The ultimate of Halloween sweets... this fancy schmancy Candy Corn Cheesecake turns out to be a showstopper at a Halloween Party. Plan to make this recipe one day ahead of serving so it has plenty of chilling time.
Preheat the oven to 350 degrees F. Spray 10-inch springform pan with nonstick cooking spray (see recipe notes below if you only have a 9-inch pan).
PREPARE THE CRUST:
In a medium bowl, combine the cookie crumbs and butter. Press into the bottom of the prepared pan. Bake for 10 minutes; remove from oven and let cool.
PREPARE THE CHEESECAKE:
In a large bowl, combine the cream cheese, mascarpone, and sour cream. Beat at medium speed with an electric mixer until smooth, about 3 minutes. Add the honey and sugar; beat until combined. Add the eggs, one at a time, beating well after each addition. Using a rubber spatula, scrape down the sides of the bowl, and beat until smooth. Reduce the speed to low. Add the flour, cream, and vanilla, beating until combined. Divide the 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 the desired hue is reached. In a second bowl, repeat this process with the orange color paste.
Pour the yellow batter over the baked cookie crust. Bake 30 to 35 minutes, just until set and no longer jiggly. Remove from the oven and let cool for 20 minutes.
Pour the orange batter on top of the baked yellow layer. Bake for another 30 to 35 minutes, just until set and no longer jiggly. Remove from the oven and let cool for 20 minutes.
Pour the remaining white batter onto the baked orange layer. Bake for another 30 to 35 minutes, just until set and no longer jiggly. Remove from the oven and let cool completely.
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!)
PREPARE THE TOPPING:
In a medium bowl, whip 1/2 cup of heavy whipping cream at high speed until stiff peaks form; spread the whipped cream on top of the cheesecake; use candy corn to decorate. Refrigerate until ready to serve.
Color paste or gel can be found at craft stores like Michael's. You can use liquid coloring in place of the paste/gel. Mix red & yellow to create orange.
Using a 10-inch springform pan will ensure that you use up all of the batter in this recipe. I only had a 9-inch pan and left about 1/2 cup or so of batter out of each layer (with the extra batter, I made a mini cheesecake on the side).