Description

This Candy Cane Kiss Cheesecake is a festive and delicious holiday dessert featuring a creamy cream cheese filling infused with crushed minty Candy Cane Kisses, swirled with a vibrant red gel color, all set atop a buttery graham cracker crust. Topped with fluffy Cool Whip and extra crushed Candy Cane Kisses, it’s a visually stunning and flavorful treat perfect for holiday gatherings.

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 cheesecake batter)

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 an 8-inch springform pan to create an even crust.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add sour cream, granulated sugar, and vanilla extract, then continue beating until well combined and fluffy. Gently fold in the crushed Hershey’s Candy Cane Kisses to distribute them evenly without breaking them down.
Color the Batter: Remove 1 cup of the cheesecake batter and tint it red using red gel food coloring. Pour the uncolored cheesecake batter over the prepared graham cracker crust in the pan, then swirl in the red-colored batter to create a festive pattern.
Bake the Cheesecake: Bake in the preheated oven at 350°F for about 50 minutes, or until the center is set but still slightly jiggly when gently shaken. Turn off the oven and leave the cheesecake inside with the door slightly open to cool slowly for about 1 hour. This gradual cooling helps prevent cracks.
Chill the Cheesecake: Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set fully and develop flavors.
Add the Topping: Just before serving, spread the thawed Cool Whip evenly over the chilled cheesecake. Garnish with additional crushed Hershey’s Candy Cane Kisses for extra festive color and crunch.
Serve: Slice the cheesecake with a clean, sharp knife and serve chilled. Enjoy the creamy, minty, and sweet flavors that make this dessert perfect for the holidays.

Notes

Ensure the graham cracker crust is firmly pressed to prevent crumbling when slicing.
Beat the cream cheese until completely smooth to avoid lumps and achieve a creamy texture.
Fold the crushed Candy Cane Kisses gently to keep their texture and distribute them evenly.
Baking until the center is slightly jiggly prevents cracking; gradual cooling in the oven is essential.
Chill the cheesecake thoroughly to set it well and meld the flavors.
Apply the Cool Whip topping just before serving to maintain its freshness and fluffiness.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Candy Cane Kiss Cheesecake, holiday cheesecake, Christmas dessert, peppermint cheesecake, graham cracker crust, festive cheesecake, Cool Whip topping