Fall Flavors Tour: Candy Corn Cheesecake

I am cheesecake obsessed. Not even kidding. Every year around my birthday, I ask for a cheesecake instead of a traditional cake. One thing about cheesecake that makes it even better is having a mini cheesecake that I don’t have to share with anyone. But, to make it even better, I can add one of my other favorite treats in with it– an Oreo. Those things are addicting, I swear.

However, what could be more fall than Candy Corn? And when I found out that there were actually Candy Corn Oreos this year, I knew exactly what I had to do.

Yes. Mini. Oreo. Cheesecakes… with Candy Corn Oreos.

And the best part about these? You don’t have to make some complicated crust or dirty a bunch of dishes. Just start by lining cupcake tins with cupcake liners, and drop one Candy Corn Golden Oreo in the bottom of each… you’ll need 15 total.

In a separate bowl, mix 2 packages (8 oz each) room temperature Philadelphia Cream Cheese (or your cream cheese of choice), 1/2 cup sugar, and 1 tsp vanilla extract using a mixer (or a fork) to cream well.

Go ahead and gradually add two large beaten eggs (room temperature!), 1/2 cup sour cream, a pinch of salt, and 2 Tbsp corn syrup (the corn syrup really brings out the candy corn flavor of the Oreos). Mix that up until it’s smooth and maybe a little bubbly.

From here, I got a little wild and poured the batter into three different bowls, tinting one yellow, one orange, and leaving one white to resemble candy corn, but you can absolutely just leave it white if you’d like, or tint it one of the colors. I just loved the layered effect!

Pour it into your muffin tins, covering the Oreo, filling to just under the top rim by a centimeter-ish. Fill any unfilled sections of your tin with an inch or so of water, to make sure it cooks evenly.

Bake it for 14 minutes, then rotate the pans and bake for another 14 minutes to ensure even baking, then remove from oven.

Let cool, then put it in a container in the refrigerator for four hours or until chilled.

Then, serve, and taste the magic.

I’m not kidding, these things are magical. A couple of my taste testers came over before the cheesecakes were fully chilled, so I asked them to take some home and try them later, after they had finished cooling. I wanted to share with you the text that I got right after that. “Those cheesecakes are to die for!… we need the recipe ASAP!”

Seriously. These things are THAT good.

Oh, and for the record, they freeze really well in an airtight container, so you can just grab one anytime you need it, a perfect single-serve dessert. They’re good if you have a small family because you can grab just the amount you need, or they’re great for bake sales. You can also store them in the freezer as a last-minute dessert (think of those times you need to take a meal to a family at church who just had a baby, or need an impromptu potluck dessert to have on hand, or even times you have unexpected guests and want to impress!) just in case!


Do you have a go-to dessert that you keep on hand in case of unexpected company? Or if you live in a small family (1, 2, 3 members), do you have a dessert you keep on hand?

Let me know what you think of these cheesecakes in the comment section below, and, as always, if you make them, please share pictures or comments! I’d love to hear about them!

SNAP! 36th


  1. Maybe these are some things I should make for my parents so they can have some whenever they want. They wont have to worry about eating a whole cheescake. What a great suggestion. You have the best ideas.

    1. Thank you! They really are perfect if you just need one or two for dessert… you cake make a whole bunch in advance and then have them on hand single-serve! When I lived alone, making dessert like this was the only way I’d eat one, since I can’t eat a whole cheesecake by myself… or rather, I could, but probably shouldn’t!

  2. Here is another to try. Bake a flavored cake. Crumble the cake into a large bowl. Mix in a matching flavor frosting. Form into bonbons. Dip bonbons into matching chocolate (?) coating. Let cool and enjoy. German chocolate cake mix with german chocolate frosting. Lemon cake with lemon frosting (maybe white almond bark for these). Cherry cake with cherry frosting and so on. Think of the Duncan Hines flavor packs. I haven’t tried these yet but it’s coming. Let me know if you try any.

    1. I love making those! I call them cake balls, but bonbons are also common. You can even stick them on little lollipop sticks to make them into cake POPS! I love to do Red Velvet with Cream Cheese Frosting for Christmas Cookie Exchanges, and two of my fellow Duncan Hines winners were for cake pops, as well.

      My favorite with the flavor pack is to use the mint with a chocolate cake… it’s a nice grasshopper cookie flavor!

  3. I love how your mind works. When I cook I have to follow the recipe down to the last comma. Adjusting a recipe to make it even better blows my mind. All of your recipes sound great and I make just have to try some.

    1. Thank you for the kind words! I think there are definitely many types of people when it comes to cooking and baking… I tend to follow the recipe more when I’m cooking, and less when I’m baking!

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