Description

This Candy Cane Kiss Cheesecake is a festive holiday dessert featuring a creamy cream cheese filling infused with crushed minty Hershey’s Candy Cane Kisses, set on a crisp graham cracker crust, and topped with fluffy Cool Whip and additional candy cane garnish. Its beautiful red swirls and mint-chocolate flavors make it a delightful and visually appealing treat perfect for holiday gatherings.

Ingredients

Scale

For the Graham Cracker Crust:

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

For the 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 (amount as needed to tint 1 cup batter)

For the 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 graham cracker crumbs, granulated sugar, and melted butter until evenly mixed. Press this mixture firmly into the bottom and up the sides of an 8-inch springform pan to form the crust.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add sour cream, granulated sugar, and vanilla extract, then beat until fully incorporated. Gently fold in the crushed Hershey’s Candy Cane Kisses, ensuring even distribution without breaking down the texture.
Tint a Portion of Batter: Remove 1 cup of the cheesecake batter and add red gel food coloring to tint it red. Mix well to achieve a vibrant red color.
Assemble the Cheesecake: Pour the uncolored cheesecake batter evenly over the graham cracker crust. Spoon the red-tinted batter on top in dollops and use a knife or skewer to swirl the red batter through the white cheesecake for a marbled effect.
Bake the Cheesecake: Bake at 350°F for 50 minutes, or until the center is set but still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
Chill the Cheesecake: After cooling in the oven, refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop flavor.
Add the Topping: Before serving, spread the thawed Cool Whip evenly over the top of the cheesecake. Sprinkle additional crushed Hershey’s Candy Cane Kisses on top as garnish.
Serve: Slice and serve chilled, enjoying the creamy, minty, and festive flavors.

Notes

Press the graham cracker crust firmly and evenly to prevent crumbling when slicing.
Beat cream cheese thoroughly for a smooth, lump-free cheesecake filling.
Gently fold crushed Candy Cane Kisses to maintain texture and even distribution.
Bake until the center is slightly jiggly to avoid cracks; gradual cooling in the oven helps prevent cracking.
Chill the cheesecake thoroughly before serving to allow flavors to meld and texture to set.
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: Candy Cane Kiss Cheesecake, holiday dessert, mint chocolate cheesecake, graham cracker crust, festive cheesecake