Description
Individual vanilla cheesecake jars layered in classic yellow, orange, and white candy-corn colors.
Ingredients
Scale
- 1 1/2 cups (150 g) fine graham-cracker crumbs
- 4 tbsp (57 g) unsalted butter, melted
- 2 tbsp (25 g) granulated sugar
- 16 oz (454 g) full-fat block cream cheese, softened
- 3/4 cup (90 g) powdered sugar
- 2 tsp (10 ml) vanilla extract
- 1 cup (240 ml) cold heavy cream
- Yellow gel food coloring, as needed
- Orange gel food coloring, as needed
- 1/2 cup (120 ml) sweetened whipped cream, for garnish
- 24 candy corn pieces (about 72 g), for garnish
Instructions
- Mix the graham crumbs, melted butter, and granulated sugar until evenly moistened. Divide among eight 4-oz (120 ml) clear jars and press gently into level crusts.
- Beat the softened cream cheese, powdered sugar, and vanilla until completely smooth.
- In a separate chilled bowl, whip the heavy cream to medium-stiff peaks. Fold it into the cream-cheese mixture in three additions.
- Divide the filling evenly among three bowls. Tint one bright yellow and one pumpkin orange, leaving the third white.
- Pipe or spoon the yellow filling over every crust, followed by equal orange and white layers. Smooth each layer gently without mixing the colors.
- Cover and refrigerate for at least 4 hours. Just before serving, add a small whipped-cream dollop and three candy corn pieces to each jar.
Notes
For the sharpest bands, chill the filled piping bags for 10 minutes before assembling the jars.