Candy Corn Cheesecake Dessert (Recipe for Printing)
Silky cheesecake with candy corn and graham crust offers festive, creamy sweetness in every bite.
# What You Need:
→ Crust
01 -
1 1/2 cups graham cracker crumbs
02 -
1/2 cup unsalted butter, melted
→ Filling
03 -
16 ounces cream cheese, softened
04 -
3/4 cup granulated sugar
05 -
1 cup sour cream
06 -
2 teaspoons vanilla extract
07 -
2 tablespoons gelatin powder
→ Candy Corn
08 -
1 cup candy corn, chopped, plus extra for garnish
# How to Make It:
01 -
Preheat the oven to 350°F. In a bowl, combine graham cracker crumbs with melted unsalted butter and mix thoroughly. Press the mixture firmly into the bottom of a springform pan to form an even crust layer.
02 -
In a large mixing bowl, beat softened cream cheese on medium speed until smooth. Gradually incorporate granulated sugar, blending until the mixture is free of lumps. Add sour cream and vanilla extract, mixing until very well combined.
03 -
Dissolve gelatin powder in a small amount of water over low heat, stirring until fully melted. Allow to cool slightly, then mix the gelatin into the cream cheese filling until thoroughly blended.
04 -
Pour half of the cream cheese mixture evenly over the prepared crust in the pan. Fold chopped candy corn into the remaining filling and spread over the first layer, smoothing the top.
05 -
Cover the cheesecake and refrigerate for at least 4 hours, or leave overnight, until fully set.
06 -
Remove the cheesecake from the springform pan. Decorate with extra candy corn before slicing and serving.
# Extra Tips:
01 -
Ensure all dairy ingredients are at room temperature for a smooth, lump-free filling.