Sweet Corn Cheesecake Recipe
A sweet, rich, creamy dessert with a sweet corn and cream cheese filling
Ingredients
- 1 pound crushed graham crackers
- 1 stick (4 oz) unsalted butter
- 1 8 oz package of cream cheese, at room temperature
- 1 can (14 oz) sweetened condensed milk
- 1 can (12oz) evaporated milk
- 2 cans (12 oz each) sweet corn, drained of excess liquid
- 6 tablespoons (3 oz) unsalted butter, at room temperature
- 3 eggs
Crust
Cheesecake Filling:
Instructions
- Preheat oven to 335° F.
- Spray an 8-inch springform pan with cooking spray.
- Melt butter.
- Mix with the graham crackers and press into the bottom of the pan, covering the bottom and sides.
- Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, beat cream cheese and butter until fully combined and soft.
- Add sweetened condensed milk, scraping down sides to make sure the mixture is fully blended.
- Add eggs, one at a time, scraping down sides after each addition to make sure the mixture is fully blended.
- Add in evaporated milk a little at a time, scraping the bowl down often.
- Add corn to the mixture. Blend all ingredients and pour into the springform pan.
- Bake for 45 minutes to 1 hour, or until just set.
- Cool cheesecake until it reaches room temperature.
- Chill for at least 2 hours before serving.
Crust:
Cheesecake Filling: