Candy Corn Cheesecake Fall (Print-Friendly Version)
Creamy layers in seasonal colors atop graham cracker crust, finished with whipped cream and a festive touch.
# What You'll Need:
→ Crust
01 -
250 grams graham cracker crumbs
02 -
115 grams unsalted butter, melted
→ Filling
03 -
680 grams cream cheese, softened
04 -
200 grams granulated sugar
05 -
1 teaspoon vanilla extract
06 -
3 large eggs
07 -
240 grams sour cream
08 -
Food coloring, yellow and orange
→ Decoration
09 -
Whipped cream
10 -
Candy corn
# How to Make It:
01 -
Preheat oven to 165°C. Combine graham cracker crumbs and melted butter in a bowl, mixing until the texture resembles wet sand. Press the mixture evenly into the base of a 23 cm springform pan to form a compact crust.
02 -
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add vanilla extract, mixing to incorporate. Beat in the eggs one at a time, ensuring each is fully integrated before adding the next. Gently fold in the sour cream until the batter is uniform.
03 -
Divide the batter evenly into three bowls. Leave one portion plain, tint one with yellow food coloring, and the third with orange food coloring, blending each to achieve even color.
04 -
Pour the yellow batter onto the prepared crust and smooth the surface. Carefully layer the orange batter evenly over the yellow, then finish with the plain batter on top. Smooth the surface for clean layers.
05 -
Bake in the preheated oven for 45–50 minutes, until the edges are set but the center remains slightly wobbly. Turn the oven off, leaving the cheesecake inside for 1 hour. Remove and refrigerate for at least 4 hours or overnight to fully set.
06 -
Before serving, pipe whipped cream along the edges and garnish with candy corn.
# Additional Tips:
01 -
Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth filling.