Dad's Peppermint KISSed Chocolate Cheesecake

Dad's Peppermint KISSed Chocolate Cheesecake

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 10 vanilla wafer cookies
  • 53 HERSHEY'S KISSES Brand Candy Cane Mint Candies , divided
  • 4 packages cream cheese (8 oz. each) , softened
  • 3/4 cup sugar
  • 5 large eggs , at room temperature
  • 2 cups HERSHEY'S SPECIAL DARK Chocolate Chips ((12-pkg.) , divided
  • 2/3 cup sweetened condensed milk (one half of 14-oz. can) , do not use evaporated milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1/4 cup heavy whipping cream

Directions

  • 1. Heat oven to 325°F. Place 9-inch square pan filled with 2 cups water in bottom of oven to humidify oven. (Leave pan in oven while cheesecake bakes.) Remove wrappers from candy cane mint candies. Chop 30 candies into small pieces; set aside remaining candies for garnish.
  • 2. Brush sides only of 9-inch springform pan. Crush vanilla wafer cookies until fine crumbs are formed. Coat pan sides with cookie crumbs and spread remaining crumbs on pan bottom.
  • 3. Beat cream cheese and sugar in large bowl until fluffy. Add eggs, one at a time, beating after each addition until well blended. Place 1 cup chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Gradually blend in melted chocolate, sweetened condensed milk, vanilla and peppermint extract. Stir in chopped candy cane mint candies. Pour batter into springform pan.
  • 4. Bake 60 minutes or until center of cheesecake is almost set. Turn off oven; leave cheesecake in oven, with the door opened slightly, for 45 minutes. Remove from oven to wire rack; cool to room temperature.
  • 5. Place remaining 1 cup chocolate chips and whipping cream in medium microwave-safe bowl. Microwave at MEDIUM 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Spread over top of cheesecake. Set aside 2 of the remaining candy cane candies. Use the remaining candies to decorate cheesecake. Cover; refrigerate several hours or until ready to serve.
  • 6. To serve, grate remaining 2 candy cane candies over surface of cheesecake to create "snow". Cover; refrigerate leftover cheesecake. Makes 12 servings.
  • Recipe created for The Hershey Company by Mom Fabulous.
Ingredients sitting on a table

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