Candy Corn Cheese Cake by Meika Johnson

Crust:

·         2 cups graham crackers

·         ¼ cup melted butter

·         1/3 cup sugar

Cheesecake:

·         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.