Name: Candy Corn Cheesecake Bars
Prep time: 20 min
Cook time: 45 min
Total time: 6 h
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 3 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 1 tsp vanilla extract; 3 large eggs; Orange food coloring; Yellow food coloring; 1 1/2 cups whipped topping or whipped cream; Candy corn, for garnish (optional)

Candy Corn Cheesecake Bars are a festive and eye-catching dessert perfect for fall gatherings, Halloween parties, or simply indulging in the sweet nostalgia of candy corn season. With a buttery graham cracker crust and vibrant layers of creamy cheesecake in candy corn colors, this dessert offers both visual appeal and irresistible flavor.

Why You’ll Love This Recipe

These cheesecake bars are the ideal combination of fun and flavor. They’re smooth, rich, and creamy with a satisfying crunch from the graham cracker base. Whether you’re serving them at a holiday event or treating your family at home, the tri-colored layers make them a striking addition to any dessert table. Plus, they can be made in advance and sliced easily, making them a convenient option for entertaining.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Graham cracker crumbs
Unsalted butter
Granulated sugar
Cream cheese
Large eggs
Vanilla extract
Sour cream
All-purpose flour
Yellow food coloring
Orange food coloring
Whipped cream or candy corn for topping (optional)

Directions

Prepare the crust: Preheat your oven and line a baking pan with parchment paper. Mix graham cracker crumbs with melted butter and sugar until the texture resembles wet sand. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake briefly and set aside.
Make the cheesecake filling: Beat the cream cheese until smooth, then add the sugar and mix well. Incorporate the eggs one at a time, followed by vanilla extract, sour cream, and a bit of flour to stabilize the filling.
Divide and color: Divide the cheesecake batter evenly into three bowls. Leave one portion uncolored (white), tint the second with orange food coloring, and the third with yellow food coloring.
Layer the filling: Carefully spread the yellow layer over the crust, followed by the orange layer, and finish with the white layer. Smooth each layer with an offset spatula, being careful not to blend the colors.
Bake: Bake the bars until the edges are set and the center is slightly jiggly. Allow the cheesecake to cool completely at room temperature before refrigerating for several hours or overnight.
Slice and serve: Once chilled, lift the cheesecake out of the pan using the parchment paper. Slice into bars and top with whipped cream or candy corn if desired.

Servings and timing

This recipe makes approximately 16 bars.
Prep time: 20 minutes
Bake time: 40–45 minutes
Cooling and chilling time: 4 hours or overnight
Total time: About 5 hours

Variations

Chocolate crust: Use chocolate graham crackers or crushed Oreos instead of regular graham crackers for a deeper flavor.
Pumpkin twist: Add a bit of pumpkin puree and pumpkin spice to the white layer for a seasonal variation.
No food coloring: Skip the coloring for a classic cheesecake bar with a simple, creamy look.
Gluten-free option: Use gluten-free graham crackers and ensure other ingredients are certified gluten-free.

Storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 5 days. For best texture, do not freeze as the cheesecake layers may become watery after thawing. These bars are best served cold, so no reheating is necessary.

FAQs

What do Candy Corn Cheesecake Bars taste like?

They have the rich, tangy taste of classic cheesecake with a sweet graham cracker crust. The colors are purely decorative and do not affect the flavor.

Can I make these bars ahead of time?

Yes, they’re ideal for making a day ahead since they need to chill for several hours before serving.

Do I have to use food coloring?

No, the food coloring is optional. Without it, the bars will still taste delicious but won’t have the candy corn appearance.

Can I freeze Candy Corn Cheesecake Bars?

Freezing is not recommended as it can affect the texture of the cheesecake once thawed.

How do I get clean slices?

Use a sharp knife dipped in hot water and wiped clean between each cut for the neatest slices.

Can I use store-bought crust?

Yes, if you prefer to save time, a store-bought graham cracker crust can be used, but make sure it fits your baking pan.

Can I use low-fat cream cheese?

You can use low-fat cream cheese, but the texture may be slightly less rich and creamy.

What pan size should I use?

An 8×8 or 9×9-inch square baking pan works best for evenly layered bars.

Can I make this recipe without eggs?

Yes, substitute the eggs with a commercial egg replacer or silken tofu, but note that the texture may differ slightly.

Are these bars overly sweet?

They are sweet, but the tanginess of the cream cheese balances the sugar well. You can adjust sugar levels to your taste.

Conclusion

Candy Corn Cheesecake Bars are a delightful and festive treat that brings color and cheer to any fall occasion. With their creamy layers, fun presentation, and make-ahead convenience, they’re sure to become a seasonal favorite. Whether you’re preparing for Halloween or just want a colorful dessert to brighten your table, these bars are as enjoyable to make as they are to eat.