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Candy Corn Cheesecake Cheese Ball

Total Time 30 minutes
Author Darlene Kratz

Ingredients

  • 2 8-oz blocks of cream cheese, softened
  • 1 cup butter softened
  • 1 1/2 cups confectioners' sugar
  • 2 tsp. vanilla
  • 1 bag of candy corns regular yellow, orange, and white ones
  • Yellow and orange gel food coloring
  • Graham crackers for dipping

Instructions

  • With a mixer, combine the butter and cream cheese until mixture is smooth. Slowly add in the confectioners' sugar until creamy. Mix in the vanilla.
  • Then divide the mixture into thirds and place each third into its own bowl. Leave one alone, add yellow food coloring to one, and orange food coloring to the other. Mix food coloring into mixture until you get the desired color. I used around 6-8 drops each.
  • You will need another bowl that is relatively round on the bottom since your cheese ball will take the shape of the bowl you use. Then line the bowl with plastic wrap. This will help the cheese ball slide easily out of the bowl once chilled. Add the white (non-colored) mixture to the bottom of the bowl (this will be the top of the cheese ball). Then layer the orange mixture on top being careful not to mix with the white layer. Repeat for the yellow layer. Cover the bowl with plastic wrap and place in the refrigerator to chill overnight.
  • When ready to serve, remove the plastic wrap from the top of the bowl. Make sure the plastic wrap lining the bowl is not covering the top of your cheese ball. If so, gently pull back the plastic wrap so that it lines the sides of your bowl, but does not cover the top. Very gently, flip the bowl over onto your serving dish. The cheese ball should easily slide out. Carefully pull off the remaining plastic wrap. By hand, place the candy corns around the cheese ball covering the top and sides. Now you are ready to serve!

Notes

Total time does not include chilling time (overnight)