Saturday, October 29, 2011

Candy Corn Cheesecake

Good afternoon bloggers! If you are just joining us for the first time, I welcome you. I'm your host, Mandie. Today, I am re-writing this blog. I wrote it previously and deleted it by accident. So, needless to say, this would have been posted hours ago. We will be making a delicious candy corn cheesecake in celebration of Halloween. Before we begin, I would like to share a little background about this delicious treat. Candy corn was created in the 1880's by George Renninger of the Wunderle Candy Company. The 3 colors mimic the appearance of kernels of corn. Did you know that Brach's is the top retailer of candy corn? They sell enough candy corn each year to circle the Earth 4.25 times if the kernels are laid end to end. The NCA (National Confectioners Association) estimates that 20 million pounds of candy corn are sold annually and can be found in multiple colors for the various holidays that they are being used on, such as Valentine's Day, Christmas, Easter, and Thanksgiving. That's pretty cool, huh? Okay, now that we've had a little schooling, let's get to baking!

Candy Corn Cheesecake

You will need:

  • 2 cups finely crushed Oreo cookies
  • 1/4 cup butter, melted
  • 3 packages cream cheese, at room temperature
  • 8 ounces mascarpone cheese, at room temperature
  • 8 ounces sour cream
  • 1.5 cups honey
  • 1.5 cups granulated white sugar
  • 6 large eggs
  • 1/3 cup all-purpose flour
  • 1/2 cup heavy whipping cream
  • 1 teaspoon pure vanilla extract
  • yellow color paste (or gel)
  • orange color paste (or gel)
  • 1/2 cup heavy whipping cream, for topping
  • candy corn, for topping decoration


  1. Preheat the oven to 350 degrees. 
  2. Spray a 10 inch springform pan with nonstick cooking spray.
  3. To Prepare The Crust: In a medium bowl, mix cookie crumbs and butter. Press the mix into the bottom of the prepared pan. 
  4. Bake for 10 minutes, then remove from the oven and let cool.
  5. To Prepare The Cheesecake: In a large bowl, combine cream cheese, mascarpone, and sour cream. 
  6. Beat at medium speed with an electric mixer until smooth, about 3 minutes. Add honey and sugar, then beat until combined. 
  7. Add eggs, one at a time, beating well after each addition. 
  8. Using a rubber spatula, scrape down sides of bowl, and beat until smooth. Reduce the speed to low. 
  9. Add flour, cream, and vanilla, then beat until combined. 
  10. Divide the batter into thirds, reserving one-third of the batter white. 
  11. In one bowl, add a small amount of yellow color paste, then whisk until combined and add more color until desired hue is reached. 
  12. In a second bowl, repeat this process with the orange color paste.
  13. Pour the yellow batter into the baked cookie crust. 
  14. Bake 30 to 35 minutes, just until set and no longer jiggly. 
  15. Remove from the oven and let cool for 20 minutes.
  16. Pour the orange batter on top of the baked yellow layer. 
  17. Bake again for another 30 to 35 minutes, just until set and no longer jiggly. Remove from the oven and let cool for 20 minutes.
  18. Pour the remaining untinted batter onto the baked orange layer. 
  19. Bake one last time for another 30 to 35 minutes, just until set and no longer jiggly. 
  20. Remove from oven and let cool completely.
  21. Refrigerate for 24 hours. 
  22. Gently run a sharp knife around the edge of the pan, then release the sides. 
  23. Slide a long, sharp knife under the bottom of the crust and carefully slide the whole cheesecake onto a platter, removing the bottom of the pan.
  24. In a medium bowl, whip 1/2 cup of heavy whipping cream at high speed until stiff peaks form, then spread the whipped cream on top of the cheesecake. 
  25. Use candy corn to decorate.
  26. Enjoy!

I hope you and your children have a wonderful halloween weekend carving pumpkins, making delicious sweets and trick or treating. I'll catch you all on the flip side. Next week, we start our Thanksgiving celebration. Happy blogging to all! <3