Ingredients
Scale
- 1 ½ cups crushed graham crackers
- ⅓ cup white sugar
- ½ cup melted unsalted butter
- 16 ounces softened cream cheese
- ½ cup white sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ½ cup creamy sour cream
- 1 cup candy corn, divided
Instructions
- Preheat your oven to 325°F and prepare a muffin tin with paper liners.
- In a bowl, mix together the crushed graham crackers, ⅓ cup of sugar, and melted butter until the mixture resembles wet sand.
- Press about a tablespoon of this mixture firmly into the bottom of each muffin liner to create a solid base.
- In a separate large bowl, beat the softened cream cheese along with the ½ cup of sugar until silky and smooth.
- Incorporate the vanilla extract, followed by the eggs, adding them one at a time and ensuring each is fully blended before adding the next.
- Gently mix in the sour cream until everything is well combined.
- Carefully fold in ¾ cup of the candy corn into the cheesecake mixture.
- Spoon the batter into the prepared muffin liners, filling each one about three-quarters full.
- Bake for 18-20 minutes, until the centers are set but still have a slight wobble.
- Allow to cool on a wire rack for about 30 minutes before transferring to the refrigerator to chill for at least 2 hours.
- When ready to serve, adorn each cheesecake with the remaining candy corn for a festive finish.
Notes
- Yields 12 servings.
- For a chocolatey variation, consider mixing in ¼ cup of cocoa powder into the cheesecake batter.
- For an extra special touch, drizzle some melted chocolate over the top before adding the candy corn.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cheesecake
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg