Mini Candy Corn Cheesecakes: The Best Fall Treat for Everyone
Indulge in these delightful mini candy corn cheesecakes, perfect for fall gatherings!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1/2 cup candy corn, plus extra for garnish
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, combine the graham cracker crumbs and melted butter until well mixed.
- Press the mixture into the bottom of mini cheesecake liners.
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the vanilla and eggs, mixing until well combined.
- Fold in the sour cream and candy corn gently.
- Pour the cheesecake batter over the crusts.
- Bake for 20-25 minutes, or until set.
- Allow to cool, then refrigerate for at least 2 hours before serving.
Notes
- Serve with additional candy corn on top for decoration.
- These cheesecakes can be made a day in advance.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 16g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Mini Candy Corn Cheesecakes, Fall Treat, Cheesecake