Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar (for the crust)
- 6 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened to room temperature
- 1 cup granulated sugar (for the filling)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Yellow gel food coloring
- Orange gel food coloring
- Handful of candy corn pieces for garnish
Instructions
- Preheat your oven to 325°F (163°C). Line an 8×8 inch square baking pan with parchment paper, ensuring there is a slight overhang on the sides for easy removal later. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and one cup of sugar together until the mixture is completely smooth and free of lumps. Add the eggs one at a time, beating on a low speed just until each egg is incorporated. Be careful not to over-mix, as this can introduce too much air into the batter. Stir in the vanilla extract and sour cream until the filling is creamy and well-combined.
- Divide the cheesecake batter evenly into three separate bowls. Leave the first bowl white. Add a few drops of yellow gel food coloring to the second bowl and stir gently until the color is vibrant. Add orange gel food coloring to the third bowl and mix well. Pour the yellow batter over the cooled crust and spread it to the edges. Gently pour the orange batter over the yellow layer, using a spatula to spread it carefully so the colors do not mix. Finally, top the orange layer with the white batter, smoothing the top gently.
- Place the pan in the center of the oven and bake for 40 to 45 minutes. The edges should be set and slightly puffed, while the center should still have a slight jiggle when the pan is moved. Turn off the oven and prop the door open slightly, letting the cheesecake cool inside for 30 minutes. This slow cooling process helps prevent the top from cracking.
- Remove the pan from the oven and let it cool completely at room temperature. Once cooled, refrigerate the bars for at least 4 hours, though overnight is best for the cleanest slices. Use the parchment paper overhang to lift the entire block out of the pan. Slice into 16 squares. Just before serving, press a few pieces of candy corn into the top of each bar for a festive finish.
- Cook Time: 1 hour 5 minutes