candy cane swirl cheesecake

How To Make candy cane swirl cheesecake

• Step 1
  Heat oven to 350 degrees. Prepare cookie crumb crust. Crush cookie wafers ( 45 cookies).
• Step 2
  Stir 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.
• Step 3
  Prepare cake: 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.
• Step 4
  Remove 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.
• Step 5
  Drop candy mixture by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.
• Step 6
  Bake 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.
• Step 7
  Garnish with whipped cream and remaining candies. Cover and refrigerate leftovers.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!