Candy Corn Cheesecake Bars
Delicious cheesecake bars made with yellow cake mix, creamy cheesecake, and topped with candy corn and chocolate chunks—perfect for fall!
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)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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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Notes
These bars are perfect for fall gatherings and are super easy to make!