Try this delightful candy corn cheesecake for your next holiday party! I'll even show you how to make your own special pan out of stuff you have around the house.
While candy corn may only be available around Halloween, this no-bake cheesecake can be made all year round. Even though it tastes like cheesecake, each slice looks like one giant candy corn - which is even better in my opinion. But if you really want it to taste like candy corn, try adding a ton of corn syrup - I bet that would work!
Step 1: Materials & Ingredients
1/2 cup graham cracker crumbs (this is about 3 shy of a standard sleeve)
1/3 cup brown sugar
1/2 teaspoon cinnamon
5 tablespoon butter, melted
16 oz cream cheese, softened
2 teaspoons lemon juice
1 pint heavy whipping cream
1/3 cup sugar
Yellow food coloring
Red or orange food coloring
8" or 9" springform pan
Two other plastic or aluminum containers that can be made into smaller circle insets
Step 2: Make the Pan
The idea is to create three separate rings to pour your filling into. If you can find containers or cans that are the right size to begin with, then awesome. I could not.
I cut apart my plastic containers and overlapped them until I felt they were the right sizes.
Then I clipped them together with a small binder clip while I secured the edges with packing tape.
You can also buy what's known as a "checkerboard pan" which does the same thing, but it's like $30, and c'mon, this is Instructables, man!
Step 3: Make the Crust
Before making the crust, put your mixing bowl for the filling in the freezer. This is going to make whipping up the cream even better!
Line your springform pan with parchment. This is pretty optional, as the amount of butter in the crust makes it pretty easy to remove, but I don't like to take chances!
Grind up your graham crackers finely.
Add brown sugar and cinnamon and mash together.
Pour in melted butter and mix thoroughly.
Press the crust mixture into the bottom of your pan, and chill.
Step 4: Make the Filling
Take your mixing bowl out of the freezer!
Add whipping cream to the bowl and start whipping! Slowly add sugar while whipping to firm peaks.
In another bowl, cream together softened cream cheese and lemon juice.
Add whipped cream to cream cheese mixture and blend well.
Step 5: Make the Pattern
Grease the rings with cooking spray to make it easier to remove them.
Place the smallest circle in the middle of the pan and fill to about 2".
Color the rest of the filling yellow.
Place the middle ring and fill with yellow mixture.
Color the rest of the filling orange and fill the outer ring.
I tried using a spoon to plop in the mixture, a plastic bag to pipe it in, and an offset spatula to both scoop it in and level it out. A combination of the last two worked best for me.
Remove the rings carefully and smooth out your lines.
Freeze to firm up.
Step 6: Enjoy!
Your cheesecake is best displayed in wedges, so cut a slice and pass it around.
When cutting, it's best to push the knife straight down into the cake and through the crust, and then bring it straight back up. If you drag the knife towards you or wiggle it in the cake, you'll smear your colors!