Candy Cane Kiss Cheesecake Recipe

ByOlivia Monroe
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Introduction

This Candy Cane Kiss Cheesecake is the perfect festive dessert to brighten your holiday table. Creamy cheesecake meets minty crushed Candy Cane Kisses on a classic graham cracker crust for a treat that’s both delicious and visually stunning. Easy to make, it’s sure to be a favorite at any celebration.

A slice of layered cheesecake with a crumbly golden crust at the bottom, topped by a thick creamy white layer, followed by a swirled pink and red layer that looks soft and smooth. On top of the slice is a swirl of white whipped cream sprinkled with white and red pieces, with a red and white striped candy kiss placed at the center of the cream. Another matching candy kiss is placed on the white plate next to the slice. The plate has a delicate raised pattern around the edge, and the whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1 cup unsalted butter, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 16 Hershey’s Candy Cane Kisses, crushed
  • 1 container (8 oz) Cool Whip, thawed
  • Additional crushed Hershey’s Candy Cane Kisses for garnish
  • Red gel food coloring (optional, for swirling)

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of an 8-inch springform pan.
  2. Step 2: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, 1/2 cup sugar, and vanilla extract, then beat until well combined.
  3. Step 3: Gently fold in the crushed Candy Cane Kisses, taking care not to overmix.
  4. Step 4: Remove 1 cup of the cheesecake batter and tint it red using red gel food coloring, if desired.
  5. Step 5: Pour the cheesecake batter into the prepared crust. Spoon the red-tinted batter unevenly on top and swirl gently with a knife to create a marbled effect.
  6. Step 6: Bake for about 50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
  7. Step 7: Refrigerate the cheesecake for at least 4 hours or overnight to fully set.
  8. Step 8: Before serving, spread the Cool Whip evenly over the top and garnish with additional crushed Candy Cane Kisses.
  9. Step 9: Slice and serve chilled. Enjoy the festive flavors!

Tips & Variations

  • Press the crust firmly and evenly to prevent crumbling when slicing.
  • Beat the cream cheese thoroughly to ensure a smooth, creamy filling without lumps.
  • Fold in the crushed Candy Cane Kisses gently to keep a nice texture and even distribution.
  • Baking the cheesecake until the center is just set but slightly jiggly helps avoid cracking.
  • Cool the cheesecake slowly in the oven with the door ajar to help prevent cracks.
  • Chill the cheesecake thoroughly to enhance flavor and texture.
  • Add the Cool Whip topping right before serving for fresh, fluffy results.
  • Use your favorite peppermint candies instead of Candy Cane Kisses for a different twist.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve. If needed, reheat slightly at room temperature before slicing, but serving cold is best for texture and flavor.

How to Serve

A slice of cheesecake sits on a white plate with a textured edge, placed on a white marbled surface. The bottom layer is a thick, golden-brown crumb crust. Above it is a creamy white cheesecake layer blended with a bright red and pink swirled topping that looks smooth and slightly glossy. On top of the cake is a swirl of white whipped cream sprinkled with crushed white and red candy pieces. A white and red striped chocolate kiss sits on the whipped cream, with another one resting on the plate nearby. The overall look is colorful with red and white tones, showing a mix of creamy and crumbly textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is best made a day ahead to allow it to fully chill and develop its flavors.

What can I use instead of Cool Whip?

You can substitute fresh whipped cream or a cream cheese frosting for the topping if preferred.

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Candy Cane Kiss Cheesecake Recipe

★★★★★

4.6 from 150 reviews
  • Author: Olivia
  • Total Time: 5 hours 10 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

This Candy Cane Kiss Cheesecake is a festive holiday dessert featuring a creamy cream cheese filling infused with crushed Hershey’s Candy Cane Kisses, resting on a buttery graham cracker crust, and topped with fluffy Cool Whip and more crushed peppermint candies. It offers a perfect balance of rich cheesecake texture with a refreshing minty twist, making it an impressive and delicious treat for holiday gatherings.

Ingredients

Scale

Graham Cracker Crust

  • 2 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1 cup unsalted butter, melted

Cheesecake Filling

  • 3 packages (8 oz each) cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 16 Hershey’s Candy Cane Kisses, crushed
  • red gel food coloring (optional, for tinting batter)

Topping

  • 1 container (8 oz) Cool Whip, thawed
  • Additional crushed Hershey’s Candy Cane Kisses for garnish

Instructions

  1. Prepare the Graham Cracker Crust: Preheat your oven to 350°F. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is well combined. Press the mixture firmly into the bottom and up the sides of an 8-inch springform pan to form an even crust.
  2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy, ensuring there are no lumps. Add the sour cream, granulated sugar, and vanilla extract, then beat until all ingredients are fully incorporated. Gently fold in the crushed Hershey’s Candy Cane Kisses, taking care not to break them down further.
  3. Tint a Portion of the Batter: Remove 1 cup of the cheesecake batter and gently mix in red gel food coloring until you achieve your desired shade of red.
  4. Assemble and Swirl the Cheesecake: Pour the uncolored cheesecake batter evenly over the prepared graham cracker crust in the springform pan. Then pour the red-tinted batter over the top and use a knife or skewer to swirl the two batters together, creating a festive marbled effect.
  5. Bake the Cheesecake: Bake the cheesecake at 350°F for approximately 50 minutes or until the center is set yet still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool slowly and prevent cracking.
  6. Chill the Cheesecake: Once cooled, remove the cheesecake from the oven and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and texture to firm up properly.
  7. Add the Topping: Before serving, spread the thawed Cool Whip evenly over the chilled cheesecake. Garnish with additional crushed Hershey’s Candy Cane Kisses for a final festive touch.
  8. Serve: Slice the cheesecake and serve chilled. Enjoy the deliciously creamy cheesecake enhanced with minty peppermint flavors, perfect for the holiday season.

Notes

  • Press the graham cracker crust firmly and evenly to prevent crumbling when slicing.
  • Beat the cream cheese thoroughly until smooth to avoid lumps in the cheesecake filling.
  • Fold the crushed Candy Cane Kisses gently into the batter to maintain texture without overmixing.
  • Bake until the center jiggles slightly to prevent cracking; gradual cooling in the oven helps keep the cheesecake intact.
  • Chill the cheesecake thoroughly to achieve the best flavor and texture.
  • Apply Cool Whip topping just before serving to keep it fresh and fluffy.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: cheesecake, candy cane, holiday dessert, peppermint, graham cracker crust, Christmas dessert, festive cheesecake

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