Candy Corn Cheesecake
This festive cheesecake features creamy layers resembling candy corn, perfect for Halloween gatherings!
Ingredients
- 24 Oreos (finely crushed for crust)
- 1/4 cup unsalted butter (melted)
- 3 packages cream cheese (8 ounces each, softened)
- 8 ounces mascarpone cheese (softened)
- 8 ounces sour cream
- 1 1/2 cups honey
- 1 1/2 cups granulated sugar
- 6 large eggs
- 1/3 cup all-purpose flour
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- as needed yellow and orange food coloring paste or gel
- 1/2 cup heavy whipping cream (for topping)
- 1 cup candy corn (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 10-inch springform pan with nonstick spray.
- Mix crushed Oreos with melted butter and press firmly into the bottom of the pan. Bake for about 10 minutes, then let cool.
- In a large bowl, blend cream cheese, mascarpone, and sour cream until smooth. Add honey and sugar, mixing well.
- Add eggs one at a time, beating well after each addition. Then add flour, heavy cream, and vanilla extract, mixing gently.
- Divide the batter into three bowls. Leave one white, add yellow coloring to another, and orange to the third.
- Pour the yellow batter over the cooled crust and bake for 30 to 35 minutes until just set. Let cool for 20 minutes.
- Repeat with the orange layer, then the white layer, baking each for 30 to 35 minutes. Cool completely after the final bake.
- Refrigerate for 24 hours to set fully. Before serving, whip the remaining heavy cream to stiff peaks and spread on top.
- Garnish with candy corn and serve chilled.
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Notes
This cheesecake is a stunning addition to any Halloween celebration!