Mini Candy Corn Cheesecakes
Servings 12 cheesecakes
Ingredients
- 24 oz Cream Cheese room temperature
- ⅔ cup Sugar
- ¼ cup Sour Cream
- 2 teaspoon Vanilla Extract
- 2 Eggs room temperature
- 1 ½ tablespoon Flour
- pinch Salt
- 12 Golden Oreos
- Red and Yellow Food Coloring
- Whipped Cream
Instructions
- Pre-heat oven to 275°F
- Line 12 muffin cup tins with cupcake wrappers.
- Place a golden Oreo into each wrapper. Set aside.
- Beat the cream cheese and sugar together till smooth. Add the eggs one at a time. Add the sour cream, flour, and vanilla extract. Gently stir.
- Divide cheesecake batter in to three bowl. Use the yellow coloring for one bowl, red and yellow coloring to create orange in another bowl, and leave one bowl white.
- Layer the colored batter into the wrapper, starting with a tablespoon of yellow batter in each cup, then a tablespoon of orange, then a tablespoon of white. The cups will be pretty full.
- Place in oven and bake 20-22 minutes. The cheesecakes should slightly jiggle. They will finish setting once removed and chilled.
- Remove from oven and allow cheesecake to sit for 10 minutes before moving them to the fridge to chill for about 45 minutes.
- Serve with whipped cream and candy corn on top.