Saturday, February 20, 2016

Candy Cane Swirl Cheesecake

I have made this before and thought it would be a good idea for Christmas dessert 2015. Didn't quite turn out they way I wanted it to, but those that ate it enjoyed it.


Ingredients:

Cream Cheese Mixture:

3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1.5 tsp vanilla extract
3 eggs
42 Hershey's Kisses brand candy Cane Mint candies (divided 30/12)
1 Tbsp milk
1.5 cups sweetened whipped cream

Cookie Crumb Crust:

1.5 cups vanilla wafer cookie crumbs (approx 45 crushed cookies)
1 Tbsp sugar
1/4 cup (1/2 stick) melted butter

Directions:

1. Heat oven to 350F degrees. Prepare cookie crumb crust. Stir together wafer cookie crumbs and sugar in medium bowl; blend in melted butter. Press mixture onto bottom and 1/2 inch up side of 9" springform pan. Bake 8 minutes; cool.

2. 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.

3. Remove wrappers for 30 candies. Place candies and milk in medium microwave-safe bowl. Microwave at Medium (50%) 1 minute, stir. If necessary, microwave at medium 15 seconds at a time, stirring after each heating until candies are melted and mixture is well blended when stirred. Gradually blend reserved cheesecake batter into candy mixture. Drop candy mixture by table spoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.

4. Bake 45-50 mins 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. Garnish with whipped cream and remaining candies. Cover; refrigerate leftovers.

Makes 12 servings.

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