5
Coney Island Cheesecake
Description
The Coney Island Cheesecake features a crust made from crushed animal crackers, sugar cones, salted peanuts, and melted butter pressed into a springform pan. The cheesecake filling is whipped cream cheese blended with powdered sugar, flour, Greek yogurt, melted vanilla ice cream, eggs, and vanilla extract, incorporating confetti sprinkles for a colorful touch. Baked until set, the cheesecake is complemented by a cotton candy flavored whipped cream made from heavy cream, powdered sugar, flavored oil, and additional sprinkles. This dessert offers a creamy, smooth filling with a crunchy, flavorful crust, enhanced by a light, sweet whipped topping.
The preparation involves careful mixing and straining of the batter to ensure smoothness, pressing the crust firmly in the pan, and assembling the components for a visually festive finish. The combination of nostalgic flavors like vanilla ice cream and cotton candy with nuts in the crust gives this cheesecake a unique twist.
Serve chilled and slice carefully to maintain the structure. This cheesecake can be a fun choice for celebrations due to its colorful presentation and mix of textures.
The recipe benefits from using full-fat cream cheese and yogurt to achieve a rich texture. The cotton candy whipped cream is best served fresh. Wrapping the springform pan with foil before baking prevents water bath leaks during the baking process.
Ingredients
crust
- 2 cups animal crackers
- 3 Sugar Cone
- 1/2 cup salted, roasted peanuts
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter melted
cheesecake
- 4 cream cheese 8-ounce blocks, softened and cut into chunks
- 1 1/4 cups powdered sugar
- 1 1/2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup Greek yogurt full-fat
- 1/4 cup vanilla ice cream melted
- 1 tablespoon vanilla extract
- 5 egg large
- 1/2 cup confetti sprinkles
cotton candy whipped cream
- 2 cups heavy cream cold
- 2 tablespoons powdered sugar
- 1/4 teaspoon flavor oil cotton candy flavor
- 2 tablespoons confetti sprinkles
Instructions
crust
- Preheat the oven to 350 degrees F. Fill a rimmed baking sheet with a 1/2-inch or of water. Place the baking sheet in the oven. Spray a 9-inch springform pan with nonstick spray. Tightly wrap the bottom and sides of the pan in aluminum foil.
- Place the animal crackers, sugar cones, peanuts, sugar and salt in a food processor and pulse until the mixture becomes coarse crumbs. Drizzle in the melted butter and pulse again until the crumbs are all “wet.” Press the mixture into the pan pan, coming up about 1 inch on the edges.
cheesecake
- Place the cream cheese in the bowl of an electric mixture and beat until smooth, scraping down the sides if needed. Add the sugar, flour, salt, yogurt and ice cream, beating for another minute until just smooth. With the mixer on low speed, add in each egg one at a time beating for about 30 seconds after each. Make sure to scrape down the sides and bottom of the bowl well to get rid of all the cream cheese chunks. Strain the batter through a fine mesh sieve into a large bowl, pressing the mixture through the sieve with a spoon or spatula. Gently fold in the confetti sprinkles. Pour the batter into the greased pan.
- Bake for 60 to 65 minutes. Turn off the oven and let the cheesecake sit in the warm over for another 20 to 30 minutes, until it’s set in the center and the temperature reaches 150 degrees F. Let the cheesecake cool completely on a wire rack, then refrigerate overnight, or for at least 8 hours.
cotton candy whipped cream
- Add the heavy cream to the bowl of an electric mixer and beat on medium speed until peaks begin to form. Add in the sugar and cotton candy oil and beat until stiff peaks form. If you’d like to color the whipped cream, separate it into to bowls and stir in a drop of pink and blue food coloring. You can either spread the whipped cream on top or add it to a pastry bag with a star tip and pipe it on in pretty dollops. Top with more confetti sprinkles! Slice into triangles and serve immediately.
Notes
- Wrap the springform pan tightly with foil to prevent leaks during the water bath baking.
- Use full-fat cream cheese and Greek yogurt for a creamier texture.
- Strain the cheesecake batter to remove lumps and ensure a smooth filling.
- Serve the cotton candy whipped cream fresh as topping for the best flavor and texture.
User Reviews
Overall Rating
5
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