Instant Pot Candy Corn Cheesecake is a delightful treat that perfect for Halloween or fall festivities. This recipe fuses the richness of cheesecake with the vibrant colors of candy corn for a creamy and eye-catching dessert.
Ingredients:
Graham Cracker Crust For the Cheesecake:
- 9 whole/full-sized graham crackers
- 2 tablespoons white sugar
- 2 tablespoons melted butter
Filling for the Candy Corn Cheesecake:
- 2 8-ounce blocks of cream cheese
- softened 1/2 cup white sugar
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla
- 2 whole eggs plus
- 1 additional egg yolk
- Americolor Soft Gel Paste in 107 Lemon Yellow and 113 Orange
Instructions:
1. Begin by finely crumbling graham crackers using a food processor. Process for 10 seconds or until you have fine crumbs.
2. Next, add sugar and pulse a few times to thoroughly mix.
3. Then add melted butter and process for 10 seconds, scraping down the bowl if necessary halfway through, to allow for even distribution of butter.
4. Pour crumb mixture into a 6″ springform pan. Gently press it into the bottom and up the sides of the pan using a tart shaper or the back of a spoon. Refrigerate while making the filling.
5. Rinse and dry your food processor bowl, cover, and blade.
6. Once the food processor is clean and dry, add cream cheese, sugar, whipping cream, vanilla, and eggs. Process for 10 seconds.
7. Scrape down the sides of the bowl and process for another 10 seconds until the mixture is combined well.
8. Divide the batter evenly into three bowls. Color one bowl with orange food coloring and one with yellow food coloring, and leave the third bowl of batter uncolored.
9. Pour batter into pan starting with yellow, then orange, and topping with white.
10. Cover with a paper towel and then foil, sealing loosely around the edge of the pan.
11. Place 1-1/2 cups of water into the instant pot. Then place the cheesecake onto the rack and put both into the instant pot.
12. Place the lid on the instant pot and seal it, closing the pressure valve.
13. Cook on manual, high pressure for 30 minutes. Let set when finished cooking for another 15 minutes.
14. Release pressure and carefully remove the cheesecake from the instant pot.
15. Remove the foil and paper towel and let cool.
16. Cover and refrigerate overnight before slicing and serving the following day. Store covered in the refrigerator.
Instant Pot Candy Corn Cheesecake
Ingredients
Crust:
- 9 whole/full-sized graham crackers
- 2 tablespoons white sugar
- 2 tablespoons melted butter
Filling:
- 2 8 ounce blocks cream cheese, softened
- 1/2 cup white sugar
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla
- 2 whole eggs plus 1 additional egg yolk
- Americolor Soft Gel Paste in 107 Lemon Yellow and 113 Orange
Instructions
- Finely crumble graham crackers using a food processor. Place into the food processor and process for 10 seconds or until you have fine crumbs
- Add sugar and pulse a few times to thoroughly mix
- Add melted butter and process for 10 seconds, scraping down the bowl if necessary halfway through, to allow for even distribution of butter
- Pour crumb mixture into a 6" springform pan. Gently press it into the bottom and up the sides of the pan using a tart shaper or the back of a spoon. Refrigerate while making the filling
- Rinse and dry your food processor bowl, cover and blade
- Add cream cheese, sugar, whipping cream, vanilla, and eggs. Process for 10 seconds
- Scrape down the sides of the bowl and process for another 10 seconds until the mixture is combined well
- Divide batter evenly into three bowls. Color one bowl with orange food coloring, one with yellow food coloring and leave the third uncolored
- Pour batter into pan starting with yellow, orange and topping with white
- Cover with paper towel and then foil, sealing loosely around the edge of the pan
- Place 1-1/2 cups of water into the instant pot. Place the cheesecake onto the rack and place both into the instant pot
- Place the lid on the instant pot and seal it, closing the pressure valve
- Cook the cheesecake on manual, high pressure for 30 minutes. Let set when finished cooking for another 15 minutes
- Release pressure and carefully remove from the instant pot
- Remove the foil and paper towel and let cool
- Cover and refrigerate overnight before slicing and serving the following day. Store covered in the refrigerator