Candy Corn Cheesecake
Get into the Halloween spirit with this delightful Candy Corn Cheesecake! Featuring a golden graham cracker crust, a rich candy corn-flavored cheesecake filling, and topped with a candy corn glaze, this dessert is perfect for your spooky celebrations!
Prep Time:
35 minutes
Cook Time:
1 hour 27 minutes
Chill Time:
8 hours
Total Time:
10 hours 2 minutes
Servings:
10 slices
Calories:
803 kcal per slice
Ingredients:
Crust
1 cups graham cracker crumbs
5 tablespoons butter, melted 杻
1 tablespoon granulated sugar
Cheesecake
2 cups candy corn
cup heavy cream 拏
24 ounces cream cheese, room temperature 燎
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs 讀
1 cup full-fat sour cream 拏
Glaze
2 cups candy corn
1 tablespoon heavy cream 拏
Instructions:
Crust
1 Preheat the oven to 325F 160C. Spray the sides of a 9-inch springform pan with nonstick baking spray and wrap the sides with a strip of parchment paper.
2 In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
3 Pour the crust mixture into the prepared pan and firmly press it into the bottom. Place in the fridge or freezer while you prepare the cheesecake filling.
Cheesecake Filling
4 In a microwave-safe bowl, combine the candy corn and heavy cream. Microwave in 30-second intervals, stirring after each interval, until the candy corn is smooth and creamy. Set aside.
5 In a large mixing bowl, add the cream cheese and beat with a hand mixer on medium until smooth. Scrape down the sides and bottom of the bowl.
6 Add the candy corn mixture to the cream cheese and beat until fully incorporated. Scrape down the sides and bottom again.
7 Mix in the sugar and vanilla extract until well combined. Add the eggs one at a time, beating just until combined after each addition. Scrape down the bowl before adding the next egg.
8 Add the sour cream and mix until fully combined.
9 Pour the cheesecake batter over the crust in the prepared springform pan.
Bake for about 1 hour 25 to 1 hour 30 minutes. To check for doneness, gently wiggle the cheesecake; it should jiggle slightly in the center like jello. If it jiggles all over, it needs more time.
Cool and Chill: Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 to 2 hours until it reaches room temperature. Then refrigerate overnight to chill.
Candy Corn Glaze
In a microwave-safe bowl, add the candy corn and heavy cream. Microwave in 30-second intervals, stirring until the candy corn is smooth and creamy.
Pour the candy corn glaze over the chilled cheesecake. Return to the fridge for 30 minutes to help the glaze set.
Serve: Slice and enjoy your festive Candy Corn Cheesecake!
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