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

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.
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.
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.
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.
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.
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.
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