Bubblegum Cheesecake Recipe

Ingredients

For the Crust
2 cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling
4 packages (8 ounces each) full-fat cream cheese
1 cup powdered sugar, sifted
⅓ cup granulated sugar
⅓ cup heavy cream, at room temperature
1 teaspoon pure vanilla extract
Neon pink gel food coloring
1 cup colorful gumballs
For the Cream Cheese Frosting
½ cup (1 stick) unsalted butter, softened
4 ounces cream cheese, softened
1 teaspoon pure vanilla extract
2 tablespoons heavy cream
4 cups powdered sugar, sifted
Neon pink gel food coloring

Instructions

Step 1: Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir with a fork until the mixture is evenly moistened and resembles wet sand. Firmly press this mixture into the bottom and slightly up the sides of a 7-inch or 9-inch springform pan. Use the flat bottom of a measuring cup to press it down evenly. Place the crust in the freezer to set for at least 30 minutes while you prepare the filling.

Step 2: Make the Cheesecake Filling
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the very soft cream cheese on medium speed until it is completely smooth and free of any lumps. Add both the powdered sugar and granulated sugar and beat until well combined and creamy, scraping down the sides of the bowl as needed. With the mixer on low speed, slowly pour in the heavy cream and vanilla extract, mixing until just incorporated.

Step 3: Color and Add the Surprises
Add a few drops of the neon pink gel food coloring to the filling and mix until the color is evenly distributed. Add more coloring, a drop at a time, until you achieve a vibrant bubblegum pink shade. Gently fold in the 1 cup of gumballs by hand using a spatula, taking care not to overmix.

Step 4: Freeze the Cheesecake
Pour the prepared filling into the chilled crust. Smooth the top with a spatula. Place the cheesecake in the freezer and freeze for at least 8 hours, or preferably overnight. This is essential for the cheesecake to set properly.

Step 5: Prepare the Frosting
When you are ready to decorate, make the frosting. In a clean mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Add the vanilla extract, heavy cream, and sifted powdered sugar. Mix on low speed until the sugar is incorporated, then increase the speed to medium and beat until the frosting is light and fluffy. Add pink gel food coloring a drop at a time until you achieve a shade that matches or complements the filling.

Step 6: Decorate and Serve
Remove the cheesecake from the freezer. If using a 7-inch pan, the cake will be tall. Unclamp and carefully remove the sides of the springform pan. Transfer the cheesecake to a serving plate. Fit a piping bag with a star tip and fill it with the pink frosting. Pipe decorative swirls or rosettes around the top edge of the cheesecake. Decorate the top and frosting with additional gumballs. Let the cheesecake thaw in the refrigerator for about 4 hours before serving, or at room temperature for 10-15 minutes for the best creamy texture. For clean slices, run a knife under hot water and wipe it dry between each cut.