Calling all candy corn lovers. Here is a candy corn cheesecake that will be the highlight of your day. It’s a candy corn flavored cheesecake with a golden graham crust, candy corn flavored cheesecake filling, and topped with a candy corn glaze.
This candy corn cheesecake is really easy to make. It would be great to serve up at the next Halloween party or just as a surprise dessert for your candy corn loving family.
How to Make Candy Corn Cheesecake
Crust | Start by making your easy graham cracker crust. You could even swap it out with Golden Oreo’s if you wanted. Once your crust is made, pack it down into the pan.
Cheesecake Filling | You will use actual candy corn in the cheesecake batter. I love the sweetness it provides. Just whip up your batter, make sure to get air bubbles out.
You start by melting down your candy corn in a bowl with heavy cream. This will make a candy corn ganache. Once you have it melted, incorporate the rest of the cheesecake filling. Mix until all ingredients are incorporated.
Once it is ready you will place in it in your oven and cook as directed below.
Glaze Topping | Here you will make a glaze topping that requires just two ingredients. Once your cheesecake is fully chilled you will then pour the glaze on! Place it back in the fridge to firm up for about 2 hours before serving.
How should I store Candy Corn Cheesecake?
Candy corn cheesecake needs to be stored in the refrigerator. Place in an airtight container or wrap tightly in aluminum foil.
You never want your cheesecake to be left out at room temperature for more than 2 hours at a time. Make sure to chill your cheesecake in between for at least 30 minutes before that 2 hour mark hits.
Can I freeze Candy Corn Cheesecake
You can! Place the cheesecake in an airtight container and then freeze for 2-3 months. If you want to make it an easy to grab dessert, make sure to pre-slice your cheesecake.
If you’re doing slices, be sure to place each slice on a baking sheet and place in the freezer until firm. Once the slices are firm, wrap in plastic wrap and place in either an airtight container or in a freezer bag.
To thaw the cheesecake whole or in slices, place in the fridge overnight. I always remove the plastic wrap and place it in an airtight container (if you used a freezer bag instead to freeze it) while it thaws.
How long will this cheesecake last?
It will store up to 5-7 days in the fridge, or 2-3 months if frozen.
I find that making sure the cheesecake is pushed back on a shelf in the fridge is best. Keeping it farther to the back helps prevent temperature change as you open and close the door.
Does The Cheesecake Really Need to Be Chilled Overnight
The one thing about any cheesecake is it does take time. After your cheesecake is done cooking, you will need to allow it to cool down a bit.
Then store in the fridge for a minimum of overnight. The cheesecake needs to set up, so when you go to slice it holds together. If you slice into it warm, you will find it kind of falls apart a bit.
Candy Corn Cheesecake
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter melted
- 1 tablespoon granulated sugar
- 2 1/2 cups candy corn
- 1/4 cup heavy cream
- 24 ounces cream cheese room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup full-fat sour cream
- 2 cups candy corn
- 1 tablespoon heavy cream
- Preheat oven to 325 degrees. Spray the sides of the 9-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
- In a medium bowl, add in the graham cracker crumbs, melted butter, and sugar. Stir until the butter coats all of the crumbs and resembles wet sand.
- Pour the crust mixture into the prepared pan and firmly press into the bottom of the pan.
- Place in the fridge or freezer while you prepare the cheesecake filling.
- In a microwave-safe bowl, add in the candy corn and heavy cream. Microwave in 30-second intervals and stir after each interval until the candy corn is smooth and creamy. Set aside.
- In a large mixing bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth. Scrape down the sides and bottom of the bowl.
- Add in the candy corn mixture and beat until completely incorporated. Scrape the sides and bottom of the bowl.
- Add in the sugar and vanilla extract. Beat until incorporated.
- Add in the eggs one at a time and beat in each egg just until it’s combined. Scrape down the bowl before adding the next.
- Add in the sour cream and beat until combined.
- Pour the batter on top of the crust in the prepared springform pan.
- Place in the oven and bake for about 1 hour 25 minutes to 1 hour 30 minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it’s done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place it in the fridge to chill overnight.
- For an extra pop of candy corn flavor and of course more sweetness, add the candy corn glaze before serving.
Candy Corn Glaze
- In a microwave-safe bowl, add in the candy corn and heavy cream. Microwave in 30-second intervals and stir after each interval until the candy corn is smooth and creamy.
- Pour the candy corn glaze on top of the chilled cheesecake. Place back in the fridge for 30 minutes to help the glaze to set up.
- Cut and serve.