KISSES Candy Cane Swirl Cheesecake

Name: HERSHEY'S KISSES Candy Cane Swirl Cheesecake Recipe | Hersheyland
Prep time: 24 min
Total time: 480 min
Yield: 1 cheesecake
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; 1-1/2 cups vanilla wafer crumbs (about 45 cookies, crushed); 1 Tbsp sugar; 1/4 cup butter or margarine (1/2 stick), melted

Image of KISSES Candy Cane Swirl Cheesecake

Details

Timing
Timing
Total:
Bake:: 48 Min.
Prep:: 24 Min.
Skill Level:: Intermediate
Yields:: 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

BAKE MODE:

Prevent your screen from going dark while you bake.

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

microwave

wire rack

mixing bowl

microwave-safe bowl

refrigerator

knife or metal spatula

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.

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