HERSHEY'S KISSES Candy Cane Swirl Cheesecake Recipe

Name: HERSHEY'S KISSES Candy Cane Swirl Cheesecake Recipe | Recipes
Prep time: 20 min
Total time: 65 min
Yield: 10-12 servings
Ingredients: 1 1/2 cups vanilla wafer crumbs (about 45 cookies) (375 mL); 1 tbsp granulated sugar (15 mL); 1/4 cup butter or margarine, melted (50 mL); 3 pkgs (8 oz each) brick-style cream cheese, plain (750 g); 3/4 cup granulated sugar (175 mL); 1 1/2 tsps vanilla extract (7 mL); 3 eggs; 42 HERSHEY’S KISSES Brand Candy Cane Mint Candies, unwrapped and divided; 1 tbsp milk (15 mL); sweetened whipped cream

Details

Timing
Timing
Total:
Bake:: 45 Min.
Prep:: 20 Min.
Skill Level:: Intermediate
Yields:: 10-12 servings

Break out the blender and try the HERSHEY'S Candy Cane Swirl Cheesecake Recipe. Try this unique Christmas dessert for your family holiday party.

Ingredients & Directions

Prep Time: 20 minutes
Bake Time: 45 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

Cookie Crumb Crust:
1 1/2 cups

vanilla wafer crumbs (about 45 cookies) (375 mL)
1 tbsp

granulated sugar (15 mL)
1/4 cup

butter or margarine, melted (50 mL)
Cheesecake:
3 pkgs (8 oz each)

brick-style cream cheese, plain (750 g)
3/4 cup

granulated sugar (175 mL)
1 1/2 tsps

vanilla extract (7 mL)
3

eggs
42

HERSHEY’S KISSES Brand Candy Cane Mint Candies, unwrapped and divided
1 tbsp

milk (15 mL)
sweetened whipped cream

Directions

Equipment Needed 

Oven

9-inch (23 cm) Springform Pan

Measuring Cups

Mixing Bowl

Mixer

Microwave-Safe Bowl

Microwave

Wire Rack

Refrigerator

Cookie Crumb Crust: Preheat the oven to 350°F (180°C). Stir cookie crumbs with sugar in medium bowl; blend in melted butter. Press mixture onto bottom and 1/2-inch (1 cm) up side of 9-inch (2.5 L) springform pan. Bake for 8 minutes; cool.

Cheesecake: 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 (50 mL) batter; spread remaining batter over prepared crust.

Place 30 candies and milk in medium microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until candies are melted and mixture is well blended. Gradually blend reserved cheesecake batter into candy mixture. Drop spoonfuls of the candy mixture onto vanilla batter. Gently swirl with knife for marbled effect.

Bake for 45 to 50 minutes or until center is almost set. Remove to a wire rack. Run a knife around the edge of the pan to loosen cake from sides of the pan. Cool completely; remove springform ring. Cover; refrigerate until completely chilled. Garnish with whipped cream and remaining candies.