Candy Corn Cheesecake

Crust

1. Preheat oven to 325 degrees. Spray the sides of the 9-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
2. In a medium bowl, add in the graham cracker crumbs, melted butter, and sugar. Stir until the butter coats all of the crumbs and resembles wet sand.
3. Pour the crust mixture into the prepared pan and firmly press into the bottom of the pan.
4. Place in the fridge or freezer while you prepare the cheesecake filling.

Cheesecake Filling

1. In a microwave-safe bowl, add in the candy corn and heavy cream. Microwave in 30-second intervals and stir after each interval until the candy corn is smooth and creamy. Set aside.
2. In a large mixing bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth. Scrape down the sides and bottom of the bowl.
3. Add in the candy corn mixture and beat until completely incorporated. Scrape the sides and bottom of the bowl.
4. Add in the sugar and vanilla extract. Beat until incorporated.
5. Add in the eggs one at a time and beat in each egg just until it’s combined. Scrape down the bowl before adding the next.
6. Add in the sour cream and beat until combined.
7. Pour the batter on top of the crust in the prepared springform pan.
8. Place in the oven and bake for about 1 hour 25 minutes to 1 hour 30 minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it’s done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place it in the fridge to chill overnight.
9. For an extra pop of candy corn flavor and of course more sweetness, add the candy corn glaze before serving.

Candy Corn Glaze

1. In a microwave-safe bowl, add in the candy corn and heavy cream. Microwave in 30-second intervals and stir after each interval until the candy corn is smooth and creamy.
2. Pour the candy corn glaze on top of the chilled cheesecake. Place back in the fridge for 30 minutes to help the glaze to set up.
3. Cut and serve.