Description
Mini Candy Corn Cheesecakes are a delightful and festive dessert perfect for fall celebrations.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup sour cream
- 1 cup candy corn, divided
Instructions
- Preheat the oven to 325°F and line a muffin tin with paper liners.
- In a medium bowl, combine graham cracker crumbs, ⅓ cup sugar, and melted butter. Mix until well combined.
- Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.
- In a large mixing bowl, beat the softened cream cheese and ½ cup sugar until smooth and creamy.
- Add the vanilla extract and mix until incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream until smooth.
- Fold in ¾ cup of the candy corn into the cheesecake batter.
- Divide the batter evenly among the muffin liners, filling each about ¾ full.
- Bake for 18-20 minutes, or until the centers are set but still slightly jiggly.
- Remove from the oven and let cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set.
- Before serving, top each cheesecake with the remaining candy corn for decoration.
Notes
- For a chocolate twist, add ¼ cup of cocoa powder to the cheesecake batter.
- For a festive touch, drizzle melted chocolate over the top before adding the candy corn.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Mini Candy Corn Cheesecakes, Fall Dessert, Cheesecake Recipe