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Home > Recipes > KISSES Candy Cane Swirl Cheesecake

KISSES Candy Cane Swirl Cheesecake Recipe

KISSES Candy Cane Swirl Cheesecake
  • Intermediate

Find Similar Recipes:

Cakes x Cheesecakes x Intermediate x HERSHEY’S KISSES Brand Milk Chocolates x Mini REESE’S Pieces x Holiday x Christmas x
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Prep Time:
24 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size: 1 Slice
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 410 -
Calories from Fat 270 -
Total Fat 31g 48% DV
Saturated Fat 17g 85% DV
Trans Fat 1g -
Cholesterol 135mg 45% DV
Sodium 290mg 12% DV
Total Carbohydrates 30g 10% DV
Dietary Fiber 0g 0% DV
Sugars 24g -
Protein 7g -
Vitamin A - 20% DV
Vitamin C - 0% DV
Calcium - 10% DV
Iron - 4% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Note: Makes 10-12 servings. Nutrition Information calculated for 12 servings. Nutrition Information does not include garnishes

Ingredients

  • COOKIE CRUMB CRUST(recipe follows)
  • 3 packages (8 oz. each) cream cheese, softened
  • 3/4 cup sugar
  • 1-1/2 teaspoons vanilla extract
  • 3 eggs
  • 42 HERSHEY'S KISSES Brand Candy Cane Mint Candies, divided
  • 1 tablespoon milk
  • Sweetened whipped cream

Directions

1. Heat oven to 350°F. Prepare COOKIE CRUMB CRUST.

2. Beat cream cheese, sugar and vanilla in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Set aside 1/4 cup batter; spread remaining batter in prepared crust.

3. Remove wrappers from candies. Place 30 candies and milk in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM 15 seconds at a time, stirring after each heating, until candies are melted and mixture is well blended when stirred. Gradually blend reserved cheesecake batter into candy mixture. Drop candy mixture by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.

4. Bake 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate until chilled. Garnish with whipped cream and remaining candies. Cover; refrigerate leftovers. 10 to 12 servings.

COOKIE CRUMB CRUST: Heat oven to 350°F. Stir together 1-1/2 vanilla wafer cookie crumbs (about 45 cookies, crushed) and 1 tablespoon sugar in medium bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool.

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HERSHEY'S Kitchens Reviews

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  • 5 stars

    12/8/2012

    Made this for Christmas 2011 and gonna again in 2012. Just delicious. Not hard at all.

  • 4 stars

    12/12/2008

    This was easy to make and tasted delicious.

This Recipe Appears In:

Twelve Days of Baking

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