Name: Candy Cane Kiss Cheesecake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 5 h 10 min
Cuisine: American
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; Red gel food coloring (amount as needed to tint 1 cup batter); 1 container (8 oz) Cool Whip, thawed; Additional crushed Hershey’s Candy Cane Kisses for garnish

Introduction

This Candy Cane Kiss Cheesecake is a festive and creamy dessert perfect for the holiday season. With a crunchy graham cracker crust, minty crushed Candy Cane Kisses folded into the filling, and a light Cool Whip topping, it offers a delightful combination of flavors and textures that will impress your guests.

A slice of pie sits on a white plate with a crumbly golden-brown crust as the base layer. Above the crust is a creamy white filling mixed with swirls of bright red, creating a marbled effect that looks smooth and slightly soft. On top of the pie is a thick layer of white whipped cream, shaped in a ring, sprinkled with small bits of crushed white and red peppermint candy. In the center of the whipped cream sits a white and red striped candy in a cone shape, and there is another similar candy resting on the plate beside the pie slice. The scene is set on a white marbled surface, giving a clean, bright background. 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

Red gel coloring (optional)

1 container (8 oz) Cool Whip, thawed

Additional crushed Hershey’s Candy Cane Kisses for garnish

Instructions

Step 1: Preheat your oven to 350°F. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of an 8-inch springform pan.

Step 2: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, granulated sugar, and vanilla extract, and beat until well combined.

Step 3: Gently fold in the crushed Hershey’s Candy Cane Kisses.

Step 4: Take out 1 cup of cheesecake batter and tint it red with red gel coloring if desired. Pour the full cheesecake batter over the graham cracker crust, then swirl in the red portion for a festive look.

Step 5: Bake the cheesecake at 350°F for 50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour.

Step 6: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to set fully.

Step 7: Before serving, spread the thawed Cool Whip evenly over the top of the cheesecake and garnish with additional crushed Hershey’s Candy Cane Kisses.

Step 8: Slice and serve chilled. Enjoy the festive flavors!

Tips & Variations

Press the graham cracker crust firmly and evenly to prevent crumbling when slicing.

Beat the cream cheese thoroughly until smooth for a creamy, lump-free filling.

Fold in the crushed Candy Cane Kisses gently to keep them evenly distributed without breaking them down.

Bake until the center is just set but still slightly jiggly to avoid cracks, and cool the cheesecake gradually in the oven.

Chill the cheesecake well to allow flavors to meld and texture to set.

Apply Cool Whip topping just before serving for the freshest taste and lightest texture.

FAQs

Can I use a different type of mint candy instead of Candy Cane Kisses?

Yes, you can substitute with other mint-flavored candies, but be sure to crush them finely so they blend well without overwhelming the texture.

Do I need to use a springform pan for this cheesecake?

A springform pan is recommended because it makes removing the cheesecake easy and helps maintain its shape, but a regular cake pan lined with parchment can work in a pinch.