Candy Cane Kiss Cheesecake
Get ready to indulge in the perfect holiday dessert: Candy Cane Kiss Cheesecake. This delightful treat combines the creamy goodness of cheesecake with the festive flavors of Hershey’s Candy Cane Kisses, making it a must-have for your holiday gatherings.
With a graham cracker crust, a rich cheesecake filling, and a topping of Cool Whip and more crushed Candy Cane Kisses, this cheesecake is both beautiful and delicious. Let’s dive into the recipe and some tips for making this festive dessert a showstopper.
Ingredients
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
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, 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 a 8-inch springform pan.
- Make the Cheesecake Filling:
- 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.
- Gently fold in the crushed Hershey’s Candy Cane Kisses.
- Take out 1 cup of cheesecake batter and use red gel coloring and tint the batter red.
- Pour the cheesecake batter over the graham cracker crust, swirl in the red portion.
- Bake the Cheesecake:
- 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 in the oven with the door slightly open for about 1 hour.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
- Add the Topping:
- Before serving, spread the Cool Whip evenly over the top of the cheesecake.
- Garnish with additional crushed Hershey’s Candy Cane Kisses.
- Serve:
- Slice and serve chilled. Enjoy the festive flavors of this delicious cheesecake!
Tips for Making the Perfect Candy Cane Kiss Cheesecake
- Crust: Make sure the graham cracker crust is firmly pressed and evenly distributed to avoid crumbling when slicing the cheesecake.
- Mixing: Beat the cream cheese until completely smooth to ensure a creamy filling without lumps.
- Folding: Gently fold in the crushed Candy Cane Kisses to keep them evenly distributed without breaking down the texture of the cheesecake.
- Baking: Bake the cheesecake until the center is set but still slightly jiggly to prevent cracking. Cooling the cheesecake gradually in the oven also helps avoid cracks.
- Chilling: Letting the cheesecake chill thoroughly allows the flavors to meld and the texture to set properly.
- Topping: Apply the Cool Whip just before serving to keep it fresh and fluffy.
This Candy Cane Kiss Cheesecake is the perfect festive dessert to add to your holiday menu. The combination of creamy cheesecake, minty Candy Cane Kisses, and a graham cracker crust is sure to impress your guests and leave them craving more. It’s easy to make, visually appealing, and absolutely delicious. Try this recipe for your next holiday gathering and enjoy a sweet, minty treat that captures the spirit of the season.
Happy baking and happy holidays!