This is a great recipe! It’s perfect for cheesecake lovers. The candy corn adds a hint of Halloween flavor and the vanilla oreo on the bottom is the PERFECT crust.
Candy Corn Cheese Cakes!
Candy Corn Cookies and Cream Cheesecake Bites
21 Candy Corn Oreos (if you can’t find them use Golden Oreo), 15 left whole, and 6 coarsely chopped **You can get them on Amazon Candy Corn Oreos Limited Edition
16 ounces cream cheese, room temperature
½ cup sugar
½ tsp. vanilla bean paste
2 large eggs, room temperature, lightly beaten
½ cup candy corn infused heavy cream (1/2 cup plus 3 TBSP heavy cream plus ¼ cup candy corn soaked overnight in fridge)…strain out the candy corn and measure out ½ cup
1 TBSP all-purpose flour
Pinch of salt
Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla bean paste and flour.
Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in candy corn heavy cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
Adapted from Martha Stewart Cupcakes by Martha Stewart