Candy Corn Cheesecake Bars are a quick and easy dessert that combines yellow cake mix with creamy cheesecake. These bars have candy corn and chocolate chunks on top for extra sweetness and fun. They’re perfect for fall and come together fast, making them a great choice for any occasion.
Why We Love This Candy Corn Cheesecake Bars Recipe
There’s something magical about the combination of cake and cheesecake in one dessert. It’s like enjoying two classics at once. The buttery yellow cake base provides a sturdy yet tender foundation, while the creamy cheesecake layer adds richness and a silky mouthfeel. Then, sprinkling candy corn and chocolate chunks on top brings in a burst of seasonal charm and delightful sweetness. This recipe comes together in under 30 minutes, making it a quick and convenient option for last-minute gatherings. Plus, it’s colorful and fun — perfect for adding a festive touch to your dessert table.
Ingredients for Candy Corn Cheesecake Bars
- 1 yellow cake mix
- 1/2 cup unsalted butter, softened
- 1 egg
- 1/4 teaspoon salt
Cheesecake Topping:
- 2 eggs
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
Garnishes:
- 1 cup candy corn
- Chocolate chunks (amount as desired)
- Sprinkles (optional)
How to Make Candy Corn Cheesecake Bars Directions
Start by preheating your oven to 350 degrees Fahrenheit to ensure it’s ready when your batter is prepared. In a medium mixing bowl, combine the yellow cake mix, softened butter, one egg, and salt. Mix everything together well until it forms a thick, pasty dough. This mixture will serve as the base layer for your cheesecake bars.
Next, prepare a 9 x 13-inch glass baking dish by greasing it lightly or lining it with parchment paper for easy removal later. Press the cake mix dough evenly into the bottom of the dish, making sure to spread it out uniformly. This will create a solid crust to hold the cheesecake topping.
For the cheesecake layer, take a separate bowl and beat the softened cream cheese until smooth. Then add the two eggs and powdered sugar, mixing until everything is well combined and creamy. Pour this cheesecake mixture carefully over the cake base and spread it evenly with a spatula or spoon.
Now it’s time to bake. Place the dish in the preheated oven and bake for 25 to 30 minutes. Keep an eye on it to avoid overcooking; the bars should be set but still slightly jiggly in the center when done. The recipe’s creator baked theirs for 28 minutes, but since ovens vary, check your bars starting at 25 minutes to get the perfect texture.
Once baked, remove the dish from the oven and allow the bars to cool completely at room temperature for about an hour. This step helps the cheesecake layer firm up nicely before serving or refrigerating.
How to Serve Candy Corn Cheesecake Bars
Serving these candy corn cheesecake bars is all about presentation and making them inviting. Once cooled, you can cut them into squares or rectangles—whatever size you prefer. To add even more festive flair, top each bar with extra candy corn, chocolate chunks, or colorful sprinkles. This not only enhances the visual appeal but adds extra layers of texture and sweetness with every bite.
These bars are best enjoyed chilled, but you can let them sit out for a few minutes to soften slightly before serving. They make a great addition to any fall party or holiday dessert table. Pair them with a simple cup of coffee or tea for a cozy treat. Since the bars are quite rich, serving smaller portions allows everyone to savor the flavor without feeling overwhelmed.
Expert Tips: Candy Corn Cheesecake Bars
To get the best results with this recipe, start with softened cream cheese and butter. This helps your batter mix smoothly without lumps, giving you a creamy cheesecake layer and a tender cake crust. Also, when pressing the cake mix into the pan, make sure it’s evenly spread for a uniform bake and easy slicing.
Keep an eye on baking time since ovens can vary. If you bake it too long, the cheesecake layer can dry out or crack, which affects both texture and appearance. If your bars start to brown too quickly, loosely cover with foil during the last 5 to 10 minutes of baking.
For an extra festive touch, try gently folding some candy corn and chocolate chunks into the cheesecake mixture before baking. This adds surprises of flavor inside the bars as well as on top. When cooling, don’t rush the process. Letting the bars set fully before slicing ensures clean cuts and prevents the layers from sliding apart.
How to Store Candy Corn Cheesecake Bars
After enjoying your cheesecake bars, you’ll want to store any leftovers properly to maintain freshness. Place the bars in an airtight container and keep them refrigerated. This will help preserve the creamy texture and keep the cake base moist. Stored this way, the bars will stay good for up to three days.
If you need to store them longer, consider freezing individual portions wrapped tightly in plastic wrap and placed inside a freezer-safe bag. When ready to eat, thaw in the refrigerator overnight. To serve, allow the bars to come to room temperature for a few minutes to soften slightly and enhance the flavors.
Variations of Candy Corn Cheesecake Bars
There are several ways you can personalize this candy corn cheesecake bars recipe to suit your taste or occasion. If you want a nuttier twist, sprinkle chopped pecans or walnuts over the top before baking. The crunch adds a nice contrast to the creamy layers.
For a chocolate lover’s version, swap the yellow cake mix with chocolate cake mix, and add extra chocolate chunks both inside the cheesecake layer and on top. This will make the bars richer and more decadent.
If you’re avoiding refined sugar, try substituting powdered sugar with a natural sweetener like powdered erythritol or monk fruit sweetener in the cheesecake topping. This keeps the dessert sweet but lowers the sugar content.
To add a hint of spice perfect for fall, mix in a teaspoon of pumpkin pie spice or cinnamon into the cheesecake mixture before baking. It brings a warm aroma and depth of flavor that pairs beautifully with candy corn.
Frequently Asked Questions about Candy Corn Cheesecake Bars
What is the best way to soften cream cheese for this recipe?
You can soften cream cheese by leaving it at room temperature for about 30 to 60 minutes before using. If you’re short on time, microwave it in short 10-second bursts until soft but not melted. This helps it blend smoothly into the cheesecake mixture.
Can I use a different type of cake mix?
Yes, you can use any yellow or white cake mix you prefer. Some people also enjoy using spice cake mix for a seasonal flavor twist. Just keep in mind that different cake mixes may affect the sweetness and texture slightly.
How should I store leftover cheesecake bars?
Store leftover bars in an airtight container in the refrigerator for up to three days. Make sure they are covered well to prevent drying out or absorbing other odors from the fridge.
Can I prepare these bars in advance?
Absolutely! These bars are great to make a day ahead. Just bake and cool them, then refrigerate. Before serving, let them come to room temperature for best flavor and texture.
Is it necessary to add candy corn on top?
Candy corn adds the signature fall look and a sweet bite, but it’s optional. You can replace it with other seasonal candies or leave it off entirely if preferred.
How do I avoid overbaking the cheesecake bars?
Start checking the bars around 25 minutes of baking. The cheesecake layer should be set but still slightly jiggly in the middle. Using an oven thermometer and covering with foil if the top browns too fast can help prevent overbaking.
Are these bars gluten-free?
Since this recipe uses regular cake mix, it is not gluten-free. To make a gluten-free version, use a gluten-free yellow cake mix and ensure other ingredients are gluten-free.
Can I freeze the bars?
Yes, you can freeze these bars. Wrap individual pieces tightly and store in a freezer-safe container. Thaw in the refrigerator before serving.
Will the candy corn melt while baking?
When added on top, candy corn softens but usually does not fully melt into the cheesecake. If mixed inside, it may melt more and change the texture slightly.
Candy Corn Cheesecake Bars
Ingredients
- 1 package yellow cake mix
- 1/2 cup unsalted butter (softened)
- 1 large egg
- 1/4 teaspoon salt
- 2 large eggs (for cheesecake topping)
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 1 cup candy corn (for garnish)
- to taste chocolate chunks (for garnish)
- to taste sprinkles (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine yellow cake mix, softened butter, one egg, and salt. Mix until it forms a thick dough.
- Grease a 9 x 13-inch baking dish or line it with parchment paper. Press cake mixture evenly into the bottom.
- In another bowl, beat softened cream cheese until smooth. Add two eggs and powdered sugar, mixing until creamy.
- Pour cheesecake mixture over the cake base and spread evenly.
- Bake for 25 to 30 minutes until set but slightly jiggly in the center. Let cool completely at room temperature.
- Once cooled, cut into bars and garnish with candy corn, chocolate chunks, and sprinkles.
- Serve chilled or at room temperature.
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