Candy Corn Cheesecake
Updated March 14, 2017
cups graham crackers, crushed
tablespoons unsalted butter, melted
teaspoons vanilla extract
Candy corns, for decoration
For crust, pulse graham crackers in a food processor until they are ground. Then stir in with sugar, cinnamon, a pinch of salt and melted butter.
Find a plastic cup and a slightly larger plastic bowl or container that you can cut apart. Set the containers in your springform pan before you add your crust to the pan. Don't cut out the bottoms yet though for the cup and bowl.
Make filling by adding cream cheese and sugar to a stand mixer (or use a hand mixer). Beat the cream cheese until it is light and fluffy. Add in eggs one at a time, followed by sour cream and heavy cream. Then add the vanilla and pinch of salt.
Pour filling into your pan without the crust and divide it evenly between the center cup, the middle layer, and outer layer. This is just to make sure you have the correct amount of filling for each layer.
Remove the layers and keep the amount of filling separate for each part. Leave the center layer (in the cup) white. Color the filling that is in the middle layer (bowl) with mostly yellow, but a few drops of red until it reaches a deep orange color. Color the outer filling with just yellow. You'll need a lot of yellow to get a really rich color.
Clean out your springform pan now, dry it well, and press your crust into the bottom of the pan. Bake it at 350°F for 10 minutes. Then let it cool.
Now take your plastic cup and bowl and cut the bottoms out of each. Set them on your cooled crust. Pour the layers into each section. White in the very center, orange in middle, yellow on the outside. Since you already measured the layers, they should be perfect.
Remove the dividers in each layer being careful to scrape down the sides of each divider. Then spread out the filling to it's even. Try not to mix the colors though.
Wrap the springform pan tightly in foil and bake the cake in a steaming water batch for 90 minutes at 325°F. Check it and if the cake isn't mostly firm then bake it for another 20 minutes. When cake is firm, turn off oven heat, and slightly crack the oven door. Let the cheesecake cool slowly in the oven for one hour.
Remove cheesecake and let cool at room temperature, then chill for 30 minutes. Remove springform pan and decorate with candy corns.
More About This Recipe
- It’s almost time for my favorite holiday of the year: Halloween.If you’re having a Halloween party or just going to one, it’s always good to bring a Halloween-themed treat. Beyond the Halloween look, it’s also a good idea to make sure it tastes good!My Candy Corn Cheesecake is both fun and delicious. The layering effect makes each slice look just like a piece of candy corn. While it does require a bit of patience to get the right look, it’s a showstopper for sure!Since we are going to be splitting the filling into three sections (white, yellow, orange), it’s important to know how much of each you’ll need. You can’t just divide them evenly because the volumes are different in each section. I estimate them at 15% white, 35% orange, and 50% yellow.Geometry fans can use measurements and math to determine the exact proportions of each section. Find the volume of the whole cake and subtract the individual sections to get a proportion for each section. Then apply those proportions to your total filling.A non-math way to measure the filling is just to place your container dividers into the pan before you put the crust in. I used a medium plastic bowl that I could easily cut up later and a plastic cup.Add your filling to these sections until it’s even. Once you have everything measured out you can remove the filling from each section and it will be pre-measured for you.Of course, the beauty of this cake is when you slice into it and each piece looks like a huge piece of candy corn.There’s no doubt that this recipe and preparation requires a bit of patience, but the results are really awesome!