At this point in my pregnancy, food has no thrill. Unless it’s ice cream. I’m just not feeling inspired where food is concerned. Not wanting to disappoint, I’ve decided to repost some recipes from my archives. I started last week with baked pineapple. Every year, I buy a bunch of Hershey’s Candy Cane Kisses as soon as they are out in stores. I tried to make this cheesecake recipe once, and I couldn’t find the kisses anywhere. I don’t want that to happen again. I made this cheesecake last year, and it was a huge hit for Christmas dinner. There weren’t any leftovers.
Candy Cane Swirl Cheesecake
Stir together cookie crumbs and sugar.
Press crust mixture into bottom and 1/2 inch up sides of a 9-inch springform pan.
Beat cream cheese, sugar, and vanilla in a large bowl until smooth.
Add eggs, one at a time, completely incorporating each before adding another.
Set aside 1/4 cup butter; pour remaining batter into crust.
Unwrap Kisses. Place 30 candies and milk in a microwave-safe bowl. Microwave at 50% power for one minute, stir. If necessary, microwave in 15 second increments at 50% power until candies are melted and mixture is well blended when stirred.
Gradually blend reserved cheesecake batter with melted candies. Drop mixture by tablespoonfuls on top of plain cheesecake batter in crust. Gently swirl with knife for a marbled effect.
Bake 45 to 50 minutes until center is almost set. Remove from oven to wire rack. Separate pan from edges using a scraper or knife, but allow cheesecake to rest in pan until completely cool.
When cheesecake is cool, remove sides of pan. Cover and refrigerate until well chilled.
Garnish with whipped cream and remaining Kisses.
It’s important that you don’t overbeat the cheesecake batter. If you do, it will raise too much in the oven and then become totally hideous
when it falls. It will still taste good, certainly, but it will be much less impressive to serve.
Recipe originally posted on December 13, 2009
© 2010 – 2018, Tara Ziegmont. All rights reserved.