Pressure Cooker (Instant Pot) Candy Corn Cheesecake
A luscious, easy-to-make Pressure Cooker Candy Corn Cheesecake sweetened with honey. This fun tri-colored Halloween dessert is the perfect Halloween treat.
Candy corn are a must have Halloween candy at our house. My husband and boys loving snacking on them, but for me they taste like wax. So I’m always looking for ways to get that fun candy corn look in a great tasting Halloween dessert.
Making Pressure Cooker (Instant Pot) Candy Corn Cheesecake
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this Pressure Cooker Candy Corn Cheesecake!
Colorful candy melts give this cheesecake it’s fun yellow and orange layers. The top white layer is made with white chocolate and whipped cream, so it has a creamy mousse like texture that is a great contrast to the denser cheesecake layers.
The package directions on the candy melts give specific instructions for melting the candy. Be sure and allow the melted candy time to cool and have your cream cheese at room temperature, so the candy melts don’t harden when added to the cream cheese mixture.
My first try making a Candy Corn Cheesecake, I added candy corn to the cheesecake mixture. But the Candy Corn just melted when pressure cooked and I was left with a gooey mess.
In fact, the candy corn on top of this cheesecake started to melt and the color began to run after only a couple of hours in the fridge. So be sure and add the candy corn right before serving.
You could skip the decoration altogether if you prefer. The cheesecake is heavenly and doesn’t need anything else, but it does make it more fun.
My family was crazy about this adorable Halloween cheesecake. It was devoured so quickly, I may have to make another Pressure Cooker Candy Corn Cheesecake before Halloween.
I hope you’ll give it a try too!
Pressure Cooker Candy Corn Cheesecake
A luscious, easy-to-make Pressure Cooker Candy Corn Cheesecake sweetened with honey. This fun tri-colored Halloween dessert is the perfect Halloween treat.
Ingredients
- 30 Vanilla Wafer cookies, crushed
- 1 tablespoon butter, melted
- 16 ounces cream cheese, room temperature, divided
- 1/2 cup honey, divided
- 1 teaspoon vanilla extract, divided
- 2 room temperature eggs, divided
- 1/2 cup orange candy melts, melted and cooled
- 1/2 cup yellow candy melts, melted and cooled
- 1/2 cup heavy cream
- 1 tablespoon honey
- 1/2 cup white chocolate, melted and cooled
- 2 ounces cream cheese, softened
Instructions
- Prepare a 7 inch springform pan by coating it with a non-stick spray.
- In a small bowl, combine the cookie crumbs and butter. Spread evenly in the bottom and springform pan. Place in the freezer for 10 minutes.
- In a mixing bowl mix 7 ounces cream cheese, 1/4 cup honey, and 1/2 teaspoon vanilla at medium speed until smooth. Gradually beat in melted yellow candy melts. Mix in one egg just until blended. Pour over crust and refrigerate for 10 minutes.
- In a clean mixing bowl mix 7 ounces cream cheese, 1/4 honey, and 1/2 teaspoon vanilla at medium speed until smooth. Gradually beat in melted orange candy melts. Mix in egg just until blended. Gently pour on top of yellow cheesecake layer in the springform pan.
- Pour 1 cup of water into the pressure cooking pot, and place a trivet / rack in the bottom. Carefully center the filled pan on a foil sling and lower it into the pressure cooking pot. Fold the foil sling down so that it doesn’t interfere with closing the lid.
- Lock the lid in place. Select High Pressure and set the timer for 30 minutes. When beep sounds, turn off pressure cooker. Use a natural pressure release for 10 minutes, and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
- Remove the springform pan to a wire rack to cool. Use a paper towel to absorb any water on top of the cheesecake. When cheesecake has cooled to room temperature, run a thin spatula or knife around the edge of the cheesecake. Prepare white chocolate mousse.
- White Chocolate Mousse: In a mixing bowl using an electric hand mixer, beat cream until soft peaks form. Add honey and beat until stiff peaks form. In another mixing bowl, beat the remaining 2 ounces cream cheese, until fluffy. Add the white chocolate and beat until smooth. Fold in the whipped cream. Spread the mousse evenly on top of orange layer.
- Refrigerate covered with plastic wrap for at least 4 hours or overnight.
- Before serving decorate with whipped cream, candy corn, and sprinkles, if desired.
More candy corn desserts you might like:
Candy Corn Cream Puffs, Barbara Bakes
Candy Corn Macarons, Barbara Bakes
Candy Corn Popcorn, Barbara Bakes
Easy Candy Corn Fudge, Mom on Time Out
Candy Corn Poke Cake, Wine and Glue
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I made the candy corn cheesecake yesterday, time consuming and I put the color layers in wrong order. I will make another. What kind of chocolate did you used for the mousse? I used chips, kinda gritty. Can this be frozen? Thank you
Hi Jennifer – I haven’t tried freezing it, but most cheesecake freezes great, so I assume this one would as well. I typically use Guittard White Cookie Drops https://www.gygi.com/guittard-white-cookie-drops but if I don’t have those on hand, then I’ll buy Ghiradelli https://www.target.com/p/ghirardelli-white-chocolate-melting-wafers-10oz/-/A-14919574 or https://www.target.com/p/ghirardelli-white-chocolate-baking-bar-4oz/-/A-26393117
I’d love to see a picture of it when you make it again. If you want to share it on Instagram and tag @PressureCookingToday or share it to my FB group https://www.facebook.com/groups/TheElectricPressureCookerGroup/
Thank you Barbara. I used Ghirardelli baking chips, most likely waxy. I will get the baking wafers. I need to make another this week and will post a photo.
I am a big fan of yours and have several of your cookbooks and just gifted my sister 2 books and recommended products from your website for her holloween birthday.
That’s so nice to hear – thanks Jennifer! I’ll look forward to seeing the photo.
What size instant pot do you use? I have a 6 quart … will the 7” springform pan fit inside it? Or do I need to get a smaller pan?
Hi Donna – I use a 6 quart and the 7″ springform pan fits well.
I may have missed it, but does the vanilla go in both the yellow and orange layers, or just one or the other.
Since I need to make this tonight, I’ll put a little in both and hope for the best. I’m looking forward to serving this!
Hi Laurie – yes, the vanilla goes in both layers. I’ll update the recipe. Enjoy!
Barbara, this is the cutest cheesecake! And I know how creamy it will be because you made me buy a pressure cooker. For which I maybe haven’t thanked you enough! :)s
Thanks! And you’ve definitely thanked me enough now 🙂
Barbara, last night I attempted your Chili Colorado Burritos, and it was a disaster of sorts. I believe that I followed the recipe and cooking instructions, but the rump roast pieces were not cooked, and the enchilada sauce + water was a soupy mess which couldn’t be used to form a burrito. I ended up using the sauté function to cook down the liquid, I rolled enchiladas, and baked the concoction in the oven. Any thoughts about what may have gone wrong?
Hi Jack – sorry you had problems with the recipe. If the rump roast pieces weren’t cooked you probably didn’t have a good seal and it never came to pressure properly.
Omg, this looks amazing! I love candy corn as well. I was wondering if there was a way i could make this in my oven or something? I really would love to try this recipe out, but i don’t have a pressure cooker or instant pot.
Thanks Tiffany – a typical cheesecake is made in a 9 inch springform pan in the oven. So you’d double the ingredients and bake it similarly to this recipe https://www.barbarabakes.com/strawberry-cheesecake-with-an-oreo-cookie-crust/ Enjoy!
Do I put the white chocolate mousse layer on before or after taking the cheesecake out of the pan?
Hi Susan – I put the white chocolate mousse layer on with the ring on the pan. Enjoy!
Is this an electric pressure cooker recipe? Stove top?
All my recipes are created using an electric pressure cooker. However, you can definitely cook it in a stove top pressure cooker as well.
What a festive way to celebrate Halloween-and a delicious one to boot! I love your Orange Marble Cheesecake, so I know we’d enjoy this one. Bob and I were at Robin’s when I saw this recipe-showed it to her (she’s a candy corn lover like your husband a boys-in fact your white chocolate candy corn popcorn is one of her favorites) and she said “OH FUN….that looks amazing…..” and gave me the “sooooooooooooooo when are you gonna make one?” look. Kids….;)
mmm, Candy corn Main ingredients Sugar, corn syrup, [ both GMO ],carnauba wax [car wax ! ], artificial coloring [neurotoxic] and binders …yummy…40 yrs ago moms fed the family this poison goo, but surely we’re more savvy nowadays ?
Dar – did you look at the ingredients in the recipe? It’s a fabulous Halloween dessert.
Did you know if you eat candy corn together with dry-roasted peanuts, it tastes just like a Payday candy bar 🙂
This cheese cake sounds yummy and is oh-so pretty!
Thanks Dru!!! My husband is a big fan of Payday candy bars too 🙂
Absolutely gorgeous and so much fun:@)
Thanks so much Lynn!