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Coney Island Cheesecake

5 from 7 votes
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  • 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


  • 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



  • 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.


  • 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.


[ever so slightly adapted fromĀ the sweetapolita bakebook]

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