Candy Corn Cheesecake
Candy Corn Cheesecake is a delightful dessert that captures the spirit of Halloween in every creamy bite. This no-bake cheesecake features a luscious filling infused with classic flavors and is topped with colorful candy corn, making it a festive centerpiece for any gathering. Easy to prepare and perfect for sharing, this whimsical treat will transport you back to childhood memories while impressing guests of all ages.
- Prep Time: 30 minutes
- Cook Time: n/a
- Total Time: 57 minute
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 tsp gelatin powder
- 1 cup candy corn (for topping)
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted butter until combined; press firmly into the bottom of a springform pan to form the crust.
- In a large bowl, beat softened cream cheese until smooth. Gradually add sugar and mix until fluffy. Stir in sour cream and vanilla extract.
- Dissolve gelatin in warm water per package instructions; add to the cream cheese mixture while stirring continuously.
- Pour the filling over the crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least four hours or overnight until set.
- Once set, remove from the pan and decorate with candy corn before slicing into wedges to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg
Keywords: - For extra flavor, consider using flavored cream cheese like pumpkin spice. - Mix in chocolate chips or crushed graham crackers for added texture. - Store leftovers tightly covered in the refrigerator for up to five days or freeze slices for up to three months.