Description
Small cheesecakes topped with a candy corn theme.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- Orange food coloring
- Yellow food coloring
- Candy corn for topping
Instructions
- Preheat oven to 325 degrees Fahrenheit. Line a muffin tin with paper liners.
- Mix graham cracker crumbs and melted butter. Press mixture into the bottom of each liner.
- Beat cream cheese and sugar until smooth. Add egg and vanilla extract; mix well.
- Divide batter evenly into three bowls.
- Color one bowl yellow, one bowl orange, and leave one bowl white.
- Spoon a layer of white batter over the crusts. Bake for 5 minutes.
- Spoon a layer of yellow batter over the white layer. Bake for 5 minutes.
- Spoon a layer of orange batter over the yellow layer. Bake for 10-12 minutes, or until set.
- Cool completely on a wire rack. Chill for at least 2 hours.
- Top each cheesecake with candy corn before serving.
Notes
- You can use a water bath for smoother cheesecakes, but it is not required for these small versions.
- Use gel food coloring for more intense colors.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
- Cholesterol: 45
Keywords: cheesecake, candy corn, mini cheesecake, dessert, baked