Food can be a very polarizing thing. Some people love some food items and some hate them. It seems like there is no middle ground. Candy Corn is one of those food items. So what team are you on? If you are Team Candy Corn, this cheesecake is for you.
Now, there are a couple of ways to do this. One way, the way that I did it is to lay each of the colors of batter in the pan, starting with the yellow and working inward. You could also work outward as well. The other way to do this is to place parchment paper in the pan in rings as a barrier between colors. Once all of the batter is in the pan you can take the parchment paper out and place the cake in the freezer. I didn’t do this just because I am not the greatest at maneuvering the parchment paper to get it to stay in the pan. But do whatever works for you.
I hope you enjoyed my first halloween post of the yearend I hope you make this cake this halloween season. All of your guests will love it. It’s so cute and even more delicious. As always if you make this please let me know how it turns out. I hope this makes your holiday even more special. Have a fantastic halloween and I will see you all next week with a new halloween recipe.
Candy Corn Cheesecake
No bake cheesecake colored white,orange and yellow so that each individual slice looks like a candy corn.
Ingredients
For Crust
- 3-4 Graham Crackers
- 2 Tbsp of Unsalted Butter
- 1 Tbsp of Granulated Sugar
For Cheesecake
- 1.5 blocks of Cream Cheese
- 1/2 Cup of Granulated Sugar
- 1/4 of a cup of Greek Yogurt
- 1 Cup of Heavy Cream
- 2 Drops of Yellow Gel Food Coloring
- 2 Drops of Orange Gel Food Coloring
Components
Instructions
For Crust
1. Prepare a 6 inch springform pan by lining the bottem with parchment paper.
2. Place graham crackers in a food processor and pulse until you get course crumbs.
3. Melt the butter in a microwave safe bowl in 30 second incraments until melted.
4. Add the butter to the crumbs as well as the sugar if you would like to add it.
5. Press the crust mixture into the prepared pan.
For Cheesecake
1. Add the heavy cream to the bowl of a stand mixer fitted with a whisk attachment or regular metal of glass bowl with a hand mixer. Beat on high speed until stiff peaks form. Set aside.
2, Place the softened cream cheese in the bowl of your stand mixer fitted with a paddle attachment or a regular bowl with a hand mixer. Beat until smooth. Scrape down the sides and the bottem of the bowl.
3. Add the sugar and the vanilla extract and beat until fully incorperated. Scrape down the bottem and the sides of the bowl and beat once more until smooth.
4. Repeat this process with the greek yogurt.
5. Mix a 4th of the whipped cream with the cream cheese mixture to lighten the batter.
6. Fold the rest of the whipped cream into the cream cheese mixture one half at a time.
7. Divide the batter into 3 seperate bowls. Half of the batter in one bowl, 3/4 of the remaining in another and the remainder in a third bowl. Put 2 drops of yellow food coloring gel in the first bowl, 2 drops of orange food coloring in the second bowl and leave the contents of the third bowl white.
8. Using an offset spatula or rubber spatula place the yellow batter in an even layor around the side of the pan. Then place the orange batter next to the yellow,around the pan. Then place the white batter in the center of the pan.
9. Place in the freezer overnight to set.
10. Take the cake out of the freezer and allow it to thaw a little. About 10-20 minutes.
11. Slice the cake like normal and it will resemble candy corn.
12. Place any left overs in the fridge for up to 2 weeks.
You May Also Like
Mini Reese’s Peanut Butter Cup Cheesecakes
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