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!
- 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
- 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: