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HERSHEY'S KISSES Candy Cane Swirl Cheesecake Recipe


1 hour 5 minutes
Skill Level
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


  • 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
  • 42
    HERSHEY’S KISSES Brand Candy Cane Mint Candies, unwrapped and divided
  • 1 tbsp
    milk (15 mL)
  • sweetened whipped cream


Equipment Needed 
oven Oven
springform pan 9-inch (23 cm) Springform Pan
measuring cups Measuring Cups
mixing bowl Mixing Bowl
mixer Mixer
microwave safe bowl Microwave-Safe Bowl
microwave Microwave
wire rack Wire Rack
refrigerator 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.


Reserve leftovers, tightly covered, in the refrigerator.