Candy Corn Cheesecake
This candy corn cheesecake has a golden graham crust, candy corn flavored cheesecake filling, and topped with a candy corn glaze. It's perfect for Halloween!
Servings: 10 slices
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter melted
- 1 tablespoon granulated sugar
Cheesecake
- 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
Glaze
- 2 cups candy corn
- 1 tablespoon heavy cream
Instructions
Crust
- 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 1 1/2 cups graham cracker crumbs, melted 5 tablespoons butter, and 1 tablespoon granulated 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.
Cheesecake Filling
- In a microwave-safe bowl, add in the 2 1/2 cups candy corn and 1/4 cup 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 24 ounces 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 1 cup granulated sugar and 1 teaspoon vanilla extract. Beat until incorporated.
- Add in the 4 large 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 1 cup full-fat sour cream and beat just 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 2 cups candy corn and 1 tablespoon 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.
Notes
Storage: Store covered or in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 803kcal | Carbohydrates: 106g | Protein: 8g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 178mg | Sodium: 609mg | Potassium: 177mg | Fiber: 1g | Sugar: 92g | Vitamin A: 1437IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg
