Ah, candy corn. It’s like the staple candy for Fall weather. Truth be told, there’s just something adorable about those cute little triangles, ya know? Instead of indulging on piece after piece of candy, why not treat your taste buds to a triangular piece of this Candy Corn Cheesecake made in the Instant Pot? It’s colorful, bright, and super delicious.
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Perfect for Halloween, this cheesecake made in the Instant Pot can be whipped up just by following the simple directions below. While it may look like candy corn, it actually doesn’t taste like it at all. The colorful candy melts give this cheesecake the fun yellow and orange layers. The colors of this cheesecake are just for fun so rest easy knowing that this Candy Corn Cheesecake actually tastes like a regular cheesecake does.
Ingredients for the Instant pot candy corn cheesecake:
How To Make The Graham Cracker Crust For the Cheesecake:
- 9 whole/full-sized graham crackers
- 2 tablespoons white sugar
- 2 tablespoons melted butter
How to make the Filling for the Candy Corn Cheesecake:
- 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
Direction on how to make the graham cracker crust for the instant pot candy corn cheesecake:
- 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.
Directions on how to make the candy corn filling:
- 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.
If you want to test out the taste buds on your kiddos, make up this cheesecake and see what they think it tastes like…You know what they say, the mind can be a powerful thing. It will be fun to see if they think that it tastes like candy corn or not! If they do, you’ll have to let them in on your little cheesecake secret!
Instant Pot Candy Corn Cheesecake
Calories 1564kcal
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
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