Candy corn cheesecake
Kids will surely love these delicious ultimate Halloween treats. Enjoy!
Cooking time: 105 minutes Serves: 14
Preheat oven to 350 degrees F. Spray 10-inch springform pan with nonstick cooking spray (see tips below if you only have a 9-inch pan).
Prepare crust: In a medium bowl, mix cookie crumbs and butter. Press into bottom of prepared pan. Bake for 10 minutes; remove from oven and let cool.
Prepare cheesecake: In a large bowl, combine cream cheese, mascarpone, and sour cream. Beat at medium speed with an electric mixer until smooth, about 3 minutes. Add honey and sugar; beat until combined. Add eggs, one at a time, beating well after each addition. Using a rubber spatula, scrape down sides of bowl, and beat until smooth. Reduce speed to low.
Add flour, cream, and vanilla, beating until combined. Divide batter into thirds, reserving one-third of the batter white. In one bowl, add a small amount of yellow color paste; whisk until combined and add more color until desired hue is reached. In a second bowl, repeat this process with the orange color paste.
Pour yellow batter into baked cookie crust. Bake 30- 35 minutes, just until set and no longer jiggly. Remove from oven and let cool for 20 minutes.
Pour orange batter on top of the baked yellow layer. Bake for another 30-35 minutes, just until set and no longer jiggly. Remove from oven and let cool for 20 minutes.
Pour remaining untinted batter onto baked orange layer. Bake for another 30-35 minutes, just until set and no longer jiggly. Remove from oven and let cool completely.
Refrigerate for 24 hours. Gently run a sharp knife around the edge of the pan; then release the sides. Slide a long, sharp knife under the bottom of the crust and carefully slide the whole cheesecake onto a platter, removing the bottom of the pan (if you feel brave enough!)
In a medium bowl, whip 1/2 cup of heavy whipping cream at high speed until stiff peaks form; spread whipped cream on top of cheesecake; use candy corn to decorate.