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I would say that I am curious, vivacious, gregarious, sometimes funny, intelligent, easy going, very passionate about the things I love, caring, thoughtful, and kind. Maybe that is a little over the top, but I think you can count on me to be very honest. LOL

Friday, October 5, 2012

Candy Corn Cheesecake

Candy Corn Cheesecake


While candy corn is not my favorite….cheesecake is.  So today we stopped at Orson Gygi and bought a great cake pan to make this cheesecake that immediately brings to your mind the Halloween candy…but tastes much better…just my opinion!   The results are, of course,  a look of candy corn with the rich taste of cheesecake.  Taking that first piece out of the pan is always tricky and my photography skills are not always great!  I’m an “Old” rookie!

  • 2 batches favorite no-bake cheesecake recipe
  • Yellow food coloring
  • Red food coloring….Orange if you can find it!

Cheesecake serves 12.


You definitely need a checkerboard cake pan


step 1

Prepare 2 mixes of cheesecake batter following package directions. Prepare 1 crust and place in bottom of pan following package directions.

step 2

Position Batter Dividing Ring in pan. Fill center ring with batter to 1/4 in. from top of ring, level with top edge of pan. Tint remainder of batter yellow. Fill outer ring with batter. Tint remaining yellow batter orange and fill middle ring. Smooth each section with spatula dipped in warm water. Carefully remove ring and smooth again with spatula if needed. Refrigerate for 1 hour

step 3

Be good and only eat your share!

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