* Exported for MasterCook 4 by Living Cookbook *
CANDY CORN CHEESECAKE
Recipe By : www.RecipeGirl.com
Serving Size : 12 Preparation Time:
Categories : Dessert
Amount Measure Ingredient -- Preparation Method
2 cups finely crushed Oreo cookies1/4 cup butter, melted
3 (8-ounce) packages cream cheese, at room temperature
8 oz mascarpone cheese, at room temperature
8 oz sour cream
1 1/2 cups honey
1 1/2 cups granulated sugar
6 large eggs
1/3 cup all-purpose flour
1/2 cup heavy whipping cream
1 tsp pure vanilla extract
yellow color paste (or gel)
orange color paste (or gel)
1/2 cup heavy whipping cream, for topping
candy corn, for topping decoration
1. 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).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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!)
8. 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.
Nutrition (calculated from recipe ingredients)
Calories: 667Calories From Fat: 375
Total Fat: 42.5g
Cholesterol: 226.2mg
Sodium: 230.3mg
Potassium: 163.5mg
Carbohydrates: 66.2g
Fiber:
CANDY CORN CHEESECAKE
Recipe By : www.RecipeGirl.com
Serving Size : 12 Preparation Time:
Categories : Dessert
Amount Measure Ingredient -- Preparation Method
2 cups finely crushed Oreo cookies1/4 cup butter, melted
3 (8-ounce) packages cream cheese, at room temperature
8 oz mascarpone cheese, at room temperature
8 oz sour cream
1 1/2 cups honey
1 1/2 cups granulated sugar
6 large eggs
1/3 cup all-purpose flour
1/2 cup heavy whipping cream
1 tsp pure vanilla extract
yellow color paste (or gel)
orange color paste (or gel)
1/2 cup heavy whipping cream, for topping
candy corn, for topping decoration
1. 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).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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!)
8. 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.
Nutrition (calculated from recipe ingredients)
Calories: 667Calories From Fat: 375
Total Fat: 42.5g
Cholesterol: 226.2mg
Sodium: 230.3mg
Potassium: 163.5mg
Carbohydrates: 66.2g
Fiber: