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candy cane cheesecake

Candy Cane Swirl Cheesecake

This peppermint swirl cheesecake is the perfect recipe for the holidays. Made with white chocolate candy cane swirl Hershey's Kisses and cream cheese, then baked, this is the perfect Christmas recipe!
5 from 1 vote
Prep Time 30 mins
Cook Time 50 mins
Cooling time 1 hr
Total Time 2 hrs 20 mins
Course Dessert
Servings 8 slices
Calories 659 kcal


  • 1 ½ cups vanilla wafer crumbs about 45 cookies - This is a great place to get kids involved. Put the cookies into a large zip top bag and let the whack it or smoosh it or roll over it with a rolling pin. They'll love it.
  • 1 tablespoon sugar
  • ¼ cup butter melted
  • 3 packages cream cheese softened, 8 oz each
  • ¾ cup sugar
  • 1 ½ teaspoons vanilla extract
  • 3 eggs
  • 42 Hershey's Candy Cane Kisses (that's a whole 8-oz bag give or take a couple of Kisses)
  • 1 tablespoon milk
  • Sweetened whipped cream


  • Preheat oven to 350º.
  • Stir together cookie crumbs and sugar. Blend in melted butter. Press crust mixture into bottom and ½ inch up sides of a 9-inch springform pan. Bake 8 minutes; cool.
  • 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.
  • 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 ¼ cup batter; 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.
  • Refrigerate leftovers.


Calories: 659kcal | Carbohydrates: 54g | Protein: 10g | Fat: 47g | Saturated Fat: 26g | Cholesterol: 176mg | Sodium: 451mg | Potassium: 157mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1405IU | Calcium: 144mg | Iron: 1mg
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