Candy Corn Cheesecake Bars

How to Make Candy Corn Cheesecake Bars

1. 1

   Step 1: Make and bake the crust

   Active 10 min · Passive 10 min

   Preheat the oven to 325°F (163°C). In a bowl, mix 1 1/2 cups (180g) graham cracker crumbs with 6 tbsp (85g) melted unsalted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of a 9x13-inch pan lined with parchment (leave an overhang for easy removal). Bake the crust for 10 minutes, then remove and set aside to cool slightly.

   For this step

   • 1 1/2 cupsGraham cracker crumbs
   • 6 tbspUnsalted butter, melted
   
2. 2

   Step 2: Prepare the cheesecake filling

   Active 12 min

   In a large bowl or stand mixer, beat 24 oz (680g) room-temperature cream cheese with 3/4 cup (150g) granulated sugar until smooth and free of lumps (about 2–3 minutes). Scrape the bowl, then add 1/2 cup (120ml) sour cream and 1 tsp (5ml) vanilla extract and mix until combined. Add 3 large eggs one at a time, mixing on low speed just until incorporated — avoid overbeating.

   For this step

   • 24 ozCream cheese, room temperature
   • 3/4 cupGranulated sugar
   • 1/2 cupSour cream
   • 3 largeLarge eggs
   • 1 tspVanilla extract
   
3. 3

   Step 3: Assemble and bake the cheesecake

   Active 5 min · Passive 35 min

   Pour the filling over the hot crust and smooth the top with an offset spatula. Bake at 325°F (163°C) until the edges are set and the center still has a slight jiggle, about 35 minutes. Avoid opening the oven while baking to reduce cracking.
   
4. 4

   Step 4: Cool gently in the oven

   Active 2 min · Passive 30 min

   Turn off the oven and crack the oven door; let the pan cool inside for 30 minutes (this gradual cooling helps prevent cracks). After 30 minutes, transfer the pan to a wire rack and let come closer to room temperature.
   
5. 5

   Step 5: Glaze, decorate with candy corn, chill and slice

   Active 10 min · Passive 120 min

   Warm 2 tbsp (30ml) apricot jam (or light corn syrup) with 1 tsp water in a small saucepan or microwave until thin and brush a light sheen over the cooled cheesecake top to help candy corn adhere. Arrange 1 cup (150g) candy corn in rows across the surface to mimic candy-corn stripes (press gently to secure). Chill the pan in the refrigerator for at least 2 hours to firm. Remove from pan using the parchment overhang and slice into 16 bars with a sharp knife before serving.

   For this step

   • 1 cupCandy corn
   • 2 tbspApricot jam (or light corn syrup) for glaze
   

1. Preheat the oven to 325°F (163°C). In a bowl, mix 1 1/2 cups (180g) graham cracker crumbs with 6 tbsp (85g) melted unsalted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of a 9x13-inch pan lined with parchment (leave an overhang for easy removal). Bake the crust for 10 minutes, then remove and set aside to cool slightly.
2. In a large bowl or stand mixer, beat 24 oz (680g) room-temperature cream cheese with 3/4 cup (150g) granulated sugar until smooth and free of lumps (about 2–3 minutes). Scrape the bowl, then add 1/2 cup (120ml) sour cream and 1 tsp (5ml) vanilla extract and mix until combined. Add 3 large eggs one at a time, mixing on low speed just until incorporated — avoid overbeating.
3. Pour the filling over the hot crust and smooth the top with an offset spatula. Bake at 325°F (163°C) until the edges are set and the center still has a slight jiggle, about 35 minutes. Avoid opening the oven while baking to reduce cracking.
4. Turn off the oven and crack the oven door; let the pan cool inside for 30 minutes (this gradual cooling helps prevent cracks). After 30 minutes, transfer the pan to a wire rack and let come closer to room temperature.
5. Warm 2 tbsp (30ml) apricot jam (or light corn syrup) with 1 tsp water in a small saucepan or microwave until thin and brush a light sheen over the cooled cheesecake top to help candy corn adhere. Arrange 1 cup (150g) candy corn in rows across the surface to mimic candy-corn stripes (press gently to secure). Chill the pan in the refrigerator for at least 2 hours to firm. Remove from pan using the parchment overhang and slice into 16 bars with a sharp knife before serving.