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KISSES Candy Cane Swirl Cheesecake

Details

Time
8 hours
Skill Level
Intermediate
Yields
1 cheesecake

There's no better dessert for the holidays than a candy cane cheesecake. Your friends and family will love this delicious cheesecake swirled with melted HERSHEY’S KISSES Candy Cane Mint Candies in a homemade cookie-crumb crust.

Ingredients & Directions

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

Ingredients

  • 3 packages

    cream cheese (8 oz each), softened

  • 3/4 cup

    sugar

  • 1-1/2 tsps

    vanilla extract

  • 3

    eggs

  • 42

    HERSHEY'S KISSES Brand Candy Cane Mint Candies, divided

  • 1 Tbsp

    milk

  • 1-1/2 cups

    sweetened whipped cream

  • Cookie Crumb Crust

  • 1-1/2 cups

    vanilla wafer crumbs (about 45 cookies, crushed)

  • 1 Tbsp

    sugar

  • 1/4 cup

    butter or margarine (1/2 stick), melted

READY TO MAKE THE RECIPE?

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
1

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

2

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.

3

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.

4

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?