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!
Start this cheesecake by making the crust and the filling. The crust is really simple. Just grind down some graham crackers and then stir the ground crackers with the sugar, cinnamon, salt, and melted butter. Set this aside until you need it.
For the filling, use a stand mixer or hand mixer to beat the cream cheese with the sugar until it’s light and fluffy. Then mix in the eggs one at a time followed by all the other filling ingredients.
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.
The center section of the cake will be plain white, but then you need a bright orange and bright yellow section. For the yellow, just use a lot of yellow food coloring. I used around 30 drops for mine.
For the orange section, you’ll want to use mostly yellow with a few drops of red. I used probably 25 yellow drops and then 10 red drops. Stir those all together and you’ll have some bright fillings!
Ok. Now that our filling is divided and colored, we can actually make the cake.
Start by packing the crust into the bottom of your 9-inch spring form pan. I like to use a measuring cup to pack it down tightly.
Bake the crust at 350 degrees for 10 minutes. Then let it cool before you start pouring in your fillings.
Once your crust has cooled, it’s time to add the filling for real.
Start by cutting out the bottom of your plastic cup and bowl. Then place them inside each other on the crust. You don’t have to use any exact size for these, just get two containers that are smaller than your cake.
Scoop the white filling into the very center cup. Be careful not to get any in the other sections.
Then carefully scoop the orange into the middle section. This one is the hardest to pour, in my opinion.
Finally, add the yellow filling to the outer part.
Now for the moment of truth! Carefully pull up your dividers. As you pull them up, go slow and use a knife to scrape down the sides so the dividers don’t drag a lot of filling with them.
Once the dividers are out, you can gently smooth out the top of the cake. Be careful not to mix colors though!
Wrap your spring form pan in foil and place the whole thing in a steaming water bath. Then bake the cake at 325 degrees for 90 minutes in the water bath.
Check the cake after 90 minutes and see if it is firm in the center. If it isn’t, then bake it for another 15-20 minutes.
When the cake is firm throughout, turn off the oven and crack the oven door. Let the cake cool slowly in the oven for an hour.
Once the cake is cool, remove it from the water bath and foil and store it in the fridge for 30 minutes so it chills a bit.
Then you can remove the spring form pan and decorate it with candy corns!
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! Nick thought this turned out better than expected and tasted really delicious! Be sure to check out his blog, Macheesmo, and follow him on his Tablespoon Profile.