Candy Cane Swirl Cheesecake
It was very good! ALSO, very pretty!
I will make it again. I think it would be fun to make it at Valentine's Day, the 4th of July as well as Christmas!
I think it would be fun to try other flavors of these candies with different crusts.
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- vanilla wafer cookies (1 1/2 cups of crumbs)
- 1 Tbsp
- 1/4 c
- melted butter
- 3 pkg
- 8 ounces each, cream cheese
- 3/4 c
- 1 1/2 tsp
- hershey's kisses brand candy cane mint candies, divided
- 1 Tbsp
- sweetened whipped cream
COOKIE CRUMB CRUST
1Heat oven to 350 degrees. Prepare cookie crumb crust.
Crush cookie wafers ( 45 cookies).
2Stir together 1 1/2 cups cookie crumbs and 1 tablespoon sugar in medium bowl; blend in melted butter. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool. ( I would recommend wrapping the bottom of the pan with heavy foil). These directions did not.
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.
4Remove wrappers from candies. Place 30 candies and milk in medium microwave-safe bowl. Microwave at 50% power for 1 minute, stopping to stir every 15 seconds, until candies are melted and mixture is well blended when stirred. Gradually blend reserved cake batter into candy mixture.
5Drop candy mixture by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.
6Bake 45-50 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.
7Garnish with whipped cream and remaining candies.
Cover and refrigerate leftovers.