Description
Delightful mini cheesecakes infused with the sweet flavors of candy corn, perfect for Halloween and family gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1 cup candy corn, roughly chopped
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine crushed graham crackers, melted butter, and 1 tablespoon of sugar. Press this mixture into the bottom of mini cupcake liners or a greased muffin tin.
- In a larger bowl, beat the cream cheese until smooth. Gradually add the sugar, mixing until combined. Then add sour cream and vanilla extract, mixing until creamy.
- Gently fold in the chopped candy corn.
- Spoon the filling into the prepared crusts, filling each about ¾ full.
- Bake in the preheated oven for about 20 minutes or until the centers are set but slightly jiggly.
- Let them cool completely before transferring to the fridge to chill for at least 2 hours.
- Before serving, top each cheesecake with a few whole candy corn pieces.
Notes
Use room temperature cream cheese for a smoother batter. Try adding a sprinkle of nutmeg or cinnamon for a seasonal twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cheesecake, Halloween, candy corn, dessert, mini desserts, fall treats
