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KISSES Candy Cane Swirl Cheesecake


48 Min.
24 Min.
Skill Level:
1 cheesecake

Cheesecake is a classic dessert that never disappoints — but let's make it more festive and even more delicious. This HERSHEY'S KISSES candy cane swirl cheesecake recipe shows you how to make the perfect holiday dessert: a candy cane cheesecake swirled with melted HERSHEY'S KISSES Candy Cane Mint Candies in a homemade cookie-crumb crust. Short on time? Use a premade crust to keep things simple.  This Chocolate Marble Cheesecake is sure to be another new favorite of your family and friends.

Ingredients & Directions

Prep Time
24 minutes
Bake Time
48 minutes
Cool Time
2 hours 30 minutes
Chill Time
4 hours


Prevent your screen from going dark while you bake.


  • 3 packages
    cream cheese (8 oz each), softened
  • 3/4 cup
  • 1-1/2 tsps
    vanilla extract
  • 3
  • 42
    HERSHEY'S KISSES Brand Candy Cane Mint Candies, divided
  • 1 Tbsp
  • 1-1/2 cups
    sweetened whipped cream
  • Cookie Crumb Crust
  • 1-1/2 cups
    vanilla wafer crumbs (about 45 cookies, crushed)
  • 1 Tbsp
  • 1/4 cup
    butter or margarine (1/2 stick), melted

Step-By-Step Directions

Equipment Needed 
oven oven
microwave microwave
wire rack wire rack
mixing bowl mixing bowl
microwave-safe bowl microwave-safe bowl
refrigerator refrigerator
knife or metal spatula knife or metal spatula
9-inch springform pan 9-inch springform pan

Heat oven to 350°F. Prepare Cookie Crumb Crust.


Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Set aside 1/4 cup batter; spread remaining batter in prepared crust.


Remove wrappers from candies. Place 30 candies and milk in medium microwave-safe bowl. Microwave at Medium (50%) 1 minute; stir. If necessary, microwave at Medium 15 seconds at a time, stirring after each heating, until candies are melted and mixture is well blended when stirred. Gradually blend reserved cheesecake batter into candy mixture. Drop candy mixture by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.


Bake 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate until chilled. Garnish with whipped cream and remaining candies. Cover; refrigerate leftovers.

Cookie Crumb Crust: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer cookie crumbs (about 45 cookies, crushed) and 1 tablespoon sugar in medium bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool.

Additional questions?