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Candy Corn Cheesecake

Macheesmo Recipe by
(3 reviews)
Candy Corn Cheesecake
  • Prep Time 45 min
  • Total Time 4 hr 0 min
  • Servings 16
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Candy Corn Cheesecake

A simple homemade cheesecake with a cool candy corn design!

Ingredients

CRUST

2
cups graham crackers, crushed
2
tablespoons sugar
1/2
teaspoon cinnamon
6
tablespoons unsalted butter, melted
1
pinch salt

FILLING

32
ounces cream cheese
1 1/3
cups sugar
2
teaspoons vanilla extract
1
cup sour cream
1
cup heavy cream
4
large eggs
1
pinch salt
Red food coloring
Yellow food coloring
Candy corns, for decoration

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Add in eggs one at a time, followed by sour cream and heavy cream. Then add the vanilla and pinch of salt.
  • 5 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.
  • 6 Remove the layers and keep the amount of filling separate for each part.
  • 7 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.
  • 8 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.
  • 9 Now take your plastic cup and bowl and cut the bottoms out of each. Set them on your cooled crust.
  • 10 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.
  • 11 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.
  • 12 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.
  • 13 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.
  • 14 Remove cheesecake and let cool at room temperature, then chill for 30 minutes.
  • 15 Remove springform pan and decorate with candy corns.
See Step By Step

Step By Step  

Candy Corn Cheesecake

As prepared by Macheesmo,

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.

 

Measuring batter

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.

 

Mixing colors

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!

 

Packing crust

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.

 

Center layer

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.

 

Middle layer

Then carefully scoop the orange into the middle section. This one is the hardest to pour, in my opinion.

 

Outer layer

Finally, add the yellow filling to the outer part.

 

Ready to bake

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!

 

Baking cake

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.

 

Cake decorated

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.
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Nutrition Information 
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