Skip to main content

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

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?