Coney Island Cheesecake.
I’m so excited that I can’t even stand it.
I mean.
Look
at
this.
Guys.
GUYS.
Prettiest cheesecake ever. It’s my hey-let’s-kickoff-summer recipe and could it fit the bill any better? These flavors totally scream summah. I’m thinking cold beers and ribs on the grill and mojitos and caprese salad and coney island cheesecake.
This gorgeous cake is the brainchild of my friend Rosie of Sweetapolita. You may be familiar with her insanely stunning creations because, um, hello – SPRINKLES. She makes some of the most beautiful baked goods I’ve ever seen and I don’t know how she does it. Everything she does is just charming and completely… exquisite, to be honest.
Which is why I was a little nervous to attempt to bake anything from her new book, The Sweetapolita Bakebook, because how could I, the queen of impatience and imperfection possess the precision and patience for a creation as such? Pretty much wanted to bow down and scream I’M NOT WORTHY.
Welp. With one turn of the page my eye spied this cake and I just about died. Really. I did.
My sprinkle-loving heart almost gave out of me. Not only am I a massive, massive, massive fan of cheesecake (on more than one occasion I’m pretty sure I’ve declared it my favorite dessert of all the desserts right here on this blog) buuuut you may know that I like sprinkles. Colorful things. Funfetti-type stuff.
Did you know?
The cake had my name alllll over it. (I wish literally. )
P.S. for some reason I keep calling these sprinkles SEQUINS. Why? How? Same thing? Sort of.
Um, so let’s discuss.
THE CRUST. Could this be my favorite part? Well, no, since it doesn’t contain sprinkles, but yes, because the freaking ingredients. The ingredients!
This crust is made out of animal crackers, sugar cones and salty, roasted peanuts. How does this even exist?!
Oh and butter. Of course butter.
The inside is the most decadent cheesecake ever. Super creamy and melty in your mouth – there is actual ice cream (melted!) INSIDE the cheesecake. Melted ice cream in the recipe. More brilliance.
Plus, the sprinkles. It’s like funfetti cheesecake! In fact, my cousin saw it in the fridge and asked if I made funfetti cheesecake.
Can you even?
You probably can because you’re not basic.
Then. THEN!
The cotton candy whipped cream. Yes. I said it. Cotton candy whipped cream. It’s whipped cream flavored with this cotton candy oil – and while I did not have that on hand, I ordered it and had it in two days. Hello easy.
It’s a big, fat carnival in a CHEESECAKE. Oh hi. Marry me, Rosie.
This is by far one of the most indulgent creations that has ever come out of my kitchen. It is complete FUN. It is super rich so you can serve it in teeny tiny adorable slivers and not obnoxious chunks of love like I’ve shown here.
Unless you want to eat an obnoxious chunk of love like I sometimes do.
And! The thing is, I was going to initially make these into no-bake cheesecakes. I think they would be ADORABLE served in mini jars and would totally work if you are intimidated by a full-on cheesecake. If you want to try that, I’d make the same crust and press it into jars. Use a no-bake cheesecake recipe like this one and throw in your confetti sprinkles – letting it set in the fridge for a little. Then topping with the cotton candy whipped cream and more color.
Seeeee? We can do this.
Maybe we should make scooped cheesecake in ice cream cones a thing?!
Definitely.
Coney Island Cheesecake
Ingredients
crust
- 2 cups animal crackers
- 3 sugar cones
- 1/2 cup salted, roasted peanuts
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
cheesecake
- 4 (8-ounce) blocks cream cheese, 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 full-fat greek yogurt
- 1/4 cup vanilla ice cream, melted
- 1 tablespoon vanilla extract
- 5 large eggs
- 1/2 cup confetti sprinkles
cotton candy whipped cream
- 2 cups cold heavy cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon cotton candy flavor oil
- 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
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
The sprinkles have done me in.
102 Comments on “Coney Island Cheesecake.”
I love EVERYTHING about this! From the insanely brilliant crust, to the pretty pretty sprinkles to the perfectly airy tints of color in the whipped cream….and yes…cheesecake scooped into cones should definitely be a thing…
Do visit now
http://trickyfact.com/maxican-brown-sugar-mayonnaise-egg-cake-recipe/
Gorgeous!!!
Jillian
It’s like birthday in a, well, cake!
wow it really does look like coney island haha, I love it! Those sprinkles, so cute! What a perfect treat for any celebraton! Or, you know, any day really! :)
x Motte
http://mottesblog.blogspot.com/
ohmygawwwwd. this cheesecake. I CAN’T EVEN.
that crust… those sprinkles… these flavors?!
the fact that this exists makes me ridiculously happy. <3
This is GORG. E. OUS. !!!!!!
Seriously, I cannot make this soon enough!
Kari
http://www.sweetteasweetie.com
WOW! This cheesecake looks and sounds incredible! I want to throw a party just so I can celebrate this cheesecake.
That looks insane!
I am one of those people who doesn’t really like cake (give me pie, a cookie, or brownie) but fortunately cheesecake is an exception.
What can i use instead of the cotton candy oil? Do you have suggestions for other amazing toppings?
the cotton candy oil just flavors it – you can use any other sort of extract (lemon, coconut, almond, etc – or even just leave it plain whipped cream but with the colors!)
I used candy extract of rasberry and it was delish.. :)D
This is the most beautiful cheesecake I’ve ever seen. I am thinking about making a mini version of this for next Easter. I love Easter stuff and the pastel colors are perfect!
Oh my word. Gorgeous! I wish I had that right now.
Oh my goodness, this is so pretty!!! I want to eat the whole thing!
Just….no words..
i wish i could embed a picture of the heavy breathing cat.
dying. HA.
I love Rosie, too, but her cakes always seem so intimidating. I think I could handle this.
Wow ! I’m sure it was very tasty
I may just MAY have to make this all for myself this weekend. oh. my gosh.
http://www.paleofed.com
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Made this for a family reunion today (only mine wasn’t as pretty because the whipped cream got too soft to hold its shape while riding in a cooler for 2 hours to get there). It was fabulous. Everyone loved the animal cracker/ice cream cone crust. My new go-to cheesecake base!
This is one of the recipes I want to try from the book! I’m just nervous because I’ve never made a cheesecake before. Your photos are so wonderful!
you can totally do it!! i find cheesecakes to be pretty simple – the worst is that they crack. mine almost always crack – this one had a little crack – but they still taste wonderful!
Is it possible to replace the yogurt with sour cream? Or would this set the whole cheesecake off?
you absolutely can! that’s what the original recipe uses. :)
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So I wrap the outside of the pan in foil then put in the pan with the water to bake? Sorry, first time cheesecake maker!!
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knowing that it is too late for me (as the thing is in the fridge as I type, chilling out), is there a mistake in this recipe?
There’s no… there’s no mention of what to do with the vanilla extract for the cheesecake portion. I mean, it’s in the ingredients list, but it never says to add it. And me, being myself, totally forgot it was even an ingredient until looking over the recipe this morning. Was I supposed to add it in the same step as the vanilla ice cream? Because it never. Says to. I hope it turns out OK….
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Where did you get the confetti sprinkles? What brand? Can’t find anything that look like yours! I must make this cheesecake. Cotton Candy oil already ordered! Just need the start ingredient. :)
Hupp 😅
http://trickyfact.com/maxican-brown-sugar-mayonnaise-egg-cake-recipe/
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