Candy Corn Cheesecake Bars Halloween Recipe
- Cook Time: 1 hour 10 minutes (plus chilling time)
- Total Time: 1 hour 10 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar (for filling)
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- Yellow and orange gel food coloring
- 1/2 cup candy corn pieces for garnish
- Whipped cream (optional for topping)
Instructions
- Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides so you can easily lift the bars out later. Lightly grease any exposed pan surfaces with cooking spray.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared baking pan in an even layer. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.
- In a large bowl using an electric mixer, beat the softened cream cheese and 1 cup of sugar until completely smooth and creamy. Add the sour cream and vanilla extract, mixing until combined. Add the eggs one at a time, beating on low speed just until incorporated. Do not overmix the batter at this stage to avoid air bubbles.
- Divide the cheesecake batter into three equal portions in separate bowls. Leave one bowl white. Add a few drops of yellow food coloring to the second bowl and stir gently until vibrant. Add a few drops of orange food coloring to the third bowl and stir until you reach the desired shade.
- Pour the yellow batter over the cooled crust and spread it evenly. Gently pour the orange batter over the yellow layer, using a spatula to smooth it out carefully so the colors don’t mix. Finally, spread the white batter over the orange layer. Bake for 40 to 45 minutes, or until the edges are set but the center still has a slight jiggle.
- Remove the pan from the oven and let it cool to room temperature on a wire rack. Once cooled, cover the pan and refrigerate for at least 4 hours, or preferably overnight. This allows the cheesecake to set completely for clean slicing.
- Use the parchment paper overhang to lift the cheesecake out of the pan. Use a sharp, warm knife to cut the cheesecake into 16 bars. Top each bar with a dollop of whipped cream and a few pieces of candy corn just before serving.