Candy Corn Cheesecake Layers (Printable Version)
# What You'll Need:
→ Crust
01 -
180 g graham cracker crumbs or chocolate cookie crumbs
02 -
60 ml unsalted butter, melted
→ Filling
03 -
680 g cream cheese, softened
04 -
200 g granulated sugar
05 -
3 large eggs
06 -
5 ml vanilla extract
→ Coloring & Decoration
07 -
Yellow food coloring
08 -
Orange food coloring
09 -
Candy corn, for garnish
10 -
Chocolate sprinkles, for garnish
# Step-by-Step Directions:
01 -
Preheat the oven to 160°C. Grease a 23 cm springform pan.
02 -
Combine graham cracker crumbs with melted butter until evenly moistened, then press firmly into the base of the prepared pan to create a uniform layer.
03 -
Beat softened cream cheese with granulated sugar until the mixture is smooth and creamy. Add eggs one at a time, mixing well after each addition, then blend in vanilla extract.
04 -
Divide the batter evenly into three bowls. Leave one portion plain. Tint the second portion with orange food coloring and the third portion with yellow food coloring. Starting with the yellow batter, carefully pour each layer into the center of the pan, followed by the orange, then the plain batter on top, to achieve a distinct layered effect.
05 -
Bake for 50–55 minutes until the edges appear set but the center remains slightly jiggly. Remove from the oven and allow to cool completely at room temperature.
06 -
Refrigerate the cheesecake for at least 4 hours until fully set. Decorate the top with candy corn and chocolate sprinkles before slicing and serving.
# Helpful Notes:
01 -
For clean slices, use a knife dipped in hot water and wiped dry between each cut.
02 -
Allow the cheesecake to cool gradually to help prevent cracking.