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 am one of those people that says that they are obsessed with everything, but I am FER REAL obsessed with this cheesecake. THAT CRUST? I didn’t think I would ever describe a crust as “fun” BUT IT IS.
And sprinkle-sequins? A MUST. Pinning!
Ok, so if I make this it doesn’t sound very manly. And my mom isn’t too feminine either, c’mob, she hunts and likes fishing! But……wife is gonna love this, making this with our girls. We are big cheesecake people here. Really like Rosie’s blog!
This is insane in the best way! So creative and just makes me smile with all those layers of fabulous fun carnival-like ingredients! You really did it justice and I love your ice cream cone there! Wow!!
What the heck just happened?! I literally am crying with how good this looks. I can’t even handle it. I want to eat this entire thing and not be ashamed of my life choices.
This is the most gorgeous cheesecake ever!! Just so much fun and perfect for summer. Cannot even with cotton candy whipped cream!!
What the what! my daughter follow’s her blog. you did a fantastic job.
That cheesecake scooped into that cone–WOW! You did a fabulous job with this, it looks perfect!
Stop it. This cheesecake is BEYOND amazing.
That crust is insane! And the photos? Gorgeous!!
Is this real life??!!
I need this cheesecake.
I WANT TO MARRY THAT CRUST.
Wow…this cheesecake has rendered me speechless!
HEART JUST STOPPED BEATING. I mean can I order one of these please? Because if I can I’ll take 12, thanks.
Dying on so many levels. YOU are exquisite!!! Rosie is exquisite, and this CAKE is freaking exquisite.
Like WHOAAAAAA this is the most gorgeous cheesecake I’ve ever seen!!!
FREAKIN’ GORGEOUS JESS! The perfect Friday recipe post :)
Also… super proud of you for how artistic the icing is. Seriously – A+!!!!
Most Gorgeous Cheesecake Ever!!
I agree. This is indeed the most gorgeous cheesecake ever! I will have cotton candy colored dreams about it.
Just SO MUCH YES here. Sprinkles (=sequins!), cotton candy frosting, that ice cream come. I mean. Let’s just eat this all day, every day, forever and ever. Gorgeous!
Prettttyyyy!!! And you probably didn’t even realize perfect for the Jewy holiday of Shavuot that’s next week. Where we are supposed to gorge ourselves on cheesecake. Twist my arm. Who am I to mess with tradition??
It’s so pretty that if it were a girl she’d be a 10/10. And this background that you always shoot on is my favorite thing ever. Way to kick off summer with a bang!
Oh man, can you please open a bakery?! I think we’d all be lining up outside for a piece of this magnificence. That crust sounds divine, with the crunched up sugar cones and peanuts!
oooooooooooooohhhh my gaaawwwddd …. let’s be honest, you make tons of great things. BUT THIS IS THE BEST!
Whaaaa? Dead. I’m dead.
Those are the most perfect sprinkles in the world! Where did you get them? (Too basic? I hope not!)
who in the world eats all of this stuff that you make?!?
This cake is incredible! The decoration is amazing! For me make a cake like this is impossibile!
Giulia
http://www.leggitea.it
http://www.leggiteablog.wordpress.com
This is too much. And I mean that in the best possible way. Ice cream cone crust!?!?!? Actual ice cream in the batter?!? Cotton candy icing??? I mean, you’re killing me with this.
A crust made of waffle cone, animal crackers, and salted peanuts, this seems so right and a cheesecake with ice cream right in the batter, the heavens have opened and the angels are singing. The finished cheesecake is stunning.
Wow, just wow! I have never heard of the cotton candy oil, I have to check that out!
Mmm now that looks like my kind of cheesecake! Very creative flavor, i love it :D
Real life – who eats all of this food you create!? You’d have to have an army over to consume that sweetness!!
Looks AWESOME. Just curious what your adaptations from the original recipe were and why you did them?
hi vicky! okay for the crust, i increased the peanuts and cones a bit and left out the dry milk powder. for the cake, i used one block less cream cheese, yogurt instead of sour cream, powdered sugar instead of superfine and left out the bakery emulsion flavoring. for the whipped cream, i just increased the amount of cream a bit!
mostly i did these based on what i have on hand. since having the baby i can’t run back and forth to the store as often as needed, and these little adaptations totally worked!
Holy smokes! My heart just skipped a beat! This cake is beyond gorgeous…I can’t wait to get that book!
This looks decadent and beyond intriguing! Question…what does the melted ice cream do? I’ve just never heard of doing that and it seems so interesting!
i think it just gives it a bit of flavor and acts as part of the liquid for the recipe (like if you used cream or milk?!) but is just a very rich liquid!
Ok but literally I. AM. SCREAMING.
Obsessed with the creative crust (who says graham crackers get to have a monopoly on sweet, cheesy goodness). We’re making a Cinnamon Toast Crunch crusted-cheesecake, so the timing is perfect!
um, that sounds like a DREAM!
HOLY FREAKING HELL. This kills me. It looks insanely delish annnd it’s absolutely gorgeous in that super fun reminds me of being a kid kind of way! And can I say that I actually laughed out loud when I saw the picture of the cheesecake scooped into the cone? I read the line about making scooped cheesecake in a cone a thing and my thought was “yessssss. She has the best ideas!” and then that picture. These photo’s are making my heart happy!
I don’t even like cheesecake, but these photos are so beautiful! Can’t even handle it. Basically just fell out of my desk chair and onto the floor because it’s Friday and I’m still at work. Thank you for the sweet relief :)
oooh i’m going to comment next to the other girl Quinn :) hay gurl, i read your blog every day and love it SOO much beyond words, but today’s post warranted a continuous “ohmygodohmygodohmygodohmygod” scrolling through every single shot. serious wowwwzerrrs. happy weekending :)
Literally can’t even believe this is real! The pictures are gorgeous. And melted ice cream in cheesecake?!? Have to try!
I literally went on Amazon after reading this post and bought confetti sprinkles, cotton candy flavoring, and a springform pan for cheesecake. prime don’t fail me now! can’t wait to try this recipe; thanks for posting it!
Pingback: TGIF Fun | Buoy.
No really, I CAN’T EVEN. This cheesecake is amazing!
DEAD. THAT CRUST!!M
Pingback: Wallflower Weekly Faves, 14 - Cooking with a Wallflower
Pingback: love, in this moment. | Floptimism
Omg! It looks so fantastic!
I am making this!!! Ordered the cotton candy flavoring. I am baking challenged…could you give me a link for those beautiful sprinkles? Thanks!!!!!
bonnie! sorry i’m so late in responding. here you go!
http://www.amazon.com/gp/product/B001MBTGGU/ref=pd_lpo_sbs_dp_ss_2?pf_rd_p=1944687662&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B000OSJJ1E&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1BC437MVQMEXT2X4FKZW
OMG! That cheesecake scooped into the ice cream cone. I die! Thin slivers of delicious treats like this are not my thing. I need giant slices of love. Life’s too short for slivers.
Pingback: Elegant Cakes – The Weekend Dish: 5/16/2015