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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
