Candy Corn Cheesecake Bars (Printable Version)

Layered bars with creamy cheesecake and vibrant colors on a crunchy graham crust, ideal for fall celebrations.

# Ingredients:

→ Graham Cracker Crust

01 - 180 g graham cracker crumbs (about 12 whole crackers)
02 - 50 g granulated sugar
03 - 115 g unsalted butter, melted and slightly cooled

→ Cheesecake Layers

04 - 680 g cream cheese, fully softened (three 225 g packages)
05 - 200 g granulated sugar
06 - 3 large eggs, room temperature
07 - 5 ml vanilla extract
08 - Yellow gel food coloring
09 - Orange gel food coloring
10 - Candy corn, for garnish

# Steps:

01 - Preheat the oven to 160°C. Line a 23×33 cm baking dish with parchment paper, allowing overhang for easy removal.
02 - Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until the mixture resembles wet sand and holds when pressed. Press evenly into the bottom of the prepared baking dish to form a firm base.
03 - Using an electric mixer, beat softened cream cheese and sugar on medium speed until smooth and creamy, approximately 3-4 minutes, scraping down sides to ensure even texture.
04 - Add eggs one at a time, beating well after each addition until fully incorporated. Stir in vanilla extract until evenly distributed.
05 - Divide the cheesecake batter equally into three bowls for the distinct candy corn layers.
06 - Leave one portion uncolored for the white top layer. Add yellow gel food coloring to the second portion and orange gel food coloring to the third, mixing each until vibrant and uniform colors are achieved.
07 - Pour the orange batter evenly over the crust, spreading smoothly. Next, gently layer the yellow batter over the orange, taking care not to mix colors. Finish with the white batter as the top layer, spreading evenly.
08 - Bake at 160°C for 30-35 minutes until the center is set but slightly jiggly. Avoid overbaking to prevent cracking and drying.
09 - Allow to cool at room temperature, then refrigerate for a minimum of 4 hours or overnight to set completely.
10 - Use parchment overhang to lift bars from dish. Slice into rectangles with a sharp knife dipped in warm water and wiped clean between cuts. Garnish each bar with several pieces of candy corn before serving.

# Notes:

01 - Use room temperature cream cheese and eggs to achieve a smooth, lump-free batter. Gel food coloring provides vibrant hues without thinning the batter. Allow bars to chill overnight for the best texture and flavor melding.
02 - Slowly pour each colored layer over the back of a spoon to maintain distinct layers and prevent blending.
03 - Cool bars gradually and avoid opening the oven door during baking to prevent surface cracks.
04 - Use a thin, sharp knife warmed and wiped between cuts for clean edges.

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