Candy Corn Cheesecake
Candy Corn Cheesecake is a festive dessert that brings the flavors of Halloween to life! This creamy cheesecake features a buttery graham cracker crust, a smooth and rich filling, and a vibrant candy corn topping. Perfect for parties or cozy gatherings, this easy-to-make treat will delight both kids and adults alike, making it a must-have for your fall festivities.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ½ cup granulated sugar (divided)
- 16 oz cream cheese, softened
- 1 cup sour cream
- 2 tsp vanilla extract
- 3 large eggs
- 1 cup candy corn (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and ¼ cup sugar. Press into a greased springform pan to form the crust.
- In another bowl, beat cream cheese until smooth. Add sour cream and vanilla; mix well. Gradually add remaining sugar.
- Beat in eggs one at a time until fully incorporated.
- Pour half the batter over the crust, sprinkle half the candy corn on top, then pour in the remaining batter and top with more candy corn.
- Bake for 50-60 minutes until slightly jiggly in the center. Let cool in the oven with the door ajar for an hour.
- Chill in the refrigerator for at least four hours before serving.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 360
- Sugar: 26g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg