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Unless it’s ice cream.
I’m just not feeling inspired where food is concerned. Not wanting to disappoint, I’ve decided to repost some recipes from my archives. I started last week with baked pineapple.
Every year, I buy a bunch of Hershey’s Candy Cane Kisses as soon as they are out in stores. I tried to make this cheesecake recipe once, and I couldn’t find the kisses anywhere. I don’t want that to happen again.
I made this cheesecake last year, and it was a huge hit for Christmas dinner. There weren’t any leftovers.
| Candy Cane Swirl Cheesecake with Cookie Crumb Crust |
- 1 1/2 cups vanilla wafer crumbs (about 45 cookies) – This is a great place to get kids involved. Put the cookies into a large zip top bag and let the whack it or smoosh it or roll over it with a rolling pin. They’ll love it.
- 1 tablespoon sugar
- 1/4 cup butter, melted
- 3 packages (8 ounces each) of cream cheese, softened – get the full fat cream cheese, not a low fat version. You’ll notice the difference in your finished cheesecake
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla extract
- 3 eggs
- 42 Hershey’s Candy Cane Kisses (that’s a whole 8 ounce bag, give or take a couple of Kisses)
- 1 tablespoon milk
- Sweetened whipped cream
COOKIE CRUMB CRUST
- Heat oven to 350.
- Stir together cookie crumbs and sugar.
- Blend in melted butter.
- Press crust mixture into bottom and 1/2 inch up sides of a 9-inch springform pan.
- Bake 8 minutes; cool.
CANDY CANE SWIRL CHEESECAKE
- Beat cream cheese, sugar, and vanilla in a large bowl until smooth.
- Add eggs, one at a time, completely incorporating each before adding another.
- Set aside 1/4 cup butter; pour remaining batter into crust.
- Unwrap Kisses. Place 30 candies and milk in a microwave-safe bowl. Microwave at 50% power for one minute, stir. If necessary, microwave in 15 second increments at 50% power until candies are melted and mixture is well blended when stirred.
- Gradually blend reserved cheesecake batter with melted candies. Drop mixture by tablespoonfuls on top of plain cheesecake batter in crust. Gently swirl with knife for a marbled effect.
- Bake 45 to 50 minutes until center is almost set. Remove from oven to wire rack. Separate pan from edges using a scraper or knife, but allow cheesecake to rest in pan until completely cool.
- When cheesecake is cool, remove sides of pan. Cover and refrigerate until well chilled.
- Garnish with whipped cream and remaining Kisses.
- Refrigerate leftovers.
It’s important that you don’t overbeat the cheesecake batter. If you do, it will raise too much in the oven and then become totally hideous when it falls. It will still taste good, certainly, but it will be much less impressive to serve.
Recipe originally posted on December 13, 2009
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{ 3 comments… read them below or add one }
This is calling my name! Oh my goodness, this looks delicious! Perfect for the holidays!
Thanks for joining in Mingle Monday. Have a great week!
Eric and I think these candies are as addictive as crack. So, we call them crack candy. LOL (Okay, maybe that’s not actually funny, but really — it kind of is.) I keep thinking about making this every time I see it on the bag. Maybe I’ll have to give it a try for one of our Christmases.
Visiting from the Monday Mingle. Saw the cheesecake pic and knew I was in love. Will definitely be trying this! Thank you!
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