The Candy Cane Swirl Cheesecake is a festive treat that combines creamy cheesecake with delightful hints of peppermint. The dessert is perfect for holiday gatherings or any occasion when you want to impress with something both beautiful and delicious. Get ready to swirl your way to dessert perfection.
When preparing the Candy Cane Swirl Cheesecake, feel free to swap out the cream cheese for a lighter cream cheese alternative if you’re looking for a lower-fat option. For a gluten-free version, use gluten-free cookies for the crust. Keep in mind any allergies to chocolate or dairy, and choose suitable ingredients accordingly. The Hershey candy cane kisses add a unique peppermint flavor, but you can substitute them with crushed peppermint candies if needed, just adjust the quantity to taste.
Cheesecake
Candy Cane Swirl Cheesecake Recipe
Ingredients
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla extract
- 3 eggs
- 42 Hershey candy cane kisses, divided
- 1/2 cup mini chocolate chip
- 1 tablespoon milk
- sweetened whipped cream
- 1/4 cup candy cane, crushed
- chocolate curls
- 1 1/2 cups vanilla wafer crumbs
- 1 tablespoon sugar
- 1/4 cup butter, melted
Instructions
- Heat the oven to 350 degrees.
- For the Cookie Crumb Crust, stir together 1 1/2 cups vanilla wafer crumbs and 1 tablespoon sugar in a medium bowl. Next, blend in 1/4 cup melted butter until combined. Press the mixture evenly onto the bottom and 1/2 inch up the sides of a 9-inch springform pan. Bake for 8 minutes and allow to cool.
- To prepare the filling, beat together 3 packages of softened cream cheese, 3/4 cup sugar, and 1 1/2 teaspoons vanilla extract in a large bowl until smooth. Add the 3 eggs, one at a time, mixing well after each addition. Remove 1/4 cup of the batter and set aside in a small bowl. Stir in 1/2 cup mini chocolate chips into the remaining batter in the bowl.
- Spread the remaining batter evenly in the prepared crust. Unwrap 30 of the Hershey candy cane kisses and place them along with 1 tablespoon milk in a medium microwave-safe bowl. Microwave on high for 1 minute, then stir. If necessary, microwave in additional 15-second intervals, stirring until melted and well blended.
- Gradually blend the reserved cheesecake batter into the melted candy mixture. Scoop the candy mixture by tablespoonfuls onto the vanilla batter in the crust. Use a knife to gently swirl the two mixtures together to create a marbled effect.
- Bake the cheesecake for 45 to 50 minutes, or until the center is almost set. Remove it from the oven and let it cool on a wire rack. With a knife, loosen the cake from the side of the pan and allow it to cool completely before removing the sides of the pan.
- Cover and refrigerate until chilled. When ready to serve, garnish with sweetened whipped cream, remaining candy cane kisses, and crushed candy cane or chocolate curls. If there happen to be leftovers, refrigerate them.
Part of our Homemade Cheesecake Recipes collection — Part 1 of 3:
If you’re looking for something equally delightful, try the Caramel Apple Cheesecake from the Farmhouse. The recipe combines the flavors of sweet apples and rich caramel for a truly mouthwatering dessert experience. You will surely enjoy making the Caramel Apple Cheesecake from the Farmhouse.