Candy Corn Cheesecakes (Print Version)
# Ingredients:
01 -
1 1/2 cups (201g) crushed Oreo cookies.
02 -
2 tbsp (41g) melted butter.
03 -
12 ounces (339g) softened cream cheese.
04 -
1/2 cup (104g) granulated sugar.
05 -
2 tbsp (16g) plain flour.
06 -
1/2 cup (115g) sour cream, at room temperature.
07 -
1 1/2 tsp vanilla extract.
08 -
2 big eggs.
09 -
Yellow gel food coloring.
10 -
Orange food coloring gel.
11 -
1/2 cup (120ml) cold heavy cream.
12 -
5 tbsp (36g) powdered sugar.
13 -
1/2 tsp vanilla extract (for topping).
14 -
Orange food coloring gel (for cream topping).
15 -
Optional: Ghost-shaped decorations.
# Instructions:
01 -
Set the oven to 325°F (162°C). Line a cupcake tray with paper liners and lightly grease them using non-stick spray.
02 -
Stir together the Oreo crumbs and melted butter in a small mixing bowl. Divide this mix into each cupcake liner (roughly 2 tablespoons per liner) and press it flat to create the crust base.
03 -
Pop the crusts into the oven for 5 minutes. Once done, take them out and let them cool off for now.
04 -
Turn the oven's temperature down to 300°F (148°C). In a big bowl, gently beat together the cream cheese, sugar, and flour until smooth and creamy, keeping the speed low.
05 -
Mix in sour cream and vanilla extract, making sure they’re blended well with the other ingredients.
06 -
Add the eggs one by one, making sure to scrape the sides of the bowl in between to keep everything smooth.
07 -
Split the filling into three bowls. Keep one plain and mix yellow gel into one and orange gel into another.
08 -
Spoon the batters into the cooled crusts in layers. Start with yellow, followed by orange, and finish with the plain mixture. Fill until almost reaching the top.
09 -
Let the cheesecakes bake for 15 minutes. Afterward, turn off the oven but leave them inside for 10 more minutes with the door shut.
10 -
Gently crack open the oven door and let the cheesecakes rest for 15-20 minutes. Then, move them to the fridge to chill completely.
11 -
Whisk the cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Stir in orange food coloring until evenly combined.
12 -
Pipe the whipped cream over the chilled cheesecakes. Feel free to add ghost decorations if you'd like.
13 -
Keep the cheesecakes in the fridge, tucked into a sealed container. They’ll be good for 2-3 days.
# Notes:
01 -
These bite-sized cheesecakes with fun candy corn colors are great for Halloween parties.
02 -
Cooling them in the fridge ensures you get a creamy texture every time.