Candy Cane Kiss Cheesecake Recipe

ByLily Cross
Jump to Recipe

Introduction

This Candy Cane Kiss Cheesecake is a festive delight that combines creamy cheesecake with the refreshing mint flavor of crushed Candy Cane Kisses. With a buttery graham cracker crust and a fluffy Cool Whip topping, it’s a perfect dessert to impress at any holiday gathering.

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 (for crust)
  • 1 cup unsalted butter, melted
  • 3 packages (8 oz each) cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup granulated sugar (for filling)
  • 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 effect)

Instructions

  1. Step 1: Preheat your oven to 350°F. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this 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 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 to evenly distribute them without breaking up the texture.
  4. Step 4: Remove 1 cup of the cheesecake batter and tint it red using red gel food coloring. Pour the remaining batter over the crust, then swirl in the red batter for a festive effect.
  5. 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.
  6. Step 6: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set properly.
  7. Step 7: Before serving, spread the thawed Cool Whip evenly over the top. Garnish with additional crushed Candy Cane Kisses.
  8. Step 8: Slice and serve chilled to enjoy this creamy, minty holiday treat.

Tips & Variations

  • Firmly press the graham cracker crust to prevent crumbling when slicing.
  • Beat the cream cheese thoroughly to ensure a smooth, lump-free filling.
  • Use gentle folding to keep the crushed Candy Cane Kisses intact and evenly distributed.
  • Bake until the center is just set but still slightly jiggly to avoid cracking.
  • Cool the cheesecake gradually in the oven with the door ajar to help prevent cracks.
  • Apply Cool Whip topping just before serving to keep it fresh and fluffy.
  • Try substituting peppermint extract for vanilla for an extra minty punch.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For best texture, keep the Cool Whip topping fresh by adding it just before serving. Reheat is not recommended, serve chilled.

How to Serve

A slice of cheesecake with three main layers sits on a white plate with a detailed edge, placed on a white marbled surface. The bottom layer is a crumbly, golden-brown crust. The middle layer is creamy white cheesecake mixed with swirls of bright red, creating a marbled effect. The top layer is a thick, glossy red glaze with small white crumbs scattered over it. On top, there is a thick swirl of white whipped cream, sprinkled with tiny red crumbs, and crowned with a white chocolate kiss decorated with red stripes. Another identical chocolate kiss rests on the plate beside the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate kisses instead of Candy Cane Kisses?

Yes, but the mint flavor that defines this cheesecake will be missing. For a traditional peppermint taste, Candy Cane Kisses are best.

How do I prevent cracks in my cheesecake?

Bake until the center is just slightly jiggly and allow the cheesecake to cool slowly in the oven with the door slightly open. Avoid over-mixing and sudden temperature changes to minimize cracking.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Candy Cane Kiss Cheesecake Recipe

★★★★★

4.9 from 483 reviews
  • Author: Lily
  • Total Time: 5 hours 10 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

This festive Candy Cane Kiss Cheesecake features a creamy cream cheese filling infused with crushed minty Hershey’s Candy Cane Kisses, set on a buttery graham cracker crust. Topped with fluffy Cool Whip and extra crushed Candy Cane Kisses, this colorful dessert is perfect for holiday celebrations and sure to impress with its delightful combination of flavors and textures.

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 (for tinting 1 cup batter red)

For the 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 oven to 350°F. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly, then press 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 with no lumps. Add sour cream, granulated sugar, and vanilla extract, beating until fully combined. Gently fold in the crushed Candy Cane Kisses, ensuring even distribution.
  3. Color the Batter: Remove 1 cup of the cheesecake batter and tint it red using red gel food coloring. Gently swirl the red batter over the remaining white batter in the crust to create a marbled effect.
  4. Bake the Cheesecake: Bake at 350°F for 50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake to cool inside with the door slightly ajar for about 1 hour to prevent cracking.
  5. Chill the Cheesecake: Remove from oven and refrigerate for at least 4 hours or preferably overnight to allow flavors to meld and the texture to set properly.
  6. Add the Topping: Before serving, spread the thawed Cool Whip evenly over the top of the chilled cheesecake. Garnish with additional crushed Hershey’s Candy Cane Kisses for a festive touch.
  7. Serve: Slice the cheesecake while cold and serve immediately. Enjoy the creamy, minty, and colorful flavors perfect for holiday celebrations.

Notes

  • Firmly press and evenly distribute the graham cracker crust to avoid crumbling when slicing.
  • Beat the cream cheese until smooth to ensure a creamy and lump-free filling.
  • Gently fold in crushed Candy Cane Kisses to maintain their texture and avoid breaking them down too much.
  • Bake until the center is just set but still slightly jiggly to prevent cracking during cooling.
  • Cool the cheesecake gradually inside the oven to minimize cracking.
  • Refrigerate the cheesecake long enough to enhance flavor melding and texture setting.
  • Apply Cool Whip topping just before serving to maintain freshness and fluffiness.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: candy cane cheesecake, holiday cheesecake, Christmas dessert, peppermint cheesecake, graham cracker crust cheesecake, Hershey’s Candy Cane Kisses recipe

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆