Saturday, October 26, 2019

No Bake Candy Corn Cheesecake

Ingredients
    For the Crust:
  • 1 3/4 cups crushed graham     crackers
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) melted butter
  • For the Filling:
  • 1 (8 oz.) package cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 cup sour cream
  • 2 tsp. vanilla extract
  • 12 oz. frozen whipped topping, thawed
  • yellow food coloring
  • orange food coloring
  • candy corn
  • Instructions
    1. In a food processor, pulse together crust ingredients until mixture resembles coarse crumbs. Press crust into a springform cake pan and place in the refrigerator to chill for at least 30 minutes. In the bowl of a stand mixer, beat cream cheese until smooth and fluffy.
    2. Add sugar, sour cream, and vanilla extract and beat again until combined.
    3. Gently fold in 8 oz. thawed whipped topping until combined.
    4. Divide filling evenly between two medium bowls.
    5. Add yellow food coloring to one bowl, and orange food coloring to the other, adding a few drops at a time and stirring afterwards until you reach your desired color.
    6. Evenly spread the yellow filling into the crust in the springform pan.
    7. Top with the orange filling and spread into an even layer.
    8. Chill cheesecake in the refrigerator for at least two hours before serving.
    9. Top with remaining whipped topping and sprinkle with candy corn.
    10. ENJOY!

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