Halloween Candy Corn Mini Cheesecakes
Equipment
- a 12-cup muffin pan with paper liners
- electric mixer
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- orange and yellow food coloring
For the Orange Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2-3 tbsp heavy cream
- 1 tsp vanilla extract
- orange food coloring
For the Decorations:
- white sprinkles
- white sugar paste or fondant
- Black fondant or food coloring or edible marker
Instructions
For the Crust:
- Preheat your oven to 325°F (165°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly moistened.
- Divide this mixture evenly among the cupcake liners, pressing firmly to form a compact crust. Bake for 5 minutes, then set aside to cool slightly.
For the Cheesecake Filling:
- Using an electric mixer, beat the softened cream cheese in a large bowl until smooth. Add the sugar and continue beating until fully combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until the batter is creamy and smooth.
- Split the batter into three separate bowls. Tint one with yellow food coloring, another with orange, and leave the third plain.
- Layer the batter into the cupcake liners by spooning yellow first, then orange, and topping with the plain batter.
- Bake for 18 to 20 minutes, or until the centers are set. Let the cheesecakes cool in the pan for about 30 minutes before refrigerating for at least 4 hours or overnight to chill completely.
For the Orange Frosting:
- In a large bowl, beat softened butter until light and fluffy. Gradually add powdered sugar, beating until smooth.
- Add heavy cream and vanilla extract, beating until fluffy. Tint the frosting with orange food coloring.
- After the cheesecakes are fully chilled, remove them from the liners and spread the orange frosting over each one.
- Top with white sprinkles for a festive touch.
For the Sugar Paste Ghosts:
- Roll out white sugar paste or fondant and cut small ghost shapes using a cookie cutter or freehand with a knife.
- Use black food coloring or an edible pen to draw eyes and mouths on each ghost.
- Place one ghost on top of each frosted mini cheesecake.
- Serve immediately, or keep them in an airtight container in the refrigerator for up to 3 days.
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