Are you ready for a dessert that’s as festive as it is delicious? These Candy Corn Cheesecake Bars are exactly what you need to brighten up your snack time or holiday table. I’ve made these bars three times this week alone, and trust me, they’re addictive.
With a creamy cheesecake layer and a burst of candy corn sweetness, these bars are the perfect fall treat or anytime indulgence. The Candy Corn Cheesecake Bars combine smooth, tangy cream cheese with a crunchy, cinnamon-spiced crust, making every bite irresistible.
Why I Can’t Stop Making These Cookies
- Quick win: Ready in just about an hour from start to finish.
- Flavor twist: Sweet candy corn combined with tangy cheesecake creates an unexpected, perfect balance.
- Pantry-friendly: Uses simple ingredients you likely already have on hand.
- Kid-friendly: Bright colors and creamy textures make them a kiddo favorite.
- Seasonal appeal: Perfect for Halloween, Thanksgiving, or any autumn gathering.
What Type of Cream Cheese Should I Use?
For a rich and silky cheesecake layer, use full-fat cream cheese that has been softened to room temperature. Avoid low-fat or whipped varieties because they can affect the texture, making it less creamy and dense. If you’re using cream cheese straight from the fridge, let it sit out for about 30 minutes before mixing to prevent lumps.
No frozen cream cheese here stick with fresh blocks. If your cream cheese is a bit too cold to soften quickly, cut it into smaller cubes to speed the process. Always beat it smooth to avoid any graininess in the cheesecake layer.
Options for Ingredient Alternatives
- Butter: Swap unsalted butter for coconut oil (solid at room temperature), but be sure to chill the dough well before baking.
- Candy Corn: Use white chocolate chips or butterscotch chips for a less sweet option.
- Milk: Substitute whole milk with almond, oat, or soy milk for a dairy-free twist.
- Extracts: Vanilla extract works beautifully, but try a touch of almond or orange extract for seasonal flair.
- Fruit options: Toss in chopped dried apricots or cranberries instead of candy corn for a tangy surprise.
The Biggest Challenges While Baking
- Folding delicately: Always fold candy corn in last and gently to avoid breaking the pieces.
- Butter temperature: Make sure your butter is softened but not melted to get the right crust texture.
- Overmixing: Mix the cheesecake batter just until smooth; overmixing can cause the batter to become too stiff and lead to cracks.
- Dry dough fix: If your crust dough feels crumbly, add milk 1 tablespoon at a time until it holds together.
- Chill time: Don’t skip chilling the crust mixture before baking; it helps maintain structure.
Storage & Freezing Instructions
Store these cheesecake bars in an airtight container in the fridge for up to 4 days. To freeze, wrap individually in plastic wrap and place in a freezer bag. They’ll keep well for up to 2 months.
If you want to make the crust in advance, prepare and freeze it unbaked, then bake straight from frozen just add a few extra minutes to baking time.
Estimated Nutrition
This recipe yields about 16 bars. The whole batch contains roughly 2200 calories, 160 grams of fat, 120 grams of carbs, and 40 grams of protein. Per serving, expect approximately 140 calories, 10 grams of fat, 7.5 grams of carbs, and 2.5 grams of protein.
Ingredients
- 1 1/2 cups graham cracker crumbs (150 g)
- 1/4 cup granulated sugar (50 g)
- 1/2 cup unsalted butter, softened (115 g)
- 16 ounces (450 g) full-fat cream cheese, softened
- 3/4 cup granulated sugar (150 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups candy corn, divided (about 190 g)
Step-by-Step Instructions
Preheat your oven to 325°F (163°C). Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang for easy removal.
For the crust, combine graham cracker crumbs, 1/4 cup sugar, and softened butter in a bowl. Mix thoroughly until the crumbs are evenly coated and the mixture holds together when pressed.
Press the crust mixture firmly into the bottom of the prepared pan. Bake for 10 minutes to set, then remove from the oven and set aside.
In a large bowl, beat the cream cheese until smooth and creamy, about 2-3 minutes. Gradually add 3/4 cup sugar and continue beating until no lumps remain.
Add eggs one at a time, mixing gently after each addition. Stir in vanilla extract.
Gently fold 1 cup of the candy corn into the cheesecake batter to add bursts of candy sweetness throughout. Pour the cheesecake mixture over the warm crust and spread evenly.
Sprinkle the remaining 1/4 cup candy corn on top. Bake for 35-40 minutes until the edges are set but the center still slightly jiggles when you shake the pan. Cool completely before refrigerating for at least 4 hours or overnight.
Tips, Variations & Serving Ideas
- Add a graham cracker crumble topping for extra crunch.
- Use pastel candy corn for a fun, less traditional look.
- Serve chilled, accompanied by a drizzle of caramel sauce.
- Underbake slightly for a creamier, almost gooey cheesecake center.
- Wrap leftover bars individually to keep them fresh on the go.
- Add a pinch of cinnamon or pumpkin spice to the crust for fall flavor.
- Garnish with whipped cream and extra candy corn pieces for a gift-worthy dessert.
FAQs
Q: Can I make these bars dairy-free?
A: Yes, use dairy-free cream cheese and substitute butter with coconut oil; just chill the dough well before baking.
Q: How long do these bars keep?
A: They last 4 days in the fridge and up to 2 months in the freezer when properly wrapped.
Q: Can I use mini candy corn?
A: Absolutely, just fold them in gently and adjust quantities if needed.
Save This for Later
If you’re dreaming of a show-stopping fall dessert, save these Candy Corn Cheesecake Bars on Pinterest to make soon. Share the sweetness with friends and family they’ll thank you!
Leave a Reply