Candy Corn Cheesecake Dessert (Print-Friendly Version)
Smooth cheesecake blended with candy corn atop graham base delivers festive, sweet creaminess in every mouthful.
# Ingredients You’ll Need:
→ Crust
01 -
1 1/2 cups crushed graham crackers
02 -
1/2 cup melted unsalted butter
→ Filling
03 -
16 ounces softened cream cheese
04 -
3/4 cup white sugar
05 -
1 cup sour cream
06 -
2 teaspoons pure vanilla extract
07 -
2 tablespoons unflavored gelatin powder
→ Candy Corn
08 -
1 cup diced candy corn, with extra for decorating
# How to Make It:
01 -
Heat your oven to 350°F. Mix the graham cracker crumbs with the melted butter until well combined. Push the mixture down firmly into a springform pan to create a flat, even base.
02 -
Using a large bowl, whip the softened cream cheese until it's creamy. Add sugar bit by bit, mixing until you get a smooth texture. Stir in the sour cream and vanilla, making sure everything's perfectly combined.
03 -
In a small pot over low heat, melt the gelatin in some water, stirring constantly. Let it cool down a bit, then pour it into your cream cheese mix and stir until fully blended.
04 -
Spread half the cream cheese mix over your crust in an even layer. Mix the chopped candy corn into what's left of the filling, then spread this colorful mixture on top of the first layer and smooth it out.
05 -
Wrap the cheesecake and stick it in the fridge for at least 4 hours, but leaving it overnight works even better.
06 -
Take the cake out of the springform pan. Scatter some extra candy corn on top before cutting and serving.
# Extra Suggestions:
01 -
For best results, make sure your dairy stuff sits at room temp before you start mixing.