Description
Simple bars featuring a graham cracker crust, creamy cheesecake filling, and a candy corn topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup candy corn
Instructions
- Preheat your oven to 350 degrees F. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes. Remove from the oven and set aside.
- In a large bowl, beat the softened cream cheese until smooth. Add 1 cup sugar and vanilla extract, mixing until just combined.
- Beat in the eggs one at a time, mixing after each addition until incorporated. Do not overmix.
- Pour the cream cheese mixture over the baked crust.
- Sprinkle the candy corn evenly over the top of the batter.
- Bake for 30 to 35 minutes, or until the center is mostly set but still slightly jiggly.
- Let the bars cool completely on a wire rack.
- Chill the bars in the refrigerator for at least 4 hours before cutting into squares.
Notes
- For easier removal, use the parchment paper overhang to lift the cooled bars out of the pan before slicing.
- If you prefer a smoother candy corn layer, you can gently press the candy corn into the batter halfway through baking.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 25
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
- Cholesterol: 50
Keywords: candy corn, cheesecake bars, graham cracker crust, dessert, fall baking