Candy Corn Cheesecake for Halloween!
As mentioned last month, I realized that we’ve got a nice set of holidays coming up and those are perfect for making some themed cheesecakes. So yes, I did the thing. I made a Candy Corn Cheesecake [obligatory “jump to recipe” link]. While I admit that it’s not to everyone’s taste, I enjoy candy corn.
I’m also not an ass about it if others don’t like candy corn. However, I find that same courtesy is never extended in the opposite direction. In fact, some people go out of their way to be an ass about mocking others over their love of… a confectionery. Yeah, I don’t get it either.
Yes, I’m ok. No, no one hurt me. Yes, I have good taste. Yes, I’ve heard the Lewis Black routine and seen the memes. Maybe I should start asking them if they’re ok.
Anyway, after the Funfetti Cheesecake last month, I started looking for cheesecake recipes that actually use candy corn, which was not easy. What’s interesting is that most people just associate a “candy corn” recipe with the yellow, orange and white colors and not the actual candy or flavors. So there were recipes for using food coloring, and ads for separated cake tin rings and it took a while for me to track down a recipe that actually put the candy in the batter.
With each of these, I’ll get right down to it, share the recipes I used and note any changes that I made:
- Candy Corn Cheesecake (for the method)
- Original New York Cheesecake (Junior’s recipe)
Once again, that’s it! For the most part, I trust Junior’s recipe to turn out a reliable cheesecake every time with a minimum of fuss. So I consider it the perfect “baseline” cheesecake recipe to start from and modify as needed.
Standard graham cracker crumb cheesecake crust. An entire bag of candy corn! Melted down, with heavy cream, using the microwave in 30-second increments. This is a very orange-colored batter. Aside from the color, this is business as usual. Standard baking time and left to cool in the oven. After cooling, the center has sunken a bit. Normal for my cheesecakes. Cooled overnight in the fridge. Candy corn cheesecake on a pie plate. It’s SO orange! Surprisingly smooth, light and fluffy. This recipe is a winner for me.
The Candy Corn Cheesecake recipe calls for an entire bag of candy corn, melted down with cream and then added to the batter. It uses a standard graham cracker crust, though you could replace that with golden Oreos or even regular Oreos if you’re wanting a nice orange and black theme. In combining the recipes, the main thing I did was melt down the candy corn and use less sugar (just shy of 1 cup) in the cheesecake batter since it was already going to be pretty sweet.
The most difficult (or interesting or unique) thing was working with the candy corn and melting it down. It’s going to depend on the freshness and softness of your candy, and it will take a while in the microwave. I think it was maybe 6 or 7 intervals of 30 seconds, stirring in between each time. Next time I might chop them up ahead of time to make this a little easier. If you have more experience working with chocolate or sugar, you could probably use a saucepan or double boiler. The microwave worked fine for me.
Please be careful since you are dealing with hot candy. It’s not quite as dangerous as sugar at candy-making temperatures, but it’s going to get hot as you do this. And you’re going to need it warm to pour into the cream cheese, because if it cools, it firms back up. You don’t want to test the power of your hand or stand mixer against a firm mass of candy, trust me. (Any drips or spills can be picked off and cleaned with warm water, and your dishes may need a pre-soak before washing.)
The Candy Corn Cheesecake recipe I referenced calls for making a glaze, thought I usually don’t like toppings on my cheesecake. The added sugar and candy gets nicely cooked and browned during baking, so I can see why a glaze would be preferable.
Regarding the taste, this cheesecake is not super-sweet. Which, I’ll admit was a bit of a surprise. The cream cheese and candy corn come together for a nicely sweet cheesecake, but not overpowering at all. I think a nice sour cream or lemon buttercream would go very well on top.
I could see myself trying a variation on this recipe, separating the candy colors and making three different batters, but that would be a lot of work and I ain’t trying to do all that. As it is, the cheesecake comes out a brilliant orange color and would be perfect for any Fall or Halloween themed party.
I’m all set for this weekend and next Monday, and will probably make some room in the freezer for the leftovers. The next holiday on the docket is Thanksgiving, and there’s only one thing to make for that: Sweet Potato Cheesecake. But that’s for next month. Right now, I’ll enjoy my Halloween vibes and my delicious Candy Corn Cheesecake. 💛 🧡 🤍
