Candy Corn Cheesecakes (Printable Version)
Colorful Candy Corn Cheesecakes combine creamy layers with bright Halloween vibes and a fluffy whipped cream finish, perfect for the season.
# What You’ll Need:
01 -
1 1/2 cups (201g) crushed Oreos.
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2 tablespoons (41g) melted butter.
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12 oz (339g) softened cream cheese.
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1/2 cup (104g) granulated sugar.
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2 tablespoons (16g) plain flour.
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1/2 cup (115g) sour cream.
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1 1/2 teaspoons vanilla extract.
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2 eggs.
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Yellow gel food coloring.
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Orange gel food coloring.
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1/2 cup (120ml) chilled heavy cream.
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5 tablespoons (36g) powdered sugar.
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1/2 teaspoon vanilla (for whipped cream).
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Orange gel food coloring (for whipped cream).
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Optional: ghost-shaped toppers.
# Step-by-Step Guide:
01 -
Set your oven to 325°F (162°C) and line a cupcake pan with liners. Lightly spray them so nothing sticks.
02 -
Mix the Oreo crumbs and melted butter in a small bowl. Press about 2 tablespoons into each liner to form the base.
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Pop the crusts into the oven for 5 minutes, then let them cool after removing.
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Change the oven temperature to 300°F (148°C). Beat the cream cheese, sugar, and flour together on low speed until smooth in a big mixing bowl.
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Stir the sour cream and vanilla extract into the mixture until it's combined.
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Blend in the eggs one by one. Scrape the bowl edges after adding each egg.
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Split the batter into three bowls. Leave one plain, then add yellow food coloring to the second and orange to the third.
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Spoon the batter into the prepared crusts in layers: yellow first, then orange, and finish with the plain (white). Fill each cup almost full.
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Place the cheesecakes in the oven for 15 minutes. After turning off the heat, leave them inside for another 10 minutes without opening the door.
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Crack the oven door slightly and let the cheesecakes sit for an additional 15-20 minutes. Then shift them to the refrigerator until fully chilled.
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For the topping, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Mix in the orange food coloring fully.
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Pipe the whipped cream on top of the cold cheesecakes. Add a ghost topper to each, if you'd like.
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Keep the cheesecakes in an air-sealed container in the fridge for 2-3 days at most.
# Additional Notes:
01 -
These brightly layered mini treats are great for Halloween parties, inspired by candy corn colors of yellow, orange, and white.
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Chilling after baking makes the texture extra creamy and smooth.