Crust:
·
2 cups graham crackers
·
¼ cup melted butter
·
1/3 cup sugar
Cheesecake:
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3 pks cream cheese
·
½ cup sour cream
·
¼ cup marshmallow cream
·
1 tsp vanilla extract
·
3 eggs
·
Orange and yellow food coloring
Whip Cream:
·
1 pk cream cheese
·
¼ cup sugar
·
½ cup marshmallow cream
·
1 tsp vanilla extract
·
2 cups heavy cream
Preheat oven to 325. Combine the graham crackers, sugar and
butter until it resembles slightly wet sand. Spray your cheesecake pan with
non-stick spray. Press graham cracker crust firmly around the bottom of the
pan.
Cream sugar and cream cheese until well mixed. Add sour
cream, marshmallow cream and vanilla and mix well. Add eggs one at a time
mixing well after each egg. Separate mixture in 3rds. In one bowl add yellow
food coloring by the drop until you get desired color and repeat with the
orange food color in the second bowl. Spoon the mixture in the cheesecake pan,
yellow at the bottom, orange in the middle and white on top. Bake until
cheesecake rises and is firm but has a slight jiggle still. The white should
not turn brown. Once done baking allow leave the cheesecake in the oven and
allow it to cool for 30 minutes. Place in fridge overnight.
Mix cream cheese, sugar, vanilla, marshmallow cream until
combined. Slowly mix in the heavy cream and allow to mix until it stiffens like
frosting. Top cheesecake with whip cream peaks and garnish with candy corn.
