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Halloween treats don’t get sweeter and more festive than a Candy Corn Cheesecake. If you love the nostalgic candy corn flavor and creamy cheesecake texture, this recipe is your dream come true. Imagine biting into a smooth, rich cheesecake bursting with the warm sweetness of candy corn perfect for gatherings, parties, or a special treat just for yourself. This recipe will guide you through creating a luscious cheesecake with a crunchy graham cracker crust and a glossy candy corn glaze that will dazzle your guests and satisfy your sweet tooth.
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How to Make the Perfect Candy Corn Cheesecake Recipe
- Total Time: 2 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
Candy Corn Cheesecake blends the creamy texture of cheesecake with the nostalgic sweetness of candy corn, set on a buttery graham cracker crust and topped with a candy corn glaze, perfect for festive fall occasions.
Ingredients
- Graham cracker crumbs – 1 1/2 cups
- Melted butter – 6 tablespoons
- Sugar – 1/4 cup
- Candy corn (filling) – 1 1/2 cups
- Heavy cream (filling) – 3/4 cup
- Cream cheese – 24 ounces (softened)
- Sugar (filling) – 1 cup
- Vanilla extract – 1 teaspoon
- Eggs – 4 large
- Sour cream – 1/2 cup
- Candy corn (glaze) – 1/2 cup
- Heavy cream (glaze) – 1/4 cup
Instructions
1. Preheat oven to 325°F (163°C) and prepare a 9-inch springform pan with nonstick spray and parchment on sides.
2. Mix graham cracker crumbs, melted butter, and sugar; press into pan and chill.
3. Microwave candy corn and heavy cream, stirring until smooth.
4. Beat cream cheese until smooth, add candy corn mixture, sugar, and vanilla; beat to combine.
5. Add eggs one at a time, beating gently after each.
6. Mix in sour cream and pour filling over crust.
7. Bake 1 hour 25-30 minutes; cool in oven with door cracked for 1-2 hours.
8. Chill overnight in refrigerator.
9. Microwave candy corn and cream for glaze; spread over cheesecake and chill 30 minutes.
10. Slice and serve.
Notes
Use room temperature ingredients for smooth mixing.
Do not overbeat eggs to prevent cracks.
Cool gradually in oven to avoid sudden temperature changes.
Parchment paper prevents leaks.
Add candy corn glaze for extra flavor and sweetness.
- Prep Time: 30 mins
- Cook Time: 1 hour 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients for Candy Corn Cheesecake
Here’s what you’ll need to craft this irresistible dessert:
| Component | Ingredients | Quantity |
|---|---|---|
| Crust | Graham cracker crumbs | 1 1/2 cups |
| Butter (melted) | 5 tablespoons | |
| Granulated sugar | 1 tablespoon | |
| Cheesecake | Candy corn | 2 1/2 cups |
| Heavy cream | 1/4 cup + 1 tablespoon | |
| Cream cheese (room temperature) | 24 ounces | |
| Granulated sugar | 1 cup | |
| Vanilla extract | 1 teaspoon | |
| Large eggs | 4 | |
| Full-fat sour cream | 1 cup | |
| Glaze | Candy corn | 2 cups |
Step-by-Step Instructions to Make Candy Corn Cheesecake
Preparing the Crust
- Preheat your oven to 325°F (163°C). Spray a 9-inch springform pan with nonstick baking spray and wrap the sides with parchment paper.
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until it looks like wet sand.
- Firmly press the mixture into the bottom of the pan.
- Chill the crust in the fridge or freezer while you make the cheesecake filling.
Making the Cheesecake Filling
- Microwave the candy corn and 1/4 cup heavy cream in 30-second intervals, stirring until smooth and creamy.
- Beat cream cheese in a large bowl with a hand mixer on medium speed until smooth. Scrape sides to ensure even mixing.
- Mix in the candy corn cream until fully incorporated.
- Add sugar and vanilla extract, beat until blended well.
- Incorporate eggs one at a time, mixing gently after each addition.
- Stir in the sour cream until just combined.
- Pour the batter over the chilled crust in the springform pan.
Baking and Cooling
- Bake for approximately 1 hour 25 minutes to 1 hour 30 minutes. The cheesecake is done when only the center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1–2 hours.
- Refrigerate overnight to chill thoroughly.
Preparing the Candy Corn Glaze
- Microwave candy corn and 1 tablespoon heavy cream in 30-second bursts, stirring until smooth.
- Pour the glaze over the chilled cheesecake and refrigerate for another 30 minutes to set.
Serving
- Cut into slices and serve to enjoy a perfect balance of creamy cheesecake and sweet candy corn flavor.
Helpful Tips for the Best Cheesecake
- Use room temperature cream cheese to avoid lumps.
- Be gentle when mixing eggs to prevent extra air bubbles.
- Chill overnight for the best texture and flavor.
- If unsure if baked fully, the center should jiggle slightly but not be runny.
- Use full-fat ingredients for a richer taste.
Frequently Asked Questions (FAQ)
What flavor does Candy Corn Cheesecake have?
This cheesecake has a creamy, rich flavor combined with the sweet, slightly vanilla taste of candy corn, making it a seasonal favorite.
Can I make the cheesecake ahead?
Yes, this cheesecake benefits from being made a day ahead to allow the flavors to merge and the texture to set perfectly.
How long does the Candy Corn Glaze stay good?
Keep the cheesecake refrigerated; the glaze stays fresh for up to 3 days.
Can I substitute candy corn for a different candy?
Candy corn is integral for this recipe’s unique flavor profile, but you may experiment with other soft candies, keeping in mind the texture and sweetness changes.
This Candy Corn Cheesecake recipe is an ideal seasonal dessert that will impress family and friends with its vibrant look and luscious taste. Get ready to indulge and share a slice of sweet happiness at your next celebration!